Back to all

Recipe: Decadent Gluten & Diary Free Brownies

by Arna Macalister-Knight

If you’re a massive chocolate fan like me, then you’ll love this brownie recipe! It’s free from refined sugar, dairy and gluten… and yet it still tastes amazing. Is that even possible? I promise you it is.

The raw cacao powder gives it that amazing rich chocolatey flavour, as well as adding many health benefits. Did you know that cacao has the highest antioxidant value of all natural foods in the world? It’s also been said to strengthen nails, enhance your mood, make your hair shiny, regulate blood pressure and reduce cholesterol (just to name a few!).

Serves 10.


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 (room temperature)
1 cup Teff Flour
3/4 cup Raw Cacao Powder
11/2 tsp Gluten Free Baking Powder
1 cup Coconut Milk
1/2 cup Cacao Nibs (or dark chocolate bits)


Pre-heat the oven to 175 degrees celsius. 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).

In a separate bowl, mix the teff flour, cacao and baking powder together. Slowly add the dry ingredients to the wet ingredients, mixing well. Add the coconut milk as you’re stirring and mix until all ingredients are well combined. The mixture should be nice and moist. Fold through the cacao nibs then spoon the mixture into a lined baking tin (I used a rectangle loaf tin which was 22cm x 12cm).

Bake for 15-25 minutes. After about 10 minutes check the brownie to see how it’s going. 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.

It will continue cooking once it’s been removed from the oven. Let it cool then remove from the tin. Slice and enjoy! Can keep in the fridge or freezer.

General enquiries


Membership enquiries


Press enquiries



Sign up for the latest