Richard’s bulk section has a great variety of ingredients for homemade baking and cooking. With alternative flours like almond flour and coconut flour, a variety of nuts, and chocolate chips or dried fruit. You can really make these brownies or any recipe a creative piece of your own!
Explore our bulk section where you find we clean our scoops every day, there are gloves that you can use for your convenience, and you are welcome to bring your own container for more sustainable shopping,
¾ cup Almond Flour
½ cup agave nectar or Richard’s honey
½ cup chopped walnuts (optional)
¼ cup shredded coconut (optional
2 large eggs, or Orgran Egg Replaced
5 tablespoons unsweetened cocoa powder
¼ cup coconut oil
1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8- inch square baking dish.
- Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.
Nutritional Info calculated with ORGRAN egg replacer option, walnuts and coconut add ins