I have the strangest diet.
Because of my inability to eat wheat and a lot of other grains I have to use substitutions that will seem strange to some people. Most flour substitutes are bland or they just aren’t that good for you.
I use a lot of Coconut flour, it is very high in fiber and has a lot of protein but it can be a bit difficult to learn to cook with. Because of the high fiber content you can’t just substitute it for regular flour.
You may know somebody who has Celiac or gluten
sensitivity. Share this recipe with them. They will thank you. Or eat these yourself and enjoy the high fiber, low carbohydrate treat all disguised in a chocolate goodie!
What do huckleberries have to do with this? Well, I have been distracted lately with huckleberry picking. The berries are only ripe for a very short time so it is pick them now or wait until next year. Even though I have a lot of projects to work on, the huckleberries must come first. At least that’s the story and I’m sticking to.
So with all of these delicious huckleberries around I needed to add them to my chocolate brownies and pretend that I am a classy chief in an expensive restaurant. And now I will present you with my creation. Enjoy!
Elisa’s Chocolate Coconut Espresso Brownies with Huckleberry Sauce
3/4 cup sugar
1/2 cup almond flour
1/3 cup coconut flour (sifted – it gets a lot of lumps)
6 T. cocoa
2 T. coconut oil (or butter if you can have dairy)
1 t. baking powder
2 t. vanilla
1/4 cup espresso or strong coffee, cooled
Mix all ingredients and put in a greased 8″ x 8″ square pan. Bake for 20 – 25 minutes at 358 degrees.
Take about 1/2 cup fresh or frozen berries and place in a small pan. Add about 3/4 to 1 cup water and 1/4 cup honey (add more to make sweeter). Simmer on the stove for 15 minutes. Stir and smash most of the berries. I then use a fiber called glucomannan to thicken the sauce. I use 1 teaspoon. You could also use cornstarch as a thickener.
Let cool slightly.