NEW info: Cocoa powder should be limited to ~3 teaspoons per serving SO limit to 1 small brownie!
I love trying new recipes that I know my clients with digestive health issues can enjoy. And gluten free treats can be super expensive and rarely taste super awesome. One of my clients shared her gluten free brownie recipe and as I do all my recipes I tweaked it a bit. Potato starch is one of those ingredients you probably would not even look at unless you have to give up wheat, and then, it might just become one of your favorite staples.
I decided to add some of my coconut oil to the recipe even though it originally didn’t call for it. I love the smell of the coconut oil and knew it would add an extra zest to the recipe. And I hate to brag, but I was right. 🙂 He! He!
The brownie came out so rich and chocolate-y with a hint of coconut. Nice, right? If you are not a fan of coconut, simply use one of your favorite cooking oils. I also added some walnuts. I love walnuts in my brownies…but if you’re not a fan, just don’t add any.
This gluten free and FODMAP friendly brownie recipe is a keeper.
- ¾ cup coconut oil, at room temperature
- 4 eggs
- 1 1/4 cups sugar
- ½ cup cocoa, sifted (cocoa limit for low FODMAPers ~ 3 heaping teaspoons per sitting so stick with 1 brownie)
- ¾ cup potato starch
- 1 teaspoon vanilla
- Preheat oven to 350 degrees and lightly grease 8 x 8 pan.
- In medium bowl, blend together with electric beater coconut oil and sugar until well blended.
- Add egg one at a time until all 4 are added.
- Add in vanilla.
- Add in cocoa and potato starch until well-blended.
- Pour into pan and place in preheated oven.
- Bake for about 45-50 minutes.
- Enjoy a 2" x 2" brownie! Don't go overboard 🙂