- 2/3 cup tigernut flour (see above for substitutions)
- 1/3 cup tapioca flour
- 2 tbsp cocoa powder (sub carob for AIP)
- 2 tbsp pumpkin puree
- 2 tbsp maple syrup
- 2 tbsp coconut oil (plus extra for greasing the pan)
- 1 tbsp dairy free chocolate chips (plus extra for topping… sub this recipe for AIP )
- 1/4 tsp baking soda
- FOR THE GELATIN EGG (sub 1 regular egg)
- 1/4 cup water
- 1 tbsp gelatin (do not sub collagen)
- OPTIONAL TOPPINGS
- Dairy free ice cream of AIP ice cream
- Melted chocolate or carob chips
- Preheat the oven to 400 F and grease a 6″ skillet (like this ) or a baking pan with coconut oil
- Sift the two flours together until well combined. Mix in the remainder of the ingredients (reserving the egg/gelatin egg) and combine
- For the gelatin egg (sub 1 regular egg if tolerated) place a small pot on the stove with 1/4 cup of water and lightly sprinkle in the 1 tbsp of gelatin. You don’t want any clumps. Allow the gelatin to bloom for 2-3 minutes.
- Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Don’t let it burn!
- Remove the mixture from the stove and use a whisk or immersion blender to vigorously whisk the mixture until it’s frothy.
- Add the gelatin egg (or regular egg) to the batter and stir together immediately.
- Pour the brownie into a well greased 6″ skillet/pan and smooth it out with the top of a spoon. Top for a few extra chocolate chips.
- Bake for 15-18 minutes or until baked through. The brownie will be soft and gooey.
- Top with optional toppings, or serve by itself. Remember to be careful with the hot skillet!