These Chia Seed Brownies with coconut flour and honey are unexpectedly good! I never thought that brownies which don’t contain eggs and chocolate could be moist and fluffy. Undoubtedly, this is one of the nicest healthy recipes that you can imagine.
Recently I have been trying to find a good homemade sugar free chocolate substitute to use as a cake ingredient. This hasn’t been easy as the chocolate is a result of a complex chemical process between cocoa powder, milk, sugar and cocoa butter. While sugar free options exist on the market, I am very reluctant to use any ingredients containing artificial sweeteners. Also they are usually not as easy to find and I want my recipes to contain accessible products.
But I realised that in many cases cocoa powder is just enough to bring the taste and the feeling of chocolate in desserts. These wonderful Chia Seed Brownies contain cocoa powder and not chocolate but they are really moist and with a decadent taste.
In fact the moisture of the brownie is a result of the chia seeds. You know that these fantastic seeds can absorb water so they would retain the moisture in any food they are added to. The same way they will retain the moisture in our body so eating chia seeds helps us to avoid dehydration. But in addition chia seeds have more benefits for our health: they contain Omega 3, calcium, they help our metabolism and they are a good protein source. These are just few of all the good nutrients that chia contains so we should definitely try to consume more of these seeds.
The Chia Seed Brownies can be prepared with honey only or with a mix of honey and brown sugar. Or you can substitute the honey for maple syrup. No matter which sweetener you would choose, you will enjoy a delicious chocolate taste and moist texture. Eating these wonderful brownies is even better when you know that they are much healthier than most other brownies you have eaten before! And they are surely among the tastier ones 🙂
Chia Seed Brownies
- 2 tbs chia seeds soaked in 6 tbs water
- 70 g honey, (1/4 cup)
- 70 g brown sugar, (1/3 cup)
- 50 g coconut oil, melted (1/4 cup)
- 40 ml milk, (2 tbs + 2 teaspoons)
- 35 g coconut flour, (1/3 cup)
- 30 g cocoa powder, (1/4 cup)
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 2 teaspoons vanilla extract
- 50 g chopped walnuts, (3/8 cup)
- In a small bowl combine coconut flour, cocoa powder, baking powder and salt. Mix very well and set aside.
- In a large bowl whisk together honey, sugar and the chia seeds, soaked in water (the mixture will be gel like) until combined. Add the oil, vanilla and milk and whisk for few more seconds until uniform. Add the dry ingredients and whisk shortly until just absorbed. At the end add the walnuts and whisk gently with a wooden spoon until evenly distributed.
- Preheat oven to 180 degrees C (350 degrees F). Grease very well a baking pan with capacity 750 ml to 1l (I used 2 baking dishes with 500 ml capacity each). Transfer the batter to the pan and smooth the top with the spoon.
- Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
- Serve hot or cool, ideally with an ice cream scoop on top.
- Any kind of milk can be used in this recipe: animal or plant based
- You can use just brown sugar or honey or substitute them by equal quantity maple syrup or agave syrup.
- For a Keto version:
- skip the honey and the brown sugar and use equal quantity of Xylitol or 150 g Erythritol (about 3/4 cup)
- use cream, instead of milk