Coconut and Banana AIP “Chocolate” Brownies Recipe
By: Healing Autoimmune
Published: Tuesday, July 17, 2018 - 9:40am

Ingredients




1/4 cup of coconut oil (60 ml), melted
1 Tablespoon of gelatin powder (6 g)
1 Tablespoon (15 ml) of lukewarm water
1 Tablespoon (15 ml) of hot water
1 cup of coconut flour (112 g)
1 cup of carob powder (96 g)
2 over-ripe bananas, mashed to a smooth puree
2 Tablespoons of coconut cream (30 ml)

Preparation

1 Preheat the oven to 350°F (180°C). 2 Measure the coconut oil while solid, then place in the microwave on a gentle heat for a few seconds to melt to liquid. 3 Prepare the gelatin by sprinkling the powder over the lukewarm water in a small bowl. Wait a minute or two, then add in the very hot water. Mix well and set aside. 4 Combine the coconut flour and carob powder in a bowl. Combine the melted coconut oil, gelatin mixture, mashed bananas and coconut cream in a separate bowl. Add the wet banana mixture to the coconut flour and carob mixture and combine until fully incorporated. 5 Tip the mixture into a small, greased baking dish (approx. 6-in x 6-in), smooth down the top and place in the oven for 15 minutes. Use a cake tester to ensure the brownies have cooked, then remove and allow to cool before slicing into squares (this ensures it’ll be more solid). 6 Depending on the size, you could yield between 6 and 8 delicious brownies!

About

DESCRIPTION: Moist and rich, this decadent desert has just a hint of coconut and banana flavor.