Lindi E's G-free Brownies

Ingredients:

1 cup almond flour

1/2 cup cocoa powder

1/4 cup chopped nuts (reserve for decorating)

2 Tbl Abundant Life GF Cake Flour

4 eggs

60g Lactose Free Dark Choc

1/2 cup melted coconut oil

3/4 cup xylitol

4 tsp desiccated coconut

4 tsp dried chopped cranberries

4 tsp chopped nuts

1 tsp vanilla essence

1 tsp organic decaf coffee

1tsp GF baking powder

1/4 tsp salt

Method:

- Preheat oven to 170C.

- Line a rectangle baking dish with baking paper.

- In the microwave melt the coconut oil and the chocolate for a few seconds, stirring until smooth and melted. Roughly chop the nuts, I like a mixture of flaked almonds, brazil nuts. pecans and hazelnuts. But whatever you prefer.

- In a blender blitz up all the ingredients expect the chopped nuts, cranberies and the desiccated coconut. Blend until smooth and well combined.

- Add the 4 tsp dried cranberries, desiccated coconut and 4 tsp chopped nuts. Combine well

– Pour the mixture into the prepared dish, and sprinkle over the chopped nuts and extra desiccated coconut.

– Bake for 20 minutes, at 170 degrees C; bake a further 15 minutes at

180 degrees C or until a knife comes out clean and the mixed nuts on top are nicely toasted.

-Serve with homemade Pineapple Honey Syrup

*Adapted from the Banting Brownie recipe

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