|Tiger Nut Brownies Grain Free|
Today I decided to take a break from Quilting and do some baking. I've been grain free for a few months so I made these brownies for a group of friends some of whom are grain free. I was asked for the recipe! 😳 Recipe? To explain my confusion, in the tradition of my family we very rarely take measurements in our made up scratch recipes. I remember my grandma throwing in this and that and when I asked her for the recipe, she had no idea so she said just watch and I did. Last time I made these brownies, I took no measurements. So since I expected it would be unlikely that the curious would come over and just watch, I made them again and this time I did measure so guess what?...they will come out the same every time. That's a good thing I suppose. 😏 These brownies are moist and chocolaty and just great and the recipe is ready to share.
Tiger Nut Chocolate Brownies©
Oven Temp: 350 F
serves: 32 brownies give or take
¾ C Tiger Nut Flour
¼ C organic non alkaline cocoa powder.
1 T arrowroot starch
½ t baking soda
½ t cream of tartar
2 t apple cider vinegar
1 t vanilla extract
½ teaspoon finely ground sea salt
½ C organic raw sugar
3 T Kerry Gold Butter at room temperature + 3 T walnut oil
3 Jumbo eggs
½ c semisweet mini chocolate chips
(I used Enjoy Life Semi Sweet mini chips - Amazon)
½ C walnuts chopped.
¼ C raw pumpkin seed
¼ C raisins
¼ C pitted chopped dates soaked in just enough purified water for a few hours or in microwave for 30-45 seconds: drain.
Reserve liquid. Makes a nice addition to green tea.
Grease (Kerry Gold or Almond Oil) a brownie pan (I used a pan with a bottom measurement of 8.5” x 10.5” ). Line bottom with parchment paper. Heat the oven to 350 F.
Pulse the walnut, raw pumpkin seeds, raisins, and dates till well chopped and mixed. I used a small food processor.
Mix the tiger nut flour, cocoa powder, arrowroot starch, baking soda, cream of tartar, sugar, and sea salt, into a small bowl and whisk them together until thoroughly combined.
Whisk together butter, walnut oil, and sugar in large bowl. Add eggs, vanilla, and vinegar.
Beat in dry ingredients 1/3 at a time.
Stir in pulsed ingredients and chocolate chips
Pour the batter into a prepared brownie pan and bake for 15-20 minutes (varies more or less I used convect bake for 17 minutes). The amount of time in oven depends on your oven, whether you use convect bake or just bake, and the size of your pan. Watch. When the center looks done, take out and test.
Test for doneness with toothpick in center. If comes out clean it’s done. Don’t let it get too done or brownies will be dry. Cool for ½ hour or more. With parchment paper bottom, lift out onto board or plate and cut into small pieces (very rich). If you have left overs. can be stored in freezer and they are very good freezer cold. I like them better frozen.