Tiger nut pecan brownie
Tiger nut flour is my favourite gluten-free flour to use to make cakes, biscuits and pancakes. Tiger nuts are tubers, just like sweet potatoes, so they have nothing to do with nuts, or tigers for that matter. They are high in fibre, magnesium, potassium, vitamin E and monounsaturated fat, so including them in your diet can improve your gut and cardiovascular health.
Ingredients
- 100 grams tiger nut flour
- 70 grams butter or coconut oil (if diary-free or vegan)
- 50 grams dark chocolate (75% or more)
- 2 large eggs* (or 2 chia eggs if egg-free or vegan)
- 0.5 cup apple sauce/puree
- 2 Tbsp cacao powder
- 1-2 Tbsp honey or maple syrup
- 0.25 tsp baking soda
- a handful pecans (or nuts of choice)
- 1 tsp orange extract (optional)
- a pinch of salt
Instructions
- Mix the tiger nut flour, cacao powder, baking soda, pecans & salt together.
- Melt the chocolate with butter or coconut oil, and honey.
- Add eggs, apple sauce and orange extract to the melted chocolate & butter mixture, and stir to combine.
- Mix the dry and wet ingredients until well combined.
- Bake at 150 C (fan assisted) for 30min in a loaf tin. I use a silicone one.
- Enjoy once it's cooled down!
Notes
*To make 2 chia eggs, soak 2 Tbsp of chia seeds (ground or whole) in 6 Tbsp of warm water for 5-10min. Use in place of eggs once the mixture is thick and gel-like.