Gluten-Free Coconut Brownies

Time for another freebie! This one is brought to you by my book, "Living Happy, Worry-Free", a collection of delicious and simple gluten-free and allergen-free desserts. Get your copy here.

I originally made this recipe for a friend's son. He had been diagnosed with Coeliac's disease, and I could tell he was feeling left out. I modified one of my brownie recipes, and it was a hit!

If you can't find gluten-free oat flour, simply blend gluten-free oats in a food processor or high-powered blender until smooth, about 7 minutes. Gluten-free oats are becoming more and more common in most grocery stores, at least here in North America. Oats themselves don't contain the gluten that a lot of people are intolerant or allergic to, and so gluten-free oats are just oats that have been processed in a certified gluten-free facility.

As for the coconut oil/vegan margarine debate, this recipe will turn out the same either way as you melt the oil; it doesn't need to be solid when it hits the oven. If you're using a margarine, just make sure it is a non-hydrogenated one. One of my favourites for baking happens to be Melt® Organic Buttery Sticks.

Not a fan of the taste of coconut? No problem! This recipe can be made with neutral tasting milks (such as rice or almond), and will work out just find if you omit the coconut. I've made these with peppermint oil, orange zest, cinnamon, and even white chocolate melted on top, and they never fail!