AIP Brownies

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It wasn’t long ago I was planning The Mister’s birthday dinner. He requested Roasted Leg of Lamb with Garlic Rosemary Sweet Potatoes and “just a chocolate cake”. *hangs head* It’s not often I bake anymore, but because #loveeg and all, I quickly lined up a recipe to tweak for him and the kids. The end result was a chocolate cake {using almond flour, dark chocolate, eggs, and pastured butter} topped with dark chocolate ganache AND chocolate whipped cream. I made three 6-inch cakes for them. La tee da!

Enough about the cakes!

Uh, but what about ME?! They’d be devouring primal chocolate-y goodness in front of me. And so, these AIP Brownies were born. The very first batch of brownies was made in two 6-inch cake pans and sliced like a cake. But for MY birthday just two weeks later, I made these brownies again – this time in proper square brownie fashion. *wink*

AIP Brownies | Enjoying this Journey...
After the primal goodies were gone, the kids began eyeing my the AIP Brownies. I shared because I’m nice {okay, and I wanted to see if the recipe would get their collective approval}. The Mister tried them as well. He wasn’t fond of the chopped tigernuts in the brownies {texture}. So that prompted me to make them again sans chopped tigernuts to ensure they’d turn out both ways. The non-crunchy/cake-like version ultimately won him over.

AIP Brownies | Enjoying this Journey...

Worthy Mentions

  • You’ll need a kitchen scale. Measuring tigernut flour can be tricky since it clumps in the bag. I’ve scooped out clumps of tigernut flour as big as Bugsy’s fist before. So, please, please, please invest and USE a kitchen scale!
  • Zucchini helps to bind while lending some moisture.
  • Tiger…what? If you’re not sure what the heck a tigernut is, check out my post: The Low Down on Tigernuts.
  • Tigernut flour and carob powder bring their own level of sweetness, so I didn’t use much maple syrup – you may even want to lower the amount to 1/4 cup.
  • Here is the tigernut flour and here are the tigernuts I use.
  • Here is a carob powder and this is the arrowroot starch I use. I store both in quart sized mason jars.
  • This is the pure pastured lard I use. Lard is so versitile and incredibly delicious in baked goods. Your grandmother knew what she was doing!
  • Yes, this recipe is coconut-free. Learn more about coconut-free AIP in this post.

AIP Treat Soap Box

These brownies are perfect with a cup of dandelion root tea, Herbal “Coffee”, or even a glass of tigernut milk! So, so good. Almost too good. In all honesty, the reasons you don’t see a whole lot of baked goods on my site are because 1} they’re a pain in the arse to develop without eggs 2} in the process of developing recipes I will have the treats in our home – these brownies were made four times before I was confident in sharing the recipe. That’s FOUR pans of brownies staring at me, judging me, willing me to eat them. I don’t like that. 3} treats should be enjoyed once in a while {like for birthdays} – AIP or not.

/endrant

Are you still here?

Good, I’m glad I didn’t scare you off. Here’s the recipe!

4.8 from 4 reviews
AIP Brownies
Author: 
Recipe type: Dessert, Treat
Cuisine: AIP, Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 16 brownies
 
These AIP Brownies are cake-like and delicious! Using tigernuts and lard makes them a coconut-free treat.
Ingredients
  • 125 grams organic tigernut flour
  • 75 grams organic arrowroot starch
  • 40 grams carob powder
  • 1 tsp baking soda
  • 1 tsp organic cinnamon
  • ½ tsp sea salt
  • 130 grams pure pork lard plus more for greasing pan
  • ⅓ 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}
Two gelatin eggs:
  • 2 tablespoons grassfed gelatin {Great Lakes red can}
  • 2 tablespoons room-temp water
  • 4 tablespoons boiling water
Instructions
  1. Preheat oven to 350Β° F. Grease an 8x8" glass baking pan with a little lard using a paper towel.
  2. 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}.
  3. Sift the first six ingredients together. Place this dry mixture in a food processor fitted with a steel blade.
  4. In a small saucepan, melt the lard over medium heat with the maple syrup.
Gelatin eggs:
  1. 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!
  1. 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.
  2. 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.
  3. 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.

watercolor enjoy spoon and fork>

See more coconut-free aip foodstuffs on this board!

