Lemon Coconut Healthy Brownies Gluten and Dairy Free

16 Mar
Perfect treat. Lemon and Coconut Brownies. Photo by Jess B.

Perfect treat. Lemon and Coconut Brownies. Photo by Jess B.

Finally I get to post a cake recipe! I’ve been waiting for this moment for weeks!

So I stuck to my healthy eating new year’s resolutions I haven’t allowed myself to bake for the last couple of months. But this weekend I decided, enough is enough, I deserve a little treat and so decided to make these Lemon Coconut Brownies. I’m calling them healthy as they don’t have any butter, refined sugar or carbohydrate in them.  I couldn’t make chocolate brownies as it is still Lent and for some reason I decided to give up chocolate for Lent this year (the little chocolate I eat that is, only a couple of squares of 70%+ cocoa dark chocolate each evening).  These Lemon Coconut Brownies seemed like the perfect compromise. And they were soooo good. Boy did my cake deprived taste buds enjoy them! And so quick and easy to make too. If you want a healthy sweet treat I urge you to give them a try.

Ingredients. Photo by Jess B.

Ingredients. Photo by Jess B.

To make Lemon Coconut Brownies you will need:

  • ½ cup desiccated/shredded coconut
  • ½ cup coconut oil (I used Tiana)
  • ¼ cup honey
  • Zest and juice of 1 lemon
  • 1 tsp vanilla extract
  • 3 medium eggs
  • ½ cup coconut flour (I used Bob’s Red Mill)
  • Pinch of salt (I used Himalayan Pink Salt)
  • 5g Stevia (or Fructose)
  • 1 tsp baking powder
  • ½ – ¾ cup of milk (I used dairy free Blue Diamond unsweetened Almond Milk. Coconut milk would also work. Or if you’re not after dairy free, use your usual everyday milk)
Toast coconut until golden. Photo by Jess B.

Toast coconut until golden. Photo by Jess B.

Adding milk to flour mixture to get thick pancake consistency. Photo by Jess B.

Adding milk to flour mixture to get thick pancake consistency. Photo by Jess B.

Bake until golden brown. Photo by Jess B.

Bake until golden brown and set in the middle. Photo by Jess B.

1. Preheat oven to 180ºC / 350ºF and line an (8 by 8 inch) baking tin with baking parchment.

2. Spread the desiccated coconut on a baking sheet and toast in the oven until slightly golden (approx. 5 minutes but keep your eye on it, will burn very quickly). Once toasted tip on to a saucer and allow to cool.

3. Meanwhile place the coconut oil and honey in a large mixing bowl and microwave until the oil is liquid (approx 1 minute).

4. Stir in the lemon juice and vanilla to the oil and honey mixture and then whisk in the eggs and lemon zest.

5. In another bowl stir together the coconut flour, salt, stevia and baking powder.

6. Add the dry flour mixture to the wet oil mixture. Coconut flour absorbs a lot of moisture so your mix will become very thick very quickly.

7. Gradually add your milk until the mixture has thinned and has the consistency of thick pancake batter. (I started with a ¼ cup and added more as needed to get the desired consistency, it took ¾ in total).

8. Spoon the batter into your lined baking tin and top with the toasted coconut.

9. Bake for 35 – 45 minutes until the centre feels set when you press it with your finger.

10. Remove from the baking tin and allow to cool on the baking parchment on a wire rack. Don’t attempt to cut it until it is fully cool otherwise it will crumble everywhere.

Ready to eat: lemon and coconut brownies. Photo by Jess B.

Ready to eat: lemon and coconut brownies. Photo by Jess B.

Recipe adapted from seasonalandsavoury.com

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2 Responses to “Lemon Coconut Healthy Brownies Gluten and Dairy Free”

  1. mydearbakes March 16, 2013 at 1:06 pm #

    Very impressive! This is such a wonder bake! =D

    • myjourneythrume March 16, 2013 at 9:36 pm #

      Thanks for visiting and commenting mydearbakes! These brownies certainly didn’t stay around for long in our house! Thanks for visiting, come back soon. I’ll definitely check out your blog 🙂

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