Brownies (AIP, Paleo, GF)

Lately I have been craving brownies, magnesium which made me really miss eating brownies. Old habits die hard right?

Food is a part of our culture. The last thing you want is to feel deprived so an AIP treat every now and then is actually a good thing.

So, I decided to make my own version that is AIP, Paleo, GF, and inflammatory friendly!

I hope you will enjoy these brownies as much as I do! Serve them with some fresh strawberries and some whipped coconut cream for a special treat!

Easy AIP Brownies

An easy fluffy chocolatey AIP brownie!

Course Dessert

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 10 brownies

Ingredients

  • 1/2 cup coconut oil

  • 1/3 cup maple syrup

  • 3 tbsp carob powder

  • 1 tsp alcohol free vanilla

  • 1 cup tiger nut flour

  • 3 tbsp arrowroot starch

  • 1/4 tsp sea salt

  • 1/2 tsp baking soda

  • 1.5 tbsp grass fed gelatin Red can from Great Lakes

  • 2 tbsp room temperature water

  • 4 tbsp hot water

Instructions

  1. Preheat oven to 350 degrees. Line an 8x8 inch baking dish with parchment paper.

  2. Combine the coconut oil, honey, carob, and vanilla in a medium pan over low heat. Stir until everything is melted. Remove from heat and allow to cool until warm.

  3. In a large bowl mix the tiger nut flour, baking soda, salt, and arrowroot starch together. Add the liquid chocolate mixture into the dry ingredients bowl. Stir until thoroughly mixed.

  4. Prepare the gelatin egg. Add the 2 tbsp of room temperature water to a small dish. Sprinkle the gelatin over top and allow to sit 2-3 minutes. Then add the hot water. Whisk vigorously until the gelatin egg is frothy. Pour into the brownie mixture immediately and stir to combine.

  5. Transfer the batter to the lined baking dish and use a spatula or spoon to smooth evenly.

  6. Bake for 25-30 minutes or until a toothpick comes out mostly clean (only a few crumbs, no batter).

  7. Remove from the oven and allow to cool in the pan completely. Remove the brownies by lifting up the parchment paper. Transfer to a cutting board and cut into 10-12 squares.

Recipe Notes

Store in the fridge for up to 4 days or freeze for up to 3 months.