By now you already know that anything gluten is not a good idea. Personally I keep reducing gluten (wheat/rye products) and I keep feeling more energetic and I also get to explore other nutritious options like finger millet which is just awesome.

Ok, technically this is a cake, because a brownie originally has no leavening (baking powder & soda) but making since we are using wimbi/finger millet flour and coconut, without the rise, it can be a quite heavy.

gluten free brownie


  • 1/2 cup wimbi/finger millet flour
  • 1/2 cup dessicated coconut (or coconut flour)
  • 2 tablespoons of extra virgin coconut oil
  • 1 teaspoon xanthan gum (available at healthy U)
  • 1/2 cup melted dark chocolate (preferably organic) or 2 tablespoon of cocoa
  • 2 tablespoon stevia (I used a brand Canderel available at major supermarkets)
  • 1/3 cup real maple syrup or honey
  • 2 teaspoons of vanilla essence or extract
  • 1/2 cup natural yogurt (no flavored stuff, I prefer Greek yogurt)
  • 1 tablespoon raw unfiltered apple cider vinegar or fresh lime/lemon juice
  • a pinch of sea/Himalayan salt
  • 1 kienyeji/free range egg or a conventional egg
  • 1/4 cup whiskey or rum (I used some Jameson which I nicked somewhere)
  • 1 teaspoon baking powder
  • 1/3 teaspoon baking soda


  1. Preheat oven to 190 Degrees Celsius or 375 Fahrenheit
  2. Add dry ingredients and whisk them well
  3. In a separate bowl whisk the wet ingredients
  4. Mix the dry and wet ingredients
  5. Rub some extra virgin coconut oil on the bottom of your ceramic bowl and then sprinkle some ugali/corn flour, it will help it come off super easy
  6. Put the batter in the ceramic baking dish and bake for 30 minutes
  7. Cool on a cold surface for 30 minutes then simply turn the bowl upside down and slide the cake/brownie out onto a cooling rack
  8. Cool for another 30 minutes and serve with ginger tea, enjoy.