Disciple, photographer, horse trainer, and ice cream fanatic
THM: Deep S, low carb, sugar free, gluten/dairy/nut free
1½ c. frozen diced okra, thawed*
½ c. + 2 T. warm water
5 T coconut oil**
½ c. oat fiber (use gluten free if necessary)
6 T. cocoa powder
1½ - 2 T. THM Super Sweet Blend
1 tsp. baking powder
¼ tsp. salt
Blend the okra, water, coconut oil, and eggs together in a blender just until smooth.
Whisk the dry ingredients.
Add the blended mixture to the dry ingredients and beat with a hand mixer just until mixed.
Spread the batter into a greased 8x8 glass baking dish and bake at 350* for 24 minutes. The center may still feel underdone, but thats OK. Let the brownies cool, then refrigerate them overnight before cutting and serving. Store in the refrigerator. Yields 9 servings