-1/4 cup coconut flour
-2 tablespoons arrowroot powder
-1/2 teaspoon liquid stevia (vanilla or cocoa flavor is nice)
-1 teaspoon vanilla
-1/4 teaspoon ginger
Preheat oven to 375
In a food processor:
5. Blend, blend, blend, pulse, pulse, pulse
In a separate bowl:
5. You can either line the 8×8 baking dish with parchment paper or spray oil and dust with coconut flour. I used oil & flour.
6. Bake 30 minutes or until sides start to harden and crisp up
*The middle will be moist, but will firm up as it cools, but overall stays rather moist.
*I would wait several hours before cutting into the brownies (if you can) or wait until the next day (yeah right).
*Top with melted chocolate (I melted 1/2 of this chocolate bar with 1/2 teaspoon pumpkin pie spice)