These Nut Free Paleo Brownies are made with ground sunflower seeds and shredded coconut, in place of nut meal. I made them for a mum’s group morning tea yesterday and they went down a treat! That said, it’s a particular mum I had this recipe in mind for – a friend of a friend who has been embracing healthy living, but struggles to find healthy gluten and nut-free recipes for her child’s lunchbox.
My Little Mr R, hangs out with me all day, so school and day-care lunchbox rules just weren’t on my agenda – until now. I am now aware that in many schools, nuts just aren’t allowed. While this is a shame, I do understand and in response, I have made this special recipe for Nut Free Paleo Brownies, which is completely school-yard safe.
Actually, to be quite honest, this recipe is seriously delectable and arguably better than my Best Ever Paleo Brownie recipe, which is based on almond and/or hazelnut meal. It’s arguably even too good for a school lunch box, not that our little ones aren’t deserving of the very best of course!
This recipe produces a smaller batch than my Best Ever Paleo Brownie recipe, which means only 4 eggs instead of 6, and only 12 medjool dates instead of 20 – I think you’ll all appreciate this because I as much as anyone, am aware at how costly these recipes can be to make (not that it isn’t all good for you and totally worth it of course!). On that note, I always figure I’d rather pay good money for good healthy wholesome food now, than buy cheap and nasty preservative filled food and pay for all sorts of healthcare later. It’s a financial + health related trade-off and well worth it in my mind.
Anyway, these delightfully decadent Nut Free Paleo Brownies are also perfect to serve as an adult dessert too.
You will need a blender to grind your sunflower seeds into a nut-meal and to beat the coconut oil, eggs and dates.
Ok, so here it is below.
Enjoy ! x x
Makes 16 serves
- 20 x 20cm baking tin
- Vitamix/Blender, or Food processor
- Mixing bowl
- Wooden spoon
- 150g coconut oil
- 4 eggs
- 12 medjool dates, pitted
- 1 vanilla bean, hard stem removed (or 1 tsp vanilla extract)
- 1/3 cup raw cacao powder, sifted
- 1 & 1/3 cups of sunflower seed meal*
- 1/3 cup shredded coconut
- 1/4 tsp sea-salt
- 1 pinch bi-carb soda
*To make the sunflower seed meal, blitz 2 cups of whole raw sunflower seeds in a blender for 20 seconds until a fine meal is achieved. Measure out 1 & 1/3 cups for this recipe. You can keep the left over sunflower meal for the next batch of the same, or use elsewhere in place of almond meal.
- Preheat a convection oven to 160 degrees Celsius.
- Grease and line a 20cm x 20cm baking tin with baking paper and set aside.
- In a Vitamix Blender or a food processor, whiz the coconut oil and eggs until light and fluffy.
- Add the vanilla bean and the dates one at a time until caramel-like in colour and consistency.
- In a separate mixing bowl: add the cacao powder, sunflower seed meal, shredded coconut, seasalt and bi-carb soda. Stir with a wooden spoon until evenly combined.
- Pour the egg mixture into the bowl, scraping with a spatula to ensure you get all of the mixture from the blender jug.
- Mix the batter with a wooden spoon until uniform in consistency.
- Pour into the baking tin and spread evenly into the corners.
- Bake for 40 mins until just firm to touch.
- Cool on a wire rack before slicing.
- Send to school with your kids for a nut free treat
- Serve with cream or ice-cream, and berries for dessert
- Pack up and take for a picnic
- Refrigerate in an air-tight container.