Coconut Flour Brownies

Inspired by Jo from Quirky Cooking to use gluten free flour for baking, this is another alternative to buckwheat and quinoa flour...coconut flour! 

Fresh coconut milk is available in every corners of Malaysian markets, the left over coconut pulp after the milk is squeezed is abundantly available, they usually sell or give to pig farm or farmer or even discarded.  As I passed by my usual grocer whom I buy my coconut milk this morning, I notice a big sag of coconut pulp, the man willingly offer to me for free "take, take! all that you can!"  and wonder what I can do with them! So he gave me a big bag of it. I brought it home and have them lightly toasted with slow heat until they are completely dried (I also tried to put them in oven at low heat, but they turn a lttle brownish) then I grind them up in thermomix to make into FLOUR! Viola! COCONUT FLOUR, for FREE! 
The pulp that I got was not completely 'white' there were some 'skin' attached, this wouldn't make a different when I used it for brownies, you can get the whiter pulp for other type of cake or biscuit.

I pulled together a few brownies recipe and modified to make the following:

150g Olive Oil
100g Coconut Flour
125g Lindt 85% cocoa bar
4 Large Eggs  (i used 3 eggs and rather dry as coconut flour absorb moisture)
200g palm sugar
30g cocoa powder
1tsp vanilla

1/4 tsp salt
40g chopped walnut or hazelnut

1) Melt the chocolate at 50C/1min/s2
2) Add all ingredient and mix at 20sec/s6
3) Pour into lined 9x9in square pan
3) Bake at 180c for 30min

They came out amazingly light, with crusted top, chewy gluey middle and yummy!