Since my Coeliac diagnosis I have experimented with all sorts of flours, but I have only recently discovered grain free flours. Of them all coconut flour is my favourite and as a substitute to wheat flour I think it works really well in sweet baking. Also I do love coconut. If you are not so keen, I still recommend you try this recipe as it only tastes of chocolate!
You will need:
- 115g baking margarine (I like stork)
- 55g cocoa powder
- 2 eggs
- 225g caster sugar
- 1 tsp vanilla extract
- 45g coconut flour
You could add:
- 85g chopped walnuts
- 85g raisins
- Preheat the oven to 180c /gas mark 4. Line a 8” 20cm square tin.
- Melt the margarine in a small saucepan. Remove from the heat and stir in the cocoa powder.
- With an electric mixer, whisk the eggs, sugar and vanilla together until pale in colour and thick. Stir in the cocoa mixture.
- Fold in the coconut flour. If you want you can now add the walnuts or raisins and fold in.
- Spoon the mixture into the tin.
- Bake for 30 minutes.
- Leave to cool before cutting into squares.
Apologies for the rubbish photos but the light is fading fast now we have hit October!