You may have noticed that most of my sweet recipes are chocolate ones – I love chocolate and don’t really consider a dessert to be worth eating unless it is chocolate flavoured! One thing I have missed since going grain free is a good brownie. I do love the gluten free brownies you can get from bakeries but they contain dairy which doesn’t like my tummy and usually contain other grains which I try to avoid.
I do have one delicious gluten free brownie recipe however it contains a few things I generally avoid plus uses almond meal which means it cannot be packed in school lunchboxes. While I have tried a few paleo brownie recipes and they all taste ok, they were all missing the brownie consistency and a bit lacking in richness.
I love baking delicious treats that my whole family can eat and that contain a veggie or two for some added nutrition. Using coconut flour makes them lunchbox and tummy friendly and both the coconut flour and eggs add a protein hit. Good fats come from the eggs, coconut oil and coconut milk and the spinach, dates, coconut flour and cacao add vitamins and minerals to the mix. Finish off with fiber from the dates and coconut flour, a few extra benefits from vanilla and cinnamon and we have a winner!
I have tested these brownies on several kids and they have got a big thumbs up from all of them. I have had trouble not eating the batter before I can get it in the oven!
As these contain dates they are not fructose free. If you need to make them fructose free then replace the dates with 1/4 cup rice malt syrup and reduce the boiling water to 1 tablespoon. Coconut milk may also need to be avoided and if so then use all water instead. They don’t taste quite as good in my opinion and the texture is slightly different but they are still very nice! You may need to increase the baking time by 5 minutes or so. (Note: technically they won’t be paleo/grain free with rice malt syrup)
Also, please don’t try to replace the coconut flour with anything else – it won’t work!
8 medjool dates – pip removed (see details above for fructose free version)
4 eggs – room temperature (please use free range)
1/2 cup baby spinach or kale
1/3 cup coconut flour
1/3 cup raw cacao
1/4 cup coconut oil, ghee or butter (measured when melted)
2 tablespoons boiling water
4 tablespoons coconut cream
1/4 teaspoon bi-carb soda (baking soda)
1/4 teaspoon celtic sea salt
1/2 teaspoon vanilla powder (or use extract or paste if you don’t have the powder)
1/4 teaspoon cinnamon
Place all ingredients into a food processor and blend until smooth.
If you want the spinach to be 100% invisible then you will need to puree it first – I don’t bother and no kid or adult has noticed but if you look very closely you can see green specks! You could leave it out all together if you prefer.
Pour into a square (20 x 20) baking tin (the mixture will be quite runny) and bake on 160°C (fan forced) for 20 mins or until just cooked (It should be just firm to touch). If you prefer your brownies a but firmer and drier then bake for longer but if you get them at just firm to the touch then they are lovely and fudgy!
Allow to cool for 10 – 15 minutess in the tin before cooling completely on a cooling rack.
These taste better the next day after being stored in an airtight container in the fridge so make them a day early if you can.
p.s. I have added in a bit of cauliflower to these too and no one noticed anything!
I absolutely love hearing from people so please let me know if you make these and pop a picture on my Facebook page or tag me on instagram @thenourishedpsychologist.