1cupmaple syrup, honey or rice malt syrup(see if you think 3/4 cup is ok and taste the mix. 3/4 is what I’ve done)
2heaped tspvanilla bean powder OR 2 vanilla pods scraped out into the mixing bowl.
Optional added extras
1/2cupdark chocolate chips or rough chopped dairy free dark chocolate
Gooey extras for a gooeyer brownie
Preheat oven to 180C / 350F
Line a baking tin with unbleached parchment (31cm x 21cm type of size). Best place to buy your parchment paper is from Organics on a Budget, if you're in Australia.
Beat your eggs, melted ghee, honey (or syrup of choice) and vanilla bean on high for 1 minute with hand beaters, or Speed 6, 30 seconds in a thermomix.
Then add your coconut flour, salt and baking powder in to your mixing bowl and blend until just combined (Speed 6, 5 seconds thermomix)
Then fold in anything else you’re adding from the options.
Pour into parchment lined baking tin and bake for 20-25 minutes, oven depending. Just check the middle. If it sinks with your finger’s touch at the 20 minute mark, then pop back in the oven another couple of minutes to let it firm a little more. Slightly under is better than slightly over with coconut flour recipes. They can get quite dry.
Take out, cool and once cooled, cut into small squares. You could serve as an afternoon tea treats or as a pudding, warmed with custard or coconut whipped cream.
Coconut flour tip – do not mix past the mixture being JUST incorporated. It continues to soak up liquid for a long time, so the idea is to get it just mixed and into the oven pronto.
Have your tray lined and everything ready to go, so you don’t have your mixture sitting there.