I found a few weeks ago I had a lot of oranges on my hands (I’ve been craving some serious citrus these past few weeks). I was brainstorming different ways to use all of them, knowing I had all of them to cook or bake with before they all went bad! I scoured my recipe books, torn out recipes from magazines, pinterest, etc. for some inspiration. I found a few ideas for lemon brownies, and the wheels began to turn!
A few hours later and I had started testing batches of these brownies. Perfect for someone who loves citrus, or just an alternative to a chocolate sweet. Gluten free and paleo, of course, these are great for a lighter dessert (I’ll bet they are great served with some ice cream on a warm night) but don’t take my word for it, try it yourself!
Ingredients
- 1/2 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup non dairy milk (I used almond, but coconut milk would be perfect!)
- 1/4 cup honey
- 1/3 cup fresh squeezed juice (of orange or lemon, depending on what flavor you'd like)
- zest of one orange
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees
- Melt coconut oil and mix with honey
- Stir in orange juice, vanilla, eggs and zest
- In a small bowl, mix dry ingredients
- Mix wet and dry ingredients together and whisk well
- Add milk to the mixture and whisk until there are no lumps
- Grease a brownie pan with coconut oil (8 X 8 or 9 X 13) and pour batter into the pan
- Bake brownies for 35 minutes or until a knife comes out clean
- Wait until the brownies are cool before serving
We made these with just lemon and coconut milk as our milk. Delicious! I took the “1/3 fresh squeezed juice” to mean 1/3 cup.
Yes, it did mean 1/3 cup 🙂 I’m SO glad you liked them!!