Getting on the gluten-free merry-go-round: Gluten-free brownies and coconut chocolate bites


We never really think about our blind spots until we are confronted by them. We believe we are thinking holistically but are blinded by our own limitations and experiences.

I think I know a lot about music but then there are blind spots – whole genres I don’t care about. Or just periods in time when I did not pay attention. S. mentioned a one-hit wonder “Would I Lie to You?” by Charles & Eddie. I had never heard of it, but it was apparently a big hit at the time.

My blind spot in that time period was my relentless race through university and almost academic focus on listening to Russian and Eastern European folk music, meaning that while I did listen to other things, I was not listening to the radio, was not listening to new things unless introduced to me by friends.

Not a big deal but these small details are a bit like doors opening onto whole blind spot areas. And one such blind spot is gluten-free fun.

I have never thought a lot about baking gluten-free goods, but then a gluten-free person became a part of my team at work. It created a whole new set of considerations. I have been experimenting ever since. So far I only have about two recipes that are foolproof.

One is coconut macaroon and dark chocolate bites, which is naturally gluten-free. Clearly there are better results when something that was always gluten-free without adaptations is made. It is not just for gluten-free lifestyles/diets but is just made this way. No flours of any time. Just coconut, egg, chocolate and cream.


coconut macaroon chocolate ganache tarts

coconut macaroon chocolate ganache tarts

The gluten-free brownies (and also paleo) are getting better each time I make them – or at least their consistency is. The latest was a little bit more moist than previous attempts. It uses coconut flour and maple syrup and a lot of eggs so should be similar to a normal brownie. It’s not quite the same but at least gluten-free folks can get some kind of sweet chocolaty treat to gobble up like everyone else can.

I have a gluten-free Kahlua cheesecake bite recipe I want to try – so next time around that will be on the menu.

Experimental gluten-free brownies


My gluten-free baking efforts are a bit hit or miss, but it does not stop me from trying. Up today – gluten-free brownies made with coconut flour. I am skeptical but I guess on Tuesday when I feed these to people, I will find out for sure.

Gluten-free, paleo brownies

Gluten-free, paleo brownies

Here’s what to do for your own gluten-free coconut flour brownies:
1/2 cup minus 1 tablespoon coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons melted butter
3 eggs
1/2 cup plus 2 tablespoons maple syrup
1 teaspoon vanilla

  1. Preheat oven to 300F/150C; grease a small square glass baking dish.
  2. Mix together all ingredients. I beat the eggs a bit first, added the butter and vanilla and then added the other ingredients and ended up with a thick, paste-like batter
  3. Pour into the baking dish and bake for 30-35 minutes.
  4. Cool for 30 minutes before cutting or removing from the pan. Cut, serve (or store for up to a few days in an airtight container).