AIP Brownies

By erinstargirl

These AIP Brownies are cake-like and delicious! Using tigernuts and lard makes them a coconut-free treat.

Ingredients

• gelatin eggs:
• 125 grams organic tigernut flour
• 75 grams organic arrowroot starch
• 40 grams organic carob powder
• 1 tsp baking soda
• 1 tsp organic cinnamon
• 1/2 tsp sea salt
• 130 grams pure lard plus more for greasing pan
• 1/3 cup organic grade B maple syrup
• 2 medium organic zucchini, grated {about 350 grams after ends are removed}
• 2 "gelatin eggs" {see below}
• optional: 200 grams organic tigernuts, soaked overnight or boiled for 15 minutes
• optional ingredient: 1 tsp alcohol-free vanilla {or use vanilla with alcohol since these are baked}
• 2 tablespoons grassfed gelatin {Great Lakes red can}
• 2 tablespoons room-temp water
• 4 tablespoons boiling water

Details

Servings 16
Preparation time 10mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 350 F. Grease an 8x8" glass baking pan with a little lard using a paper towel.

If you want to add the optional tigernuts, pulse them for a few minutes in the blender or a food processor just to break them up a little. Set aside {you'll need to empty and clean out the food processor}.
Sift the first six ingredients together. Place this dry mixture in a food processor fitted with a steel blade.
In a small saucepan, melt the lard over medium heat with the maple syrup.

Gelatin eggs:
Pour the room temperature water into a small bowl. Sprinkle the gelatin over the top and give it a swirl. Let it "bloom" a few minutes. Then whisk in the boiling water, continue whisking until the gelatin is completely dissolved and the mixture is frothy.

Now it's time to put it all together!
Pour the lard and maple syrup mixture in with the dry ingredients, along with the grated zucchini, gelatin eggs, and optional vanilla. Blend until combined, scraping down the sides occasionally. You shouldn't see any zucchini at this point. Fold in the optional chopped tigernuts.

Pour brownie batter into prepared pan and bake 45-55 minutes or until an inserted toothpick comes out clean. Brownies without the optional chopped tigernuts may need longer to bake.
Let the brownies cool in the pan at least 15 minutes before cutting. Slice four across and four vertically, use a metal spatula to remove them and allow to cool completely on a wire rack.