What you’ll need
½ cup garbanzo bean flour
1/3 cup barley flour
1/3 cup sorghum flour
2 Tbsp potato starch
1 tsp Xanthan gum
¼ tsp baking powder
½ cup cocoa powder
1 ½ cup evaporated cane juice or Sucanot
2 large eggs plus 1 egg yolk
¾ cup coconut oil
1 cup milk*
¼ tsp sea salt
Simple Prep
1. Pre-heat oven to 350°
2. Mix all dry ingredients together and set aside
3. Whisk together coconut oil, evaporated cane juice, then eggs, then milk
4. Stir all ingredients together until well combined, pour into an 8×10” ungreased non-stick pan. (You can line the pan with parchment if desired or rub pan lightly with coconut oil)
5. Bake 35-40 minutes
Chef’s Serving Suggestions
These brownies are great topped with a strawberry or mango puree sauce
Don’t judge the brownies by the batter. The raw batter doesn’t do the brownies justice. _ You can substitute barley flour with brown rice flour or almond flour _ Check with the manufacturer with each ingredient, but these are designed to be gluten free _ *To make this dairy free, use almond milk in place of milk
Serving Info
• Makes 9-12 servings• Serving size: one 2” square brownie
• Prep time: 10 minutes
• Cook time: 35-40 minutes