Recipe by Meg Mae
"I'm a nursing mom with a baby sensitive to wheat and dairy. These help satisfy my sweet tooth without irritating her. Enjoy! Try adding walnuts for more flavor."
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all-purpose rice flour
unsweetened cocoa powder
unsweetened coconut milk
sweetened flaked coconut
I tried this recipe when I was in a pinch and I forgot I was supposed to bring brownies to the local soup kitchen! We eat gluten free at home and I don't keep flour in the house, so I was thankful to find this recipe. I also didn't have brown sugar, so I used agave nectar as a substitute. I will say that I didn't actually try these, but they looked fantastic and the pan was gone immediately, and I didn't see a single person bring theirs back uneaten (which actually happens fairly frequently with our guests there)! The only reason I'm not giving it five stars is that I didn't actually taste them. :)
Thank you for sharing this recipe! I am facing the same challenge with my little son who is allergic to dairy, eggs, and wheat. I have tried a few cake mixes for vegan, gluten free brownies, but they were not really to my satisfaction. These brownies are so easy and quick to make and very tasty. I might try adding some real chocolate next time as the very dark chocolate usually is vegan, too. Will definitely make these over and over again!
Maybe it was my choice of All Purpose Flour but the brownie batter came out so dry that I had to use 1/4 cup extra applesauce and coconut milk. Also, the texture was not cake like but dense and chewy...not moist and gooey. My son also felt that it gave him a sugar rush. Not a fan.
This is a great tasting gluten free, dairy free recipe. The brownies come out cake-like and light. I think this recipe could qualify as a dense cake recipe though.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free, Dairy-Free Coconut Brownies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 100
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