Follow Enjoying this Journey’s board Coconut-Free AIP on Pinterest.

AIP Brownies | Enjoying this Journey...
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  39 comments for “AIP Brownies

  1. Tasha
    January 18, 2015 at 9:21am

    Hi Erin,

    Thanks so much for sharing your recipes! I just started trying tigernuts – I soaked them and then just ate them. They were interesting…crunchy, yet had a chewiness that reminded me of coconut. I don’t use coconut flour often as I find it a bit gritty or mealy. I was wondering if baked goods with tigernut flour have a similar gritty or mealy texture.

    I have also seen skinned vs unpeeled tigernuts. Do you use the skinned or unpeeled ones?

    Many thanks!

    • January 19, 2015 at 4:21pm

      Hi Tasha! Tigernut flour is gritty, but I wouldn’t compare it to coconut other than its texture. It doesn’t require nearly as much liquid as coconut flour does {tigernut flour has more of a 1:1 ratio to wheat flour}, but I have found that fat/starch/liquid additions do help to tone down its “gritty” quality. In this recipe the zucchini helps provide moisture for that purpose and helps to bind. In my Tigernut Raisin Cookies, the texture is intended to be crumbly though to mimic an oatmeal raisin cookie. πŸ™‚

      When I use whole tigernuts I use unpeeled and soak them eight hours. If I’m crunched for time I boil them. I hope that helps to answer your questions! Have fun experimenting with this flour! πŸ™‚

  2. January 21, 2015 at 8:48am

    These look so good, they just might be what gets me to finally try tigernuts! I’ve had a craving for a chocolatey brownie for a while now. Time to go find me some tigernut flour! Any tips/tricks for working with it at a high elevation?
    Rheagan recently posted…AIP Chevon StewMy Profile

    • January 21, 2015 at 12:26pm

      I’m so glad you want to give tigernuts a try, Rheagan! As far as high elevation tips, I have no experience with that as I’ve always lived close to sea level. But I’ve know that can be a tricky adjustment to make. Common tips for baking with higher elevation include increasing the oven temp 15-25Β°F, decreasing the baking time by 5-8 minutes for every 30 minutes of baking time, increase liquids by 1 to 2 tablespoons at 3,000 feet {and an extra 1 1/2 teaspoons for each additional 1,000 feet}, and increasing the “flour” by 1 TB if you’re at 3,500 elevation {with an extra tablespoon for each additional 1,500 feet}. Again, I’ve never had to tweak a recipe for higher elevation, but I hope the tips I found help you!

  3. christi
    January 24, 2015 at 12:17pm

    These look fantastic! I’d like to make them for the upcoming Superbowl (I like commercials, hubby likes the game) but do not have lard…..do you think palm shortening or coconut oil would work? If so, less or more? I doubt that I can not get the lard quick enough for this try!

    • January 24, 2015 at 3:28pm

      Hi, Christi! I’ve not tried this recipe with anything but lard {I don’t do well with coconut, so I avoid it and palm since they are in the same food family}. But for what it’s worth, I have used lard in other recipes that called for coconut oil, using the same ratio, and had great results. Plus since the lard is melted with maple syrup, coconut oil should work fine. I hope you enjoy them! πŸ™‚

  4. Glad
    January 25, 2015 at 1:31pm

    What can I try as a substitute for the arrowroot starch ? I don’t think I digest arrowroot that well.

    • January 25, 2015 at 5:52pm

      Hi there! I’ve not tried this recipe with substitutions, so I can’t promise it’d give the same result. But I think tapioca starch would be a fair sub for arrowroot starch. If you try it please let me know how/if it worked for you so I can make note of it πŸ™‚

      • February 3, 2016 at 4:00pm

        I made with tapioca starch today because I discovered we were out of arrowroot after already committing to recipe. Turned out great, although likely a bit more “gummy” than the arrowroot would be.

