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Gluten-free coconut chocolate brownies

30 APRIL 2013
Dish type: Baking


70 grams of sifted TIANA coconut flour
76g of butter or TIANA Organic Extra Virgin Coconut Oil
64g of cocoa powder
6 eggs
250g TIANA Organic Raw Crystallised Coconut Nectar
1/2 teaspoon salt
1/2 teaspoon vanilla essence
140 grams of nuts, chopped (optional)


1. In a saucepan at low heat, blend together butter/oil and cocoa powder.

2. Remove from heat and let cool. In a bowl, mix together eggs, nectar, salt and vanilla essence. Stir in cocoa mixture.

3. Whisk coconut flour into batter until there are no lumps. Fold in nuts.

4. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes.

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