Paleo Pumpkin Chocolate Chip Brownies
Fall time is here and that means it's ALL things pumpkin! Baking is one of my stress relievers and I love to explore new ways to create some of my favorite treats without sugar, gluten, dairy, eggs, and other processed items.
After healing from Candida and needing to be very careful of my ingredient intake, I had to get very creative with my meals. I was eating the same thing all the time because there were so many things I couldn't have so I got bored pretty easily. Therefore, I started to play with different ingredients that I have never heard of like Tigernut flour. This flour is gluten-free and comes from a tuber (root vegetable). It has a sweet taste to it and absorbs moisture similar to coconut and oat flour. It is one of my favorite flour alternatives and AIP approved!
I typically buy mine off Amazon but you can also get it at Sprouts, Natural Grocers, or Whole Foods. It is a bit more pricey so I try and buy 2lb at a time to get the most for my money and it just lasts longer. I'm still waiting for Costco to start selling it so I can buy it ALL! Let me know what you think when you make them!
Ingredients:
- 1 3/4 cups tigernut flour
- 1 tsp baking powder
- 1/4 cup ground flaxseed
- 1/4 cup chocolate collagen powder
- 1/2 cup canned pumpkin
- 1/2 cup water or milk
- 1/4 cup almond butter
- 1/3 cup chocolate chips (I use 100%)
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- Optional: 2-4 tbsp honey or maple syrup
Directions:
Preheat the oven to 350 degrees.
Add all the wet ingredients into a bowl: water or milk, canned pumpkin, and almond butter.
In a separate bowl, combine all of the dry ingredients: flour, baking powder, flaxseed, collagen, and spices.
Then, add the wet ingredients into the dry bowl until everything is combined well.
Fold in the chocolate chips.
Scoop the batter into an 8x8 pan lined with parchment paper.
Bake for 30-35 minutes.
Remove from the oven and cool in the pan to room temperature.
