I don’t know about you but I am a brownie lover. I always choose chocolate over vanilla no matter what the circumstance is. My mom is a really good cook but she is an even better baker. She baked something for our lunches every week growing up. Old habits die hard right? Well I definitely don’t bake something every week because I know my gut can’t handle it but when I do bake I am always trying to recreate my childhood favourites. I’ve said it before and I will say it again…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.
I am really happy with how this recipe turned out. These brownies are not overly sweet and they are really fluffy and hold together so well! It’s sort of like eating a dark chocolate brownie. These are super easy to make and you can store them in the fridge or freeze them. I like to cut them into individual portions and freeze them so that I can pull one out when I want a quick AIP treat. If you have a sweet tooth then you will want to add more honey or even add a 1/4 cup of coconut palm sugar instead. I really have to watch my sugar intake so these are only slightly sweet as is. Adjust accordingly.
You will need tiger nut flour for this recipe. It is one of my favourite flours to bake with as it is very similar to almond flour (not AIP friendly).Tiger nuts are tubers and are actually not nuts although they remind me of a slightly tougher almond. If you haven’t tried tiger nuts yet you are seriously missing out! If you don’t tolerate coconut oil you can use palm shortening instead.
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!
XO Meagen Ashley