See that picture? Those are AIP brownies. This is the 5th brownie recipe that I’m posting on the blog. And guess what: I’m not sorry. Not even a little. Why? Because brownies are awesome. But also because I want everyone to be able to eat brownies. I’ve got a brownie recipe for you if you’re dairy-free, egg-free, grain-free, and nut-free, but what about AIP brownies?
And that’s where this recipe comes in. I’m really getting into egg free baking lately because my dad cannot eat eggs. I’ve found that tigernut flour works really well in egg-free recipes; it’s actually amazing. So while I was baking some brownies for a lazy Sunday, I might as well make them AIP, too, right?
Totally. These AIP brownies are delish. They are sweet and fudgy but a bit cakey too thanks to the amazingness of cassava flour. Serve with a tall glass of coconut milk!
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Where to find:
- unsweetened applesauce - 1/2 cup
- pure maple syrup - 1/3 cup
- palm shortening - 2 tablespoons
- pure vanilla extract - 1 tablespoon
- tigernut flour - 2/3 cup
- cassava flour - 1/2 cup
- carob powder - 3-4 tablespoons
- baking soda - 1/2 teaspoon
- Preheat oven to 350 degrees Fahrenheit and grease an 8 inch my 8 inch glass baking dish with some palm shortening.
- In a mixing bowl, mix together the applesauce, maple syrup, palm shortening, and vanilla.
- Add the flours, carob and baking soda and mix well. Spread evenly in the prepared baking dish.
- Bake for 20-25 minutes.
- Let cool mostly, slice and serve.