- 3/4 Cup Coconut Oil (melted)
- 1/2 Cup Stevia (or Rice Malt Syrup – what ever sweetener you’d prefer to use)
- 2 tsp Vanilla Extract or Powder
- 4 Eggs
- 1 Cup Ivory Teff Flour
- 3/4 Cup Cacao Powder
- 11/2 tsp Baking Powder
- 1 Cup Coconut Milk
- 1/2 Cup Cacao Nibs (or dark chocolate bits)
1. Pre-heat the oven to 175 degrees Celsius.
2. Melt the coconut oil, then whisk in the stevia, vanilla & eggs (make sure the eggs are room temperature and not cold otherwise the coconut oil will start to harden).
3. In a separate bowl, mix the teff flour, cacao and baking powder together.
4. Slowly add the dry ingredients to the wet ingredients, mixing well.
5. Add the coconut milk as you’re stirring and mix until all ingredients are well combined – the mixture should be nice and moist.
6. Fold through the cacao nibs then spoon the mixture into a lined baking tin (I used a rectangle loaf tin).
7. Bake for 15-25 minutes.
8. After about 10 minutes check the brownie to see how it’s going.
9. When it’s ready it should be cooked on top and bouncy to touch. Don’t wait until it’s firm to touch as it’ll be over cooked.
10. It will continue cooking once it’s been removed. Let it cool then remove from the tin. Slice and enjoy!
11. Can keep in the fridge or freezer.