Peppermint paleo brownies

By Juliana Bergstrom
@julianabergstrom

Prep: 20 mins

Cook time: 30 mins

Peppermint and chocolate – a heavenly match, in my humble opinion. Once you try these game-changing minty-chocolate morsels, you will be hooked.  I love baking these during the holiday season because peppermint compliments Christmas so naturally, but honestly, I make these all year round.  They are my go-to when I have guests, both gluten-free and not, coming over to visit because they are so easy to throw together and are always a hit. They aren’t dry or crumbly like a lot of gluten-free baking recipes so it doesn’t taste like a “food allergy recipe”. The coconut oil keeps them moist even after a few days in the fridge and since coconut flour is so much more absorbent than regular flour, you use far less of it.

Here is what you will need:

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  • ¾ cup coconut oil
  • 1 cup maple syrup
  • ¼ cup semi sweet chocolate chips
  • ¼ cup cocoa powder
  • 4 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 tsp peppermint oil
  • 1/2 cup coconut flour

Pre-heat oven to 400 degrees.

Combine coconut oil, maple syrup and chocolate chips in a saucepan with a whisk on medium-low heat – don’t leave this alone because you don’t want to burn your delicious chocolate! Sift in your cocoa power and continue to whisk together until the powder has dissolved. Transfer into a cold bowl and put in the fridge to let cool for a few minutes.

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In a medium sized mixing bowl, whisk together your eggs, baking soda, salt, vanilla and game-changing peppermint oil.

Remove your chocolate from the fridge and make sure it has cooled down a little – if it is still hot, you may end up scrambling your eggs, yuck! Sift in your coconut flour slowly, stirring often to avoid any clumps. Pour in the chocolate and combine until smooth.

Grease a 13 x 9 inch pan with some coconut oil or line with parchment paper. Pour your batter into the pan and put in the oven for about 30 minutes – keep an eye on it as oven heat can vary. If you used a smaller pan than mine, you may need to cook it longer because the brownies will be taller and will need the extra time to cook in the centre. You will know your brownies are done when you can insert a knife and it comes out clean.

Let cool, slice up and enjoy!

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Juliana

 

Juliana loves most Vancouver clichés — such as yoga, hiking and drinking tea with elaborate names — but what you wouldn’t guess about her is that she danced her way through 32 countries, is a die-hard No Doubt fan and cries when she is really excited and/or happy. Oh, and she loves a dry sauvignon blanc.