Coffee brownie gluten-free

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A delicious gluten-free coffee brownie to make your breakfasts more pleasant and energizing. 


7 oz gluten free flours

4 1/2  oz piloncillo/panela

½ cup  almond milk  

4 tablespoons coconut oil 

1 ½ oz chocolate 

5 tablespoon bitter cocoa

1 grated apple 

1 tablespoon xantana   

1 tablespoon bicarbonato   

¼ cup coffee (1 gallo coffee spresso pods "intenso bar" or "columbia")

How to make it

Step 1

Mix flour, sugar, cocoa, xanthan and bicarbonate into a bowl. Blend aside the warm almond milk with the coconut oil dissolved in a bain-marie, the coffee and the grated apple. Combine the liquid mixture with the dry ingredients and mix until obtaining a homogeneous mixture. Chop the chocolate and add 3/4 to the mixture.

Step 2

Pour the mixture into a pan lined with parchment paper. Level it and distribute the remaining chocolate on the surface. Finish with almonds as shown in the picture. Bake at 170 degrees for 30 minutes.

Step 3

Remove from the oven, let it cool and cut the cake into squares. 


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