Even Better Brownies

Oh, taste and see that the Lord is good… Psalm 34:8 (NKJV)

Often this time of year, I like to to pause to share a yummy recipe, and this one is a winner! Adapted from my Best Brownies recipe, this one is gluten-free, dairy-free, egg-free, soy-free, corn-free, and only sweetened with honey…pretty much sin-free, unless you find yourself eating the whole pan :-).


2 Tablespoons flax seed, soaked in 6 Tablespoons water (or 2 pasture-raised chicken eggs)

1/2 cup brown rice flour
1/4 cup tapioca flour
1/2 cup cocoa
1/2 teaspoon guar gum
1 teaspoon homemade baking powder*
1/4 teaspoon salt

1/2 cup coconut oil, melted
1 cup honey
1 teaspoon vanilla

1/4 cup cacao nibs (or Lilly’s choc. chips)

1/4 cup walnuts, chopped

Preheat oven to 350 degrees. Oil an 8×8-inch baking pan. In a small bowl, mix the flax seed and water, set aside. In a large bowl, mix together the dry ingredients:  flour, cocoa, guar gum, baking powder, and salt. Make a well in the center of the dry ingredients and pour in the flax water, coconut oil, honey and vanilla. Stir until mixed. Fold in the cacao nibs and walnuts. Using a rubber scraper, spread the brownie batter into your prepared baking pan.  Bake for 33 minutes, cool, cut, and enjoy!

Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson

*Homemade baking powder from my dear friend Shannon:

1/2 cup arrowroot flour, 1/3 cup cream of tarter, 1 1/2 Tablespoons baking soda

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