GLUTEN-FREE BROWNIE
Brownie in its gluten-free version disappears just as quickly as the traditional one! :)
– Ania Starmach
Ingredients
Dry ingredients:
- 50 g Purella coconut flour
- 80 g Purella coconut sugar
- 40 g Purella cocoa powder
Wet ingredients:
- 60 g liquid coconut oil
- 100 ml of your favorite milk
- 3 organic "0" eggs
- 150 ml plum jam
- 1 tablespoon Purella raw cocoa nibs
Preparation
- In one bowl, mix all the "dry" ingredients, and in another bowl, mix all the "wet" ingredients
- Combine the contents of both bowls and mix using a whisk
- Pour the mixture into a small baking pan
- Place the pan in an oven preheated to 170 degrees. Bake for about 30 minutes
- After baking, let it cool completely
- Before serving, spread a layer of plum jam on top of the cake and sprinkle with cocoa nibs