A recipe for gluten-free coconut flour brownies with chocolate ganache and an interview with the author of Everyday Grain-Free Baking by Kelly Smith.
Making wholesome grain-free baked goods the whole family will love is at the heart of Kelly Smith’s new cookbook, Everyday Grain-Free Baking. As the author of the whole foods grain-free blog The Nourishing Home she specializes in re-creating classic sweets and treats that are grain-free, free of refined sugars and mostly dairy-free so you can still indulge in your old favorites.
Whether you’re just starting out on a grain-free lifestyle or have been grain-free for years there’s something here for you. The book starts out with breads, biscuits and breakfast classics like pancakes and muffins then moves into desserts with favorites like deep dish apple pie, cinnamon crumb coffee cake and, of course, cookies. Each recipe has an icon at the top to indicate when it’s Dairy-Free, Egg-Free or Nut-Free in addition to being grain-free at a glance.
Although I couldn't stop tabbing dozens of recipes I wanted to try when I was first flipping through the book, in honor of Valentine’s Day, Kelly and I wanted to share with you a recipe for her coconut flour brownies with chocolate ganache (scroll to the bottom to see the recipe and enter to win a copy of the book). But first Kelly was kind enough to take the time to stop by to answer some questions on her book.
1) In the beginning of your book you talk about rediscovering the joy of baking, can you tell us a little bit about what that means for you and what led you to adopt your current diet
Growing up in the South, there was no shortage of home-baked treats in our home. In fact, some of my most cherished childhood memories center round baking, cooking, and enjoying Southern-style meals with family and friends.
So when I began my grain-free journey as a means of finding relief and healing from two chronic autoimmune conditions, I became passionate about finding delicious and healthy ways to transform those familiar favorite comfort foods from my past into delightful grain-free creations that everyone can enjoy – whether or not they’re living grain-free.
The reason I’m so dedicated to this mission is because I know many people struggle with the same challenge I do – trying to make tasty healthy foods that the whole family can enjoy without having to become a short-order cook!
As we all know, this can be especially challenging when some members of your family are living gluten-free or grain-free, while other members of your family are not. Finding healthy recipes that will work for everyone that actually taste AMAZING is what Everyday Grain-Free Baking is all about!
2) Who is this book for?
Everyday Grain-Free Baking is a wonderful option for those living a gluten-free, grain-free, or low-carb lifestyle. Where many grain-free cookbooks focus on main dishes, starters and sides, Everyday Grain-Free Baking fills in the gaps by providing a wealth of easy, tasty baked goods that are grain-free, starch-free and refined sugar free. In addition, the vast majority of recipes are also dairy-free, or contain dairy-free recommendations so they can easily be converted as such.
3) What kind of recipes can people expect to find?
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find more than 100 irresistible recipes that are compatible with the most common grain-free diets, such as Paleo, Primal, SCD and GAPS. In fact, there’s an entire chapter devoted to each of these traditional baked good favorites:
- Breads & Rolls
- Biscuits, Scones & Crackers
- Pancakes & Waffles
- Pies, Tarts & Crisps
- Cakes & Cupcakes
- Classic Cookies
- Brownies & Bars
- Sweet Additions
In addition, I’ve included step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your grain-free baking adventures a delicious success!
4) Name a few grain-free pantry essentials you love to bake with.
The two key ingredients I enjoy baking with are blanched almond flour and coconut flour, which is why each recipe I create utilizes one or both of these nutritious grain-free flours. I’m also a huge fan of pastured eggs, coconut milk, coconut milk yogurt and grass-fed gelatin. Each plays an important role in achieving the proper moistness, fluffiness and light texture that results in grain-free baked goods that taste remarkably similar to their gluten-based namesakes.
5) Name three recipes you think everyone should try first.
First, I think you should definitely try the Coconut Flour Brownies with Ganache Icing that Sylvie is kindly sharing from Everyday Grain-Free Baking. These rich, fudgy brownies are a great way to get a little taste of the yummy recipes you’ll find in my new cookbook.
I also highly recommend my light and refreshing Lemonade Sunshine Cake. This scrumptious lemon cake with its velvety-smooth texture and rich lemony flavor brings such delight, even the most composed individuals find themselves eagerly savoring a second slice! And because Everyday Grain-Free Baking offers far more than just sweet treats, I definitely recommend giving my tasty Sandwich Rounds a try, as well as my Simple Garden Herb Crackers. Both are absolutely delightful!
This dark chocolate brownie is so rich, it's best served with a simple dollop of whipped coconut cream.
- ½ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup coconut oil
- ¼ cup unsalted butter (or palm shortening)
- ½ cup dairy-free mini chocolate chips
- 1 tablespoon cocoa powder
- ½ cup honey
- ½ cup coconut milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Optional: Chocolate Ganache for topping brownies
- Preheat oven to 350°F.Lightly oil an 8x8-inch baking dish; set aside.
- In a small bowl, mix together the coconut flour, baking soda and salt; set aside.
- Place the coconut oil and butter (or palm shortening) in a small saucepan and melt over low heat. Add the chocolate chips, cocoa powder and honey. Stir the mixture until the chocolate chips begin to soften. Then, remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
- In a large bowl, add the coconut milk, eggs and vanilla. Whisk together until well combined. Then, slowly whisk in the cooled chocolate mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
- Next, sift the dry ingredients into the wet while whisking vigorously. Continue whisking until no lumps remain. Allow the batter to rest about 5 minutes so the coconut flour can absorb some of the liquid. Then, pour the brownie batter into the prepared baking dish.
- Bake for approximately 25 minutes, just until a toothpick inserted into the center comes out clean. Remove from oven and allow bars to cool completely in the baking dish. For an ultra-chocolatey treat, top with my decadent Chocolate Ganache .
Reprinted with permission from Everyday Grain-Free Baking.
Amount Per Serving: Calories: 346Total Fat: 24gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 59mgSodium: 146mgCarbohydrates: 33gFiber: 1gSugar: 25gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.