Rich chocolate brownies, made with tigernut flour! They are naturally grain-free, gluten-free, paleo, vegan, and nutrient dense!
Ingredients
1/2 cup
Almond milk, unsweetened
(tigernut or coconut for AIP)
1 tbsp
Chia seeds
(preferably ground)
1/2 cup
Tigernut flour
1/2 cup
Cacao powder, raw
(or cocoa powder)
1/4 cup
Tapioca starch
1 tsp
Baking soda
1/2 tsp
Salt
(fine sea)
1/2 cup
Maple syrup
1/3 cup
Coconut oil
(virgin; melted)
1/4 serving (60 chips)
Lily’s Dark Chocolate Baking Chips
(Optional toppings:; or chunks, chopped nuts or seeds)
Instructions
In a small bowl or cup, combine the milk and chia seeds. Let stand for 10 to 15 minutes until gelled.
Preheat oven to 350F. Line an 8-inch square baking pan with parchment paper; grease or spray the exposed sides.
In a large bowl, sift together the tiger nut flour, cocoa powder, tapioca starch, baking soda, and salt.
Add the chia mixture, oil, and maple syrup, stirring until blended and smooth.
Spread batter evenly in prepared pan, smoothing the top. Sprinkle with any toppings, as desired.
Bake in the preheated oven for 14 to 18 minutes until the top of the brownies appears dry and the edges are just pulling away from the sides of the pan.
Transfer to a cooling rack and cool completely in pan. Use parchment overhang to remove brownies to a cutting board. Cut into squares.
Notes:
Starch Tip: An equal amount of arrowroot can be used in place of the tapioca starch.
Sweetener Tip: An equal amount of honey or coconut sugar (or brown sugar) can be used in place of the maple syrup.
Storage: Store the brownies in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.
