Fudgy Allergy-Friendly Brownies
THM:S, Low carb, Sugar free, Gluten, Dairy, Egg, and Nut free | Allergy people, be sure to use non-contaminated ingredients | Be sure to properly measure your flours, spooning flour into a measuring cup and leveling off with a knife.
Author: Briana Thomas
Serves: 15 brownies
Ingredients
- 1 cup + 2 T unsweetened almond milk (you could use unsweetened coconut milk, the kind from a carton, for a nut allergy friendly alternative)
- ½ cup + 3 T refined coconut oil, soft/melted
- 1 vanilla extract
- 2 T ground golden flax
- 1 cup cocoa powder
- ¼ cup oat fiber (use gluten free if necessary)
- ½ cup coconut flour (see note below for using Briana's Baking Mix)
- ¼ + ⅛ tsp. salt
- ¼ tsp. xanthan gum
- 8 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 2 T Truvia (or 1 T THM Super Sweet Blend), or more, to taste
- 1 tsp. baking powder
- 1 cup warm water
Instructions
- Mix the almond milk, coconut oil, vanilla, and flax together. Whisk the dry ingredients together and add to the wet ingredients, stirring with a hand mixer. Add the warm water (this helps dissolve the coconut oil) and mix again. Taste and add more sweetener if desired. Spread into a greased 9x13 inch pan and bake at 350 degrees F for about 18 minutes. The brownies will look not quite done, but take them out and let them cool. These brownies are best served cold.
Notes
You can omit the ground golden flax, oat fiber, and coconut flour and substitute ¾ cup + 2 T Briana's Baking Mix in its place. If you use the Baking Mix, bake for 21-22 minutes. Please note that in order for the Baking Mix option to be egg/dairy free, you will need to make it with an allergy-friendly non-flavored protein powder.
Recipe by Briana Thomas at https://www.briana-thomas.com/allergy-friendly-fudgy-brownies/