- 2/3 cup tigernut flour (see above for substitutions)
- 1/3 cup tapioca flour
- 2 tbsp cocoa powder (sub carob for AIP)
- 1/4 tsp baking soda
- 1/4 cup maple syrup
- 2 tbsp pumpkin puree
- 2 tbsp coconut oil, melted and cooled
- 2 tbsp dairy-free chocolate chips (sub homemade carob chips for AIP)
For the gelatin egg (sub 1 regular egg if tolerated)
- 1/4 cup water
- 1 tbsp gelatin (do not sub collagen)
- Dairy-free ice cream of AIP ice cream
- Preheat the oven to 375 F and grease a 6″ cast iron skillet (like this ) or a 6″ baking pan with coconut oil.
- Sift the tigernut flour, tapioca starch, cocoa powder, and baking soda together.
- Fold in the pumpkin puree, maple syrup, and coconut oil. Set aside.
- Prepare the gelatin egg by pouring the water in a small saucepan and sprinkling the gelatin over. Allow it to sit and harden. Transfer to the stove and heat on low for 1-2 minutes or until the mixture is liquid. Remove from the heat and vigorously whisk until frothy. Add to the batter immediately and stir to combine. The brownie batter will be thick.
- Fold the chocolate chips into the brownie batter until well incorporated.
- Spoon the batter into the greased skillet and flatten with a rubber spatula until even.
- Bake for 12-14 minutes or until baked through. Top with optional toppings, or serve by itself. Remember to be careful with the hot skillet!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1
- Calories: 522
- Fat: 31g
- Carbohydrates: 66.6g
- Fiber: 16.4g
- Protein: 8g