Bay Area Friends - Come see Amanda in Palo Alto on Saturday!

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Bay Area Friends - Do you have Saturday plans? You do now! Join Amanda at Williams-Sonoma Stanford Shopping Center from 10am-12pm. She'll be signing copies of her book The Anti-Inflammation Cookbook and sampling some deliciously healthy recipes.

Williams-Sonoma Stanford Shopping Center
180 El Camino Real #701
Palo Alto, CA 94304
Saturday, February 11
10am-12pm

Reserve a book here

We hope to see you there! Have a wonderful week in the kitchen!
xo

This Week's Recipes

 

Chocolate-Coconut Brownies

 
Chocolate-Coconut Brownies My son Charlie and I like to bake together. It makes baking feel special, and we enjoy our homemade treats more. I love that cocoa powder can replace a lot of the refined flour in brownies. Using coconut oil instead of butter gives these brownies a silky smooth texture while adding the health benefits of lauric acid, potentially lowering our LDL cholesterol. Eaten fresh out of the oven, these brownies are ooey-gooey amazing. If you let them sit overnight, the brownies become firmer.
  • tick Gluten Free

Ingredients

 
1/2 cup [80g] gluten-free flour, such as Cup4Cup or Bob’s Red Mill 1/4 cup [30g] unsweetened alkalized cocoa powder
1/2 tsp sea salt 4 oz [115g] semisweet chocolate, coarsely chopped
3/4 cup [160 ml] unrefined coconut oil 1 cup [200g] raw cane sugar
4 eggs 1 tsp vanilla
4 oz [115g] semisweet chocolate chips (optional)

Preparation

 
Preheat the oven to 350°F [180°C]. Grease a 9-by-9-in [23-by-23-cm] baking pan and line with parchment paper.

Combine the flour, cocoa powder, and salt in a medium bowl. Set aside. In a double boiler or microwave, melt the chopped chocolate and coconut oil. Let cool slightly. Add the sugar, eggs, and vanilla, whisking until well combined. Whisk in the flour mixture. Fold in the chocolate chips (if using). Pour into the prepared pan. Bake until a toothpick inserted in the center of the brownies comes out clean, 20 to 25 minutes. This will yield a somewhat gooey brownie.

Continue to bake for 5 to 10 minutes if you prefer a drier brownie. Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days.

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