One word- Yummy!! This is a delicious and fudgey gluten free and dairy free recipe. It is so straight forward to whip up and not short of flavour and texture. It is made from buckwheat gluten free flour which is rich in protein and fibre as well as calcium and phosphorus aiding digestion and weight loss. Cocoa powder contains anti-oxidants for a strong immune system and cocount oil has natural antiviral and antibacterial elements fighting against infections. Himalayan rock salt is a more natural alternative to regular table salt and helps to regulate the water content throughout the body.
This is a highly recommended alternative recipe to use instead of regular flour chocolate brownie recipes. It requires no time in the kitchen, just a mixing bowl, an oven and an appetite!
Preheat the oven to 175°C and coat a baking tray with coconut oil or use parchment paper.
In a large bowl combine the buckwheat flour, cocoa powder and salt.
In a seperate mixing bowl, combine the coconut oil, sugar and vanilla extract. Mix well and then add one egg at a time and stir.
Add the dry ingredients with the wet just until no streaks of flour remain. Avoid overmixing! Gently fold in 3/4 of the cup of chocolate chips.
Pour the batter into the baking pan and sprinkle the remaining cup of chocolate chips on top. Place in oven for 15- 20 minutes. You can insert a toothpick into the centre which should come out wet and stick it into the sides, which should come out with moist crumbs but not raw batter.
Leave it to cool completely and allow to set. You can store for up to 4 days at room temperature once covered. You can always place them in the refridgerator to get a fudgier texture.