        • February 3, 2016 at 6:48pm

          Ah, bummer on running out of arrowroot! But I’m glad they still worked out for you. Thanks for sharing, Laelle!

  5. nadz
    January 26, 2015 at 5:10am

    i dont think tigernut is available here in my country, what can i use to substitute to it?can i use coconut flour?TIA

    • January 26, 2015 at 8:20am

      Hi there! I’ve only used tigernut flour. Since coconut flour requires much more liquid, you won’t have the same result. I think you’d be better off searching Google for another AIP brownie. πŸ™‚

  6. Carrye
    January 26, 2015 at 7:51am

    Hallelujah for coconut-free baked goody-ness! I’ve tried soaking tiger nuts for 24 hours in the fridge, and those puppies were still hard as rocks. I’m a soaking newbie…..should it be done at room temp?

    • January 26, 2015 at 8:14am

      I just soak them at room temp overnight. Hope that helps! πŸ™‚

  7. Angeles Rios
    January 27, 2015 at 4:43pm

    Do you have a preference for a brand of tiger nuts. I am looking on amazon and there are a lot of choices! BTW, I like the idea of using zucchini as a binder instead of sweet potato, since I am starch sensitive. I cannot wait to try it!

    • January 28, 2015 at 8:51am

      Yes! This is the tigernut flour I use and these are the tigernuts I use. Although I’ve also tried these tigernuts which are just as good. For me it comes down to which is the best price per ounce and currently that’s the Tigernut Inc. brand {in the 2.2 lb package}. Even if barely. πŸ˜‰

      • Angeles Rios
        February 7, 2015 at 9:21pm

        Thank-you!

  8. January 28, 2015 at 11:26am

    These look interesting! Can’t wait to give them a try.

  9. Angeles Rios
    February 7, 2015 at 9:18pm

    I love how you used zucchinis and tiger nuts in this recipe. Do you think, I could just use more tiger nuts and no arrow root? I may experiment with this combination, along with not using maple sugar. If you have any tips, I would love them!

    • February 7, 2015 at 10:34pm

      I’m not sure how it would turn out without the arrowroot. You could try tapioca starch instead if you do okay with it? Or see how the mixture is without the arrowroot entirely. πŸ™‚ But again, that’d just take some experimenting on your part πŸ™‚ I think the brownies would be fine without the maple syrup if you’d prefer, or just lessen the amount, as the tigernut flour and carob powder do provide some sweetness on their own, although it is subtle. As it is though I do not think this recipe is as sweet as most other “paleo” brownies. πŸ˜‰
      Erin recently posted…QuotablesMy Profile

  10. February 18, 2015 at 10:37am

    Ohmygosh yes! I’ve been looking around for some good tigernut recipes. And I miss brownies SO BAD since being on AIP…which is funny since I didn’t really eat them much at all when I wasn’t doing it. ha! Love the addition of zucchini too!

    • February 18, 2015 at 2:05pm

      Brownies were my pre-paleo treat of choice. My husband and I were gluttons when it came to brownies, as much as I hate to admit it… πŸ˜‰ Thankfully, I can refrain now and not go overboard with these!

  11. Leah
    February 22, 2015 at 10:10am

    OMG- You don’t even know how excited I am about the tiger nut thing. I haven’t read your story or anything — first time at blog, but this could be a game changer for me as I can’t eat coconut or potato and only rarely tolerate nuts (not enough to buy or make my own flour). Have an autoimmune thing of my own to fight and all that… I’ve just started the paleo life and feel kind of at a brick wall since i have so many intolerances and feel a bit lost at sea in terms of needing *some* starches/carbs not to mention something I can bake with. Anyway… so excited to try it. THANK you.

    • February 22, 2015 at 11:30am

      I’m so glad you happened upon my blog, Leah! I hope you find your body agrees with tigernuts. Dealing with intolerances can be frustrating, but I try to remind myself “at least I know this doesn’t work for me” – that bit of proof I can’t argue with. I also have to have some starches in order to feel my best. Plantains and yuca are a great addition if you can get them locally.

