This recipe has no dairy or calcium rich ingredients so it can be suitable for people taking high doses of Vitamin D3 / people on the Coimbra Protocol, but always ask your Vitamin D3 Specialist first.

Brownies with pine nuts

100 grams of pine nuts

100 grams of gras fed butter or coconut butter

100 grams of 86 % dark chocolate

50 grams of 70 % dark chocolate

1 teaspoon black coffee

1 teaspoon vanilla extract

85-100 grams of coconut flower sugar

4 eggs

To make this sweeter – add some Tablespoons of maple syrup!

Go to link here to convert measurements

 

Tina Faulkner has helped me convert to American measurements.

100 grams of pine nuts=3 1/4 ounces of pine nuts

100 grams of gras fed butter or coconut butter=3 1/4 ounces of grass fed butter

100 grams of 86 % dark chocolate=3 1/4 ounces of 86% dark chocolate

50 grams of 70 % dark chocolate=1 3/4 ounces of 70% of dark chocolate

1 teaspoon black coffee

1 teaspoon vanilla extract

85-100 grams of coconut flower sugar=3 or 3.25 ounces of coconut flour

4 eggs

Instructions

Grind the nuts.  Melt chocolate and butter together over a water bath.  Stir until the texture is all smooth. Take it off the water bath and pour in the coffee and the vanilla powder/extract. Wait until it has chilled off.

Add in the pine nuts and the coconut sugars. Whisk the egg yolks together and add them in. Whisk the egg whites together until they are firm.

 

First take a big spoon of the egg whites in to the chocolate texture. Then add the rest until its nicely mixed.

Have it all in a 20 cm by 20 cm cake form. Use baking paper.

Put the cake in the oven on 180 Celsius for 20-25 minutes util it is firm on the top but still soft in the middle.

Cut the cake into squares and cool it of in the baking form.

Enjoy! 🙂

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