These brownies contain no nuts, except for coconut flour which is not really a nut. I use Red Kumara in my brownies but you can use white kumara which are slightly sweeter than the orange ones. Just go with your preferred taste and adjust the amount of honey you add to the batter.
This recipe calls for raw cacao powder which is loaded with antioxidants and magnesium. It also induces a feel good factor which allows the body to naturally release serotonin, tryptophan, tyrosine and phenylethylamine. These four neurotransmitters are associated with cosy feelings of vitality and happiness. A natural, healthy and delicious way to get your happy buzz.
However use whatever cocoa powder you have on hand.
These brownies are very decadent and yummy.
A perfect treat to share with friends and family on a special occassion 😊
1 medium Kumara – 2-3 cups when grated
2 whole eggs
½ cup melted coconut oil
⅓ cup honey
2 teaspoons vanilla extract
½ cup raw cacao powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
2½ tablespoon coconut flour
– Image courtesy of Eat Drink Paleo
Preheat oven to 185 °C, make sure the oven is hot before you put in the brownies in.
Combine grated kumara, eggs, vanilla, honey and coconut oil in a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour.
**Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.**
Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a shallow square brownie tin.
Cook for 25-30 minutes.
Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and serve. These brownies hold well frozen and taste even more delicious once defrosted.