  12. Leah
    March 30, 2015 at 12:23pm

    Yeah! thanks again! I have finally bought tiger nuts and do love them, but wonder if they are making me feel bloaty and kind of uncomfortable GI-wise? still trying to figure it out! But hoping at the very least, to ease into them which is something I read you might have to do on a couple sites since they are so fibrous. Hoping to try your brownie recipe for Easter!

    • March 30, 2015 at 6:41pm

      Easing in with them may help. I’ve heard tigernuts are a good source of prebiotic fiber, but I’ve yet to find any science to back that up. So I’m not sure. If you do try them, I hope you enjoy them Leah!

  13. Renee
    May 17, 2015 at 1:34pm

    This recipe is marvelous!! I’m allergic to chocolate, so eliminated carob, and substituted grapeseed oil for the lard. These were my first gelatin eggs, and now I prefer them over chia eggs. I squeezed the zucchini to eliminate most of the liquid, and these brownies were perfect! Cake like, not real sweet, with the same texture throughout (even the center had rise). The tigernut flour texture (a little gritty) was a surprise, but now I’m searching for more tigernut dessert recipes without eggs, coconut, nuts, and chocolate. Thank you so much for sharing – You gave me hope!!!

    • May 17, 2015 at 4:00pm

      Oh, Renee! I’m so glad you enjoyed these. πŸ™‚ There are a number of coconut-free AIP recipes pinned to this board I created. It now has several AIP bloggers adding pins to it as well. All recipes are free of eggs, nuts, chocolate {elimination stage compliant} PLUS no coconut {with the exception of oil which can be replaced with a different fat of choice}. I hope that helps πŸ™‚

  14. August 6, 2015 at 7:01am

    YUM!! will be making these tonight!

  15. Lily Stone
    August 31, 2015 at 8:33am

    Hi! These were WONDERFUL! I was a little short on tigernut flour, so I used 110g tigernut flour and 90 g arrowroot. I also used about 1/2 bacon fat and 1/2 palm shortening in place of lard and omitted the salt. I served them to friends who didn’t know I’d used carob, and they liked them, too! They aren’t a replacement for gooey, fudgy chocolate brownies, but they are a nice cake-y treat and could definitely be modified with different spices to get more of a coffee cake flavor. Thank you so much for developing this recipe– I’m sharing it around πŸ™‚

    • August 31, 2015 at 8:42am

      Hooray! I’m so glad you and your friends enjoyed them. Yes, definitely more of a cake-like brownie, but fits the bill for a treat-worthy occasion. πŸ™‚

  16. Emma Brown
    September 7, 2015 at 9:00am

    Hey!

    Ive just discovered tigernuts as I am following an aip diet! However I am also on low fodmaps and I know carob is high in fodmaps-could you recommend another alternative flavoring? Or do you think it would work if i put more cinnamon in? I cant wait to make them!

    Many Thanks πŸ™‚

    • September 7, 2015 at 9:58am

      Ooh, that’s a great question, Emma! You could definitely try to make a “blonde” AIP brownie version without the carob, though the dry mixture will likely be lacking some. I think in this case you’d need to try it and see {I’m all for experimenting in the kitchen}. Let me know if it works out! πŸ™‚

  17. petal
    December 1, 2015 at 11:42am

    Hi Erin,
    I have a slightly strange question about this recipe. I’m keen to try it as I’ve had good results with tigernut and arrowroot flour combinations before, but I’ve yet to make anything at all involving carob that I actually wanted to eat. So I guess my question is, does it taste quite strongly of carob, or is more subtle kind of in the background?
    Thanks!

    • December 1, 2015 at 1:02pm

      I recently learned that there’s a big difference in flavor with raw carob vs. toasted carob. And I’m thinking that might be why it took me a while to like carob. πŸ˜‰ Toasted carob {darker in color} is said to be a closer nod to chocolate than raw. And I think I’ve only used raw… once I run out of what carob I have now, I’ll be testing this theory and buying toasted. If you’ve tried both raw and toasted and simply don’t like carob, you could try making these “blondie” style, without the carob. But I’ve not tried that so I can’t speak to how they’d turn out. Maybe fold in some dried fruit for another layer of flavor. πŸ™‚

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