Coconut Flour Pumpkin Protein Brownies (soy, dairy & grain free)

FINALLY! Here is the recipe for the coconut flour pumpkin protein brownies I've been blabbing about for the last two days on my Facebook page :) I wanted to try to make my pumpkin protein loaf without almond flour and instead make it with just coconut flour and chia seed. But since coconut flour tends to get really dry if you don't add enough liquid, I wasn't sure how it would turn out. To help get some extra moisture in these babies, I experimented with using Trader Joe's light coconut milk, which only costs $0.99 per can. The loaf came out amazingly fluffy and moist, I have to say I am really proud of this one! I had a couple friends taste test it and they all loved it as well! So hope you all enjoy, and leave me a comment below telling me what you think!

xoxo
Amber

Coconut Flour Pumpkin Protein Brownie:
Makes 8 slices (1 slice per serving depending on your goals) 

• 3 scoops protein powder - I am currently using Vitol Egg White protein powder - Vanilla Ice Cream Flavor
• 1/3 cup coconut flour 
• 2 tbsp chia seeds
• 1/2 cup egg white
• 3 jumbo whole eggs
• 3/4 cup Trader Joe's light coconut milk
• 1/3 cup canned pumpkin (not pumpkin pie mix) 
• 1/3 cup unsweetened apple sauce
• 2 tbsp unsweetened cocoa powder
• 1 tbsp of cinnamon
• Sweetener of choice - I used 8 drops of liquid stevia
• 1 tsp baking soda
• 1 tsp baking powder

Preheat oven to 350°F.  Mix all dry ingredients in a bowl together. Mix wet ingredients in a separate bowl, and then mix the two bowls together. Prepare a 8x8 baking pan OR muffin cups with non-stick spray if needed and pour in batter. Cook for 30-35 minutes or until cooked all the way through. Let it cool enough to separate the loaf from the pan with a spatula and then place on a cooling rack. Once it's finished cooling completely, cut into 8 thick slices or pop out muffins, place in snack baggies and refrigerate or freeze. Bon Appétit!