I am so happy! I have thrown a flourless brownie recipe together and I am proud of it. Today! I have so many other recipes photographed and ready to post – but I just have to jump ahead to this one. I get so worried about taking reasonable photos – that it consumes me. But this brownies recipe is going onto the interweb as is!
Let me explain quickly. These brownies do not have any flour in them. But they feel like they have flour in the recipe.
Today is The Troll’s ♥ birthday. Not that it is making much difference to him – he thought that he already turned 35 last year, when it is actually only this year. And so the absent minded shall inherit the earth…
Any way, instead of baking a cake – I asked him if I could make some brownie cupcakes. Because of the new dietary requirements in the household, I decided to try my hand at a flourless and reduced sugar mix.
First off I blended two bananas with 1 cup of coconut oil. Once smooth I added a dash of salt, some spices and a small amount of coconut flour and powdered linseeds. In a separate bowl I creamed 4 eggs and 4 tablespoons of xylitol sugar. To this I added one baking soda and powder and 2 teaspoons of vinegar. I combined the two bowls together, and as an additional source of sweetness (inspired by the successful no-sugar Pearana Bread) one grated pear. I folded this all gently together and spooned into a greased muffin pan.
Into the oven at 350 degrees Fahrenheit (175 degrees Celsius) and let them bake for about 30 minutes.
Once they had cooled I added an extra decorative touch of inverted dusted icing sugar hearts (this totally goes against the reduced sugar theme, but I couldn’t resist… and it is just dusting, so nothing to lose sleep over). Because the tops of the muffins/cupcakes are not flat, I did a little DIY hack.
In case you want to do this decoration step, let me list it here.
DIY Inverted Icing Dust Heart Hack
I cut out a paper heart. I did this by folding a strip of paper in half, and then cut out the one side of the heart on the fold. This way the heart is symmetrical. I then took out 3 sewing pins, and pinned the heart to each cupcake and dusted them with icing sugar. Slightly time consuming – but it’s my wonderful man’s birthday! Let’s be honest, without him there would be no blog, let alone the myriad of other things he brings into my life (include odd socks and endless dirty coffee cups: P). The hearts look lovely, so it was well worth it.
And that was that. Pa Russy, Ma Elizabeth and the two of us sampled them together ( although I had sneaked some of one to make sure that they were fit to be served to others), and we agreed that they were good! Not just, they are healthy and it is possible to eat them without wishing you had a real brownies in hand… No, really just good all round – even if you had no clue that they contained no flour and only about 2 tablespoons worth of ordinary sugar.
I am thrilled! My recent gluten free/ no flour recipes have been flopping recently (which you might have guessed if you have read Lentil Salad Sprinkles). I almost thought I had lost my no flour touch! Now more than even I wanted to have some flourless super powers in hand, what with all these dietary requirements coming down like a summer storm.
Can you see where I photoshopped the dirt off from my thumbnail? Doing intermittent farm work and taking “holding brownie cupcake” shots do not go hand in hand. I wasn’t going to say anything – but that seems just downright sneaky. 😀
No Flour Baked BrowniesPrint This
- 2 bananas
- 1 cup coconut oil
- 4 eggs
- 2 cups cocoa
- 1/3 cup coconut flour
- 1/3 cup linseed powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pear to grated
- 4 tablespoons xylitol sugar
- Dash of cinnamon
- Dash of cloves
- dash of salt
- Cream the banana and the coconut oil. You can use an electric beater or a blender or food processor. Add the coco, coconut flour, linseed powder, salt and spices. Grate the pear into this.
- Cream the eggs and the sugar. Add to them two tablespoons of vinegar and 1 tablespoon baking powder and 1 teaspoon baking soda.
- Combine the two bowls together and fold gently unto will combined.
- Pour into a greased muffin pan and bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 30 minutes or until a knife comes out clean when inserted.
- Allow to cool some in then pans, and then remove the muffins/cupcakes and let them further cool on a wire wrack. You might have a little trouble getting them out of the pan, but just be persistent and gentle.
Cut out a small heart from paper. If your muffins are not flat on top, take three pins and pin the heart onto the muffins one at a time, dusting each with icing sugar.
If left out, the muffins tend to 'absorb' the icing sugar dust. So if you taking these to someone or some where, or serving them at a particular time, rather do the decorating shortly before serving.