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Brownies are hands down my favorite dessert. I can eat a whole pan of brownies in one night. I have done it many times. Grain free brownies packed with healthy fiber, tons of nutrition, and prebiotic starch take a bit of the guilt away from eating an entire pan of brownies, right? These paleo brownies are not only grain free, but vegan as well. Eggs often find themselves misplaced in the allergy world, and I prefer to craft recipes without them! Because of that, these can be autoimmune protocol compliant brownies as well if carob powder is used instead of cocoa powder.
Egg free brownies are challenging. My first attempt basically turned into powder the moment your fork touched the brownie. My second attempt stayed together, sort of, but tasted bad. Bad like sunflower seed butter unbridled. I finally landed on my perfect brownie binding agent which you may have heard of before: the humble avocado.
Avocado finds itself in a wonderful place next to chocolate (hello avocado chocolate mousse), because it offers a creamy, rich texture without a change in flavor. Seriously, you can’t taste avocado. It also works amazingly well in binding these brownies together so you can pick them up and eat them! Or use a fork. Either way they won’t crumble upon impact.
Not only are these brownies grain free and vegan, they are free of dairy, nuts, and can be made without coconut. It’s an allergen free win! Without the coconut sugar they are very mildly sweet, but could easily be sprinkled with some Enjoy Life Chocolate Chips to add some sweetness and texture without any coconut. These brownies are autoimmune protocol compliant if carob powder is used instead of cocoa powder, but they are just as delicious!
Grain free, vegan brownies made with tigernut flour and an autoimmune protocol option.
- 1 1/4 cup tigernut flour (sifted)
- 1/4 cup tapioca starch
- 1/4 to 1/2 cup coconut sugar (can be omitted or replaced with chocolate chips or cane sugar)
- Use less sugar for mildly sweet, more sugar for a sweeter brownie
- 1/2 cup cocoa powder (or carob powder for AIP)
- 1/2 tsp baking powder (use homemade for AIP)
- pinch salt
- 1 ripe medium avocado
- 1/4 cup liquid cooking oil (I use avocado oil)
- 1/2 cup water
- 1/2 cup pure maple syrup
- 1/4 tsp vanilla
- Preheat oven to 350 degrees and grease a 9 by 9 pan
- Whisk together dry ingredients
- Add avocado, maple syrup, vanilla, oil, and water to a small blender or food processor and blend well
- Pour avocado mixture over dry ingredients and mix well
- Spread batter into pan and bake at 350 degrees for 35 minutes or until toothpick comes out clean
I’m actually sitting here eating these brownies as I type this. You know, final test run. Let me tell you, they are divine.