AIP & Paleo Fudgy Brownies

November 1st, 2016

autoimmune-protocol-molasses-brownies
There are a lot of people who can’t tolerate chocolate! For this reason, I began to recreate its dark, rich notes using fruits and spices in many recipes. Molasses is an iron- and potassium-rich addition that make these brownies fudgey and taste like cocoa, without the caffeine or other properties that irritate sensitive people. Tigernut flour is used as a fiber-rich, grain-free base, and grass-fed gelatin is used as a gut-healing binder, in place of eggs.

AIP & Paleo Fudgy Brownies

AIP & Paleo Fudgy Brownies

Servings

16 pieces

Ingredients

  • 2 cups tigernut flour We like Organic Gemini brand, sifted
  • 6 tbsp tapioca starch
  • 6 tbsp unsulphured molasses
  • 2 tbsp grass-fed gelatin powder
  • 2 scoops The Myers Way® Paleo Protein Powder Or chocolate to make it extra rich
  • 1 tsp salt
  • 1/2 cup coconut oil melted or soft
  • 1 cup pumpkin puree canned or homemade
  • 2 tsp powdered stevia or more to taste omit if using flavored protein powder

Servings: pieces

Units:

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine the Tigernut flour, gelatin, protein powder, tapioca starch, stevia, and salt in a medium bowl.
  3. Add the coconut oil, molasses, and pumpkin puree to the same bowl and mix all ingredients until well combined.
  4. Scoop 3 tablespoon portions of dough into about 10 ungreased silicone cupcake/muffin baking cups (Note: you cannot use paper cupcake liners or the dough will stick. You must use silicone).
  5. Bake for approximately 20 minutes or until cooked through (the center will remain fudge-like but will be set). Allow to cool completely before serving.

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