Gluten Free, Dairy Free Brownie Recipe

Recipe adapted from: It’s All About AIP - I highly recommend checking out her blog if you have any food sensitivities!



Ingredients

• 1/2 cup coconut oil

• 1/3 cup maple syrup

• 3 tbsp cacao 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

• 2 tbsp room temperature water

• 4 tbsp hot water

Optional Add-Ins

• 1/8 cup dairy free chocolate chips

• 1/4 cup pecan pieces

Instructions

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

2. Stir the coconut oil, maple syrup, cacao powder, and vanilla in a medium pan over low heat until melted and well combined. Remove from heat and allow to cool slightly.

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

4. In a separate bowl, 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 frothy. Pour into the brownie mixture immediately and stir to combine well.

5. If you’re adding in the optional dairy free chocolate chips and pecan pieces, sprinkle both on top of the mixture, then gentle fold into the brownie mixture.

6. Transfer the batter to the lined baking dish and use a spatula to smooth evenly.

7. Bake for 30 minutes, or until a toothpick comes out mostly clean.

8. Allow brownies to cool in the pan. Enjoy!

Notes

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

• I topped mine with dairy free mint chocolate chip ice cream and it was divine!