November 12, 2015

Cassava Brownies (Paleo with AIP Modifications)

I bring you these Cassava Brownies in the name of celebration. The merriment of the holiday season is just around the corner, and these brownies will make the perfect sweet treat for your near and dear over Thanksgiving, Christmas, and New Year’s.

But celebration isn’t always packaged up in the predictable whizbang fashion of the holidays. This week, for example, I’m feeling especially celebratory in a totally atypical way because on Monday I received an all-clear from the C diff infection! WaaaaFREAKINGhoo, my friends! What a struggle these last several months have been. In many ways, battling C diff was harder than all my years of combatting Crohn’s. More on that another day and in another post . . .

In the meantime, we must celebrate. These perfectly cakey, a little bit fudgey, and oh-so chocolatey brownies will enhance any celebratory occasion because such occasions invariably call for a treat.

And good news for you AIPers. I’ve got some modifications so that you too can enjoy a little somethin’ somethin’ special. The result is an equally tasty “brownie”; however, without the egg, these bad boys don’t rise quite as much and may feel a bit dense to some palates. Alas. Here are the AIP mods:

Use carob instead of cocoa.
Add 1 tbsp of Great Lakes gelatin (orange canister) to the dry ingredients in Step 2.
Omit the egg in Step 4, adding, instead, 3 tbsp of filtered water.
Omit the chocolate chips.

There you have it. Big or small, consequential or inconsequential, AIP or paleo – celebrate it all. Happy nomming, fine peeps!

4.5 from 2 reviews

Cassava Brownies (Paleo with AIP Modifications)

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Martine Partridge

Recipe type: Dessert / Treats

Serves: 12 brownies

Ingredients

½ c. cassava flour
¼ tsp. baking soda
¼ tsp. sea salt
¼ c. palm shortening, melted
⅓ c. cocoa or carob powder
½ c. honey
⅓ c. pumpkin purée
2 tsp. vanilla
¼ tsp. apple cider vinegar
1 egg
2 tablespoons Enjoy Life Chocolate Chips

Instructions

Preheat oven to 350 degrees. Lightly grease an 8x8 baking pan.
In a small bowl mix the cassava flour, soda, and salt.
In a medium bowl combine the melted shortening and cocoa, stirring until dissolved and smooth.
Add the honey, pumpkin purée, vanilla, apple cider vinegar, and egg. Beat with electric mixer or stir by hand until well combined.
Add the dry ingredients to the wet and combine until flour is not visible. Do not over mix. Fold in chocolate chips.
Spread the brownie batter in a prepared pan and bake for 20 minutes. Remove and allow to cool completely. Cut into 12 pieces.