Gluten Free Brownies

These brownies are moist and not too sweet. I like incorporating the Himalayan tartary buckwheat flour as it is gluten free and loaded with immune restoring properties and it is grain free.

Ingredients:

• 1 cup (8oz) dark chocolate chips or broken pieces

• 4 T ghee or coconut oil

• 1/4 cup monk fruit or allulose

• 1/4 cup coconut sugar

• 1 tsp vanilla

• 2 chilled eggs

• 2 T gluten free flour (can use coconut flour or almond flour)

• 2 T Himalayan tartary buckwheat flour *(https://bigboldhealth.com/products/himalayan-tartary-buckwheat-flour)

• 1/4 tsp sea salt

Here’s How:

1. In a double boiler, melt chocolate and fat.

2. Remove from heat once melted and stir in sweeteners, vanilla, and 1 egg at a time and mix till creamy.

3. Add remaining dry ingredients and bake in a pyrex dish 8/8 or maybe a bit smaller. Use parchment paper to line dish and if the mixture seems to thin, fold over the parchment to the desired thickness.

4. Bake at 350 for 15 minutes or until done.

5. Cool and cut into squares of your choice.