Almond & Coconut Brownies (grain free, gluten free, & dairy free)

I am not eating any grains at all and am feeling so much better. I found this amazing brownie recipe on a grain free blog. The recipe called for coconut oil so I added some unsweetened coconut to give it more flavor.  Coconut oil is a great substitute for butter. Coconut products can be expensive. I bought a big 32 oz container of coconut oil months ago and I am slowly using it up. It is cheaper to buy a big container. I buy unsweetened coconut at Winco in the bulk foods section.  These taste so good that I ate half the pan.

Ingredients

2/3 cup honey
1/2 cup melted butter or coconut oil (I used coconut oil)
1 Tbsp. vanilla extract (I used burbon vanilla)
3 eggs
1 cup almond flour (I used honeyville grain almond flour)
1/2 cup cocoa (I used Hersheys)
1/4 tsp. baking soda (this can be omitted)
1/4 tsp. sea salt (omit if using salted butter)
2/3 cup shredded unsweetened coconut (optional and my add in)
Method

Heat oven to 350 degrees F. Mix honey, butter, vanilla and eggs until smooth. (If omitting baking soda, beat eggs until foamy before adding in other wet ingredients.) Add almond flour, coconut, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately 25 minutes, until center no longer jiggles and top feels cakey.

Cool on a wire rack at least until sides pull away from the edge of the pan before cutting.


http://grainfreefoodie.blogspot.com/2012/01/almond-flour-brownies.html