Cocoa-Ginger Brownies
Gluten Free ~ Dairy Free ~ Grain Free ~ Nut Free
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
  • 3large Pastured Organic Eggs
  • 1/4cup Extra Virgin Coconut Oil
  • 1teaspoon Organic Vanilla Extract
  • 1/2teaspoon Pink Hymalayan Sea Salt
  • 1 1/2cups Organic Cassava Flour
  • 1teaspoon Baking SodaAluminum Free, Non GMO, Organic
  • 3/4cup Organic Raw Cacao Powder
  • 1teaspoon Organic Ground Ginger
  • 1/2teaspoon Organic Ground Cinnamon
  • 1/4teaspoon Organic Gr. Cloves
  • 4-5teaspoons Stevia Powder
  • 3/4cup Unsweetened Organic Coconut Milk
  • 1/2cup Organic Dairy Free Chocolate ChipsOptional
  1. Preheat oven to 350 F
  2. In a large mixing bowl, whip coconut oil and eggs at medium speed for about 1 minute. Add your vanilla extract and coconut milk and mix again on medium speed for another minute or two until well blended.
  3. In a separate mixing bowl, add all your dry ingredients (except chocolate chips) and mix everything together well. (I usually use a fork and stir by hand)
  4. Add your mixture of dry ingredients in small portions to your wet ingredients, mixing well in between portions until all dry ingredients have been added. (Add more milk if batter is too dry)
  5. Finally, add in your chocolate chips, mixing at a low speed in your blender or stirring by hand, until well combined.
  6. Pour batter into a greases (with coconut oil) 8″ by 8″ or 9″ by 9″ square pan.
  7. Bake for about 25-30 minutes or until toothpick inserted comes out clean (a few crumbs is okay).
  8. Let cool for about 10 minutes before serving.
  9. Enjoy!
  10. TIP:  To store brownies, place in a freezer bag and freeze.  Before serving, thaw brownies from freezer and be sure to warm on a baking sheet in a 350 degree oven for about 7-10 minutes. Enjoy!