Brownies (AIP, Paleo)

Special occasions call for treats. And treats are a tricky business when several ingredients that typically go into the making of treats are verboten. But I’ve got you covered with this somethin’ somethin’ of a recipe!

Brownies: Don’t ya just love their perfectly chewy half-cake, half-cookie texture? So super nom-able. And these bad boys deliver a whole lot of deliciousness without the sugar and dairy and eggs and flour that go into your standard-fare brownies.

You can make wee little Brownie Parfaits like I did for the picture because these brownies get along swimmingly with coconut whip and raspberry sauce.

You can also make a totally swoon-worthy carob-chai variation (my personal fave) by adding 1/4 tsp of ginger, 1/8 of a tsp of cloves, and 1/8 tsp of cardamom (use this latter spice only if you’ve successfully reintroduced Stage 1 fruit-based spices on AIP). And if you’re okay with cocoa (a Stage 2 AIP reintroduction), then replace the 3 tbsp. of carob powder for cocoa powder along with 1 tbsp. of Enjoy Life mini chocolate chips.

So there you have it — the brownie done three ways: 1) carob, 2) carob-chai, and 3) chocolate. Now you get the fun of picking which to try first! Happiest of Heart Days to all of you.

4.8 from 6 reviews

Brownies (AIP, Paleo)

 

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Martine

Recipe type: Treats

Ingredients

• ⅓ c coconut flour
• ¼ c arrowroot flour
• 3 tbsps. carob powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ tsp cinnamon
• ½ c apple sauce
• ⅓ c coconut oil, melted
• ¼ c honey
• 1 tsp apple cider vinegar
• 1 tsp vanilla
• 1 tbsp. gelatin plus ¼ c water (for your gelatin egg)

Instructions

1. Preheat oven to 350 degrees. Lightly grease an 8x8 baking dish.
2. In a small bowl, sift together the coconut flour, arrowroot flour, carob powder, baking soda, salt, and cinnamon.
3. In a large bowl with an electric mixer, combine the apple sauce, oil, honey, apple cider vinegar, and vanilla.
4. In a small saucepan, sprinkle gelatin over the ¼ c water and allow to soften for 2-3 minutes. While the gelatin blooms, mix the dry ingredients with the wet.
5. Turn the heat to medium low to melt the gelatin. This should only take about 30 seconds to 1 minute. Whist vigorously until the gelatin egg is very frothy. Then add this to the brownie mixture. Stir to combine. (If adding mini chocolate chips, fold in at this point.)
6. Pour the mixture into your prepared baking pan and gently smooth and spread with the back of a wet spoon.
7. Bake for 25 minutes. Remove from the oven and allow to cool for 10 minutes before cutting.
8. This recipe easily makes 16 brownies.

3.2.2885