September
RECIPE OF THE MONTH
Paleo Brownies with Caramel and Toasted Coconut
Sorry but I just had to post another chocolate recipe. This one has a few layers to it, but I promise it's worth it!
As always it is Paleo and Gluten Free
Recipe of the month
Paleo Brownies with Caramel and Toasted Coconut
Brownie Ingredients:
- 2 1/2 c. almond flour
- 1/4 c. cocoa powder
- 1 t. baking soda
- 1/2 t. sea salt
- 2 eggs
- 1/2 c. organic maple syrup
- 1/3 c. melted coconut oil
- 1/2 c. unsalted and roasted macadamia nuts
- 1/2 c. dark chocolate chips
- 1/2 c. unsweetened coconut flakes, for garnishing
- flaky sea salt for garnishing (optional)
For the caramel sauce
- 1/2 c. maple syrup
- 1/2 c. honey
- 1/2 t. baking soda
INSTRUCTIONS
- Preheat oven to 350 degrees and line a 8×8” baking dish with parchment paper. Set aside.
- Mix the dry ingredients (first 4 listed) and set aside. In a separate bowl, whisk eggs, maple syrup and coconut oil. Add the wet ingredients to the dry and mix well. Fold in macadamia nuts, chocolate, and transfer to lined baking dish. Bake for 25-30 minutes. Let them cool and refrigerate for ease of slicing.
- For the caramel sauce: Add maple syrup and honey to a saucepan, place it over medium heat and stir constantly. Once mixture begins to warm up, reduce heat to medium-low. Do not let mixture boil, if boiling happens, start over as caramel will have a burnt taste. After stirring for about 10 minutes, the sauce will have thickened a bit. Remove from heat, quickly mix in baking soda and return pan to low heat for 3 minutes, stirring constantly. Remove from heat and let cool.
- To toast coconut flakes: place a small skillet over medium heat and add coconut flakes; use a wooden spoon to move the flakes around and prevent them from burning, the flakes are done toasting when their edges start to brown.
- Top brownies with the caramel sauce, flaky sea salt if desired and toasted coconut flakes, slice and serve.
These brownies freeze well
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