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Nut Free + Gluten Free AMAZING Brownies!!!!

I've learned a lot since I first tried to make Gluten Free, High Protein Brownies. My first attempts tasted great... like a great chocolate cake! haha! However, for a while my husband has been looooving the GF Brownie Crisps from TJ's and it re-inspired me to try again. I loooove Brownies and want to be able to have them without getting a stomach ache. Well, you all can be stoked that I figured it out and these Brownies are the bomb.

Seriously, so good.

Not really super low glycemic, but still a heck of a lot healthier than brownies from a box!

We've got good fats, wholesome sweeteners, mineral rich cacao, and pastured eggs! #Winning

The day I made them my husband's best friend and best friend's cousin came over and everyone loved them so much they wanted to come learn how to make them :) So, today in the video I have two (not so) little helpers, Alon and Moshe!

Here's the recipe:

NOTE- DON'T SKIP STEP 2 or you'll just have a deliciously rich chocolate cake!


1 cup buckwheat flour OR all purpose gluten free flour mix

2/3 cup Raw Cacao Powder

pinch Celtic Sea Salt

3/4 cup Coconut Oil (Refined if you don't want a coconutty taste)

3 pastured eggs

1 Tb vanilla

1 cup of coconut sugar BLENDED UP UNTIL IT's VERY FINE

1/4 ts baking soda

optional: 1/2 cup chocolate chips and 1 ts instant coffee powder


  1. If you're ambitious: Preheat the oven to 350°F. Grease an 9x9 (or bigger) pan.

  2. Place the sugar, coconut oil and salt in a pan and heat over medium heat, stirring until the coconut oil melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust. Skip it if you don't care about the crust....but to me it's the best part so it's worth it!

  3. Transfer the mixture to a bowl and blend in the vanilla and raw cacao powder, then add the eggs and mix it all up till it gets shiny!

  4. Mix in the flour and baking soda, and then stir in the chocolate chips if you're using them.

  5. Pour the batter into the prepared pan that doesn't let the batter be thicker than 1-2 inches high.

  6. Bake the brownies for 20-30 minutes, until the top looks like brownies and when a toothpick from inserted to the middle comes out nearly clean.

  7. Remove from the oven and cool for about 15 minutes before cutting...if you can stop yourself!

Here's the video!

<< I forget step 2 in the video.... don't forget step two or it wont come out like brownies, it will just be an awesomely rich chocolate cake! ha! I might make a new video if you guys want!>>

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