Grain Free Avocado Brownies

I have been really tweaking my blog and website a lot in recent months.  For any of my followers, you’ve probably noticed a couple name and logo changes as well as some content focus changes.  One thing besides running and yoga that has been a constant is that I LOVE grain free baking.

Baking has always been an obsession of mine.  My grandparents owned a bakery for years and when I was growing up, we baked together all the time.  My grandmother was also an amazing cake decorator and she would show me a few tricks.  Although I’m super out of practice with decorating, my baking skills remain strong.  Over the last eleven years (since discovering I have celiac disease) I have had to alter everything I know to accommodate for living gluten free.  Baking in general is tricky but gluten free has been a huge learning curve.


Believe it or not, grain free baking has come a lot easier to me.  There are so many grain free flours that resemble regular gluten filled flours.  Some of my favorites are cassava and coconut flour.  It’s been pretty seamless to alter the good old gluten filled recipes to grain free.  I’m not saying I haven’t experienced baking flops, because I sure have but for the most part it’s been easier to bake grain free rather than gluten free.  Grain free baking is almost always healthier, which is a plus too!

caky        healthy fat        moist        rich        smooth        super chocolaty        yummy

This recipe for grain free avocado brownies are awesome.  Avocado and eggs make these brownies super creamy and with no refined sugar they are also healthy.  There are minimal ingredients in this recipe which makes it easy to make in the food processor so there’s hardly any mess.  They are filled with healthy fats too so eating just a small square could be enough.  Unless you are like me and love rich chocolate desserts.

For the icing I used Simple Mills organic frosting and Pascha dark chocolate chips.  Simple mills frosting is great because it’s got pretty clean ingredients and they are organic.  Pascha ingredients are also organic and perfect for a little treat.  The combo of the vanilla frosting and dark chocolate chips make the frosting super rich.  If the brownies are not eaten right away, store in the fridge.  When ready to eat again, it’s best to let the brownies come to room temperature so the frosting has a chance to soften.  The icing makes these brownies mouthwatering and hard to put down!


Brownie batter


Serves: 10 Brownies


  1. Preheat oven to 350 degrees F and grease a 9x9 baking pan with coconut oil or ghee and set aside.

  2. Mix all wet ingredients (except apple cider vinegar) in a food processor until well incorporated.

  3. Add in all dry ingredients (except toppings) and the apple cider vinegar. Mix until a smooth batter has formed. 

  4. Pour batter into prepared baking dish, top with dark chocolate chips (NOT the frosting) and bake in preheated oven for 28-30 minutes or until an inserted knife comes out mostly clean. 

  5. After baking allow to cool for 5 minutes, scatter drops of the frosting in tsp over the top of the brownies. Allow frosting to soften for a couple minutes and spread evenly over the top, mixing with the melted dark chocolate. 

  6. Enjoy after 5-10 minutes.



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Valerie Minos