Scale
Ingredients
- For the Brownies
- 1 cup tigernut flour
- 1/4 cup tapioca starch
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tbsp cocoa powder (sub carob for AIP)
- 2 tbsp dairy free chocolate chips (sub this for AIP)
- 1/4 tsp baking soda
- FOR THE GELATIN EGG
- 1 tbsp gelatin (great lakes or vital proteins)
- 1/4 cup water
- For the frosting
- 1/2 cup coconut cream
- 2 tsp palm shortening (optional, but helps to thicken the frosting)
- 2 tsp maple syrup
- 1/2 tsp matcha powder
Instructions
- Preheat the oven to 350 F and line an 8×8 baking pan with parchment paper
- In a large mixing bowl, combine the tigernut flour, tapioca starch, cocoa powder, and baking soda and mix to combine
- Next, stir in the melted coconut oil, maple syrup and chocolate chips
- For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
- Evenly spoon the batter into the baking pan and bake for 25 minutes, or until brownies are baked through
- Remove from the oven and allow to cool
- For the frosting, combine the ingredients and whisk vigorously until the frosting is fluffy
- Slice the brownies into 9 slices, and spread the frosting on top