Brownies are one of the most versatile and popular desserts known across the globe. Those on an Autoimmune Protocol diet should still be able to enjoy them while steering clear of eggs, sugar, and refined grains.
The AIP diet may seem restrictive yet that does not necessarily mean that brownies will be forbidden. Using a simple recipe, you can create some delicious chocolatey, fudgy brownies.
In this guide, we will look at how to create easy AIP brownies.
What You Will Need To Create Easy AIP Brownies
The base of these AIP brownies is canned pumpkin purée (see also our favorite paleo pumpkin recipes) which brings the body to the brownies with some sweetness. For a cooking fat, you can use coconut oil or red palm oil which is sustainably sourced.
This is still a baking recipe and the flour which is used is organic tiger nut flour. Finally, there needs to be sugar and the recipe calls for organic coconut sugar with carob powder for that chocolatey goodness.
A Step-By-Step Guide To AIP Brownies
In a large bowl, combine three-quarters a cup of pumpkin purée with a quarter-cup each of palm or coconut oil and coconut palm sugar.
Once combined, add in a quarter teaspoon of salt, a teaspoon of AIP baking powder, and a quarter cup and a tablespoon each of tiger nut flour and carob powder.
With more mixing, you should have a thick dark brown consistency for your batter and you can incorporate a quarter teaspoon of vanilla bean scrapings if you want to.
You may need a spatula to move the batter into a parchment paper-lined loaf pan then spread it out evenly.
In a preheated oven at 350°F (177°C), bake for around 30 to 35 minutes until the edges become firm and there is some visible cracking on top.
While the brownie is baking in the loaf tin, prepare the glaze ingredients by combining a quarter cup of coconut cream with two tablespoons of carob powder. You can also throw in a quarter teaspoon of vanilla bean scrapings here too.
Once the brownie has baked it can be removed from the tin and should still be warm while you apply the glaze.
Allow the glaze to cool then cut the brownie up into how many pieces you want
Helpful tip – If you want an extra fudgy consistency, store the brownie in the fridge. Over a few hours, the brownie should dense up.
That comes without using any actual chocolate yet these brownies come with a delicious fudgy glaze. It may be strange to imagine just how good these brownies are while remaining AIP and delicious.
Like many brownie recipes, you can tweak this one slightly for your own tastings. That may mean adding a bit more carob powder for a chocolatey taste or even using cacao powder or more coconut sugar for added sweetness.
The texture is all-important so you may prefer to use a mashed-up banana instead of pumpkin purée.
Be careful how long you leave these brownies in the refrigerator as they can harden a bit too much, requiring you to warm them up or leave them at room temperature.
Final Thoughts
Learning the AIP restrictions sometimes means finding out which flours work best for which recipes. Every single grain-free flour comes with its own character so you may prefer to use those with lower starch for easier digestion.
Tiger nut flour is used in this recipe as it is not too starchy or absorbent. The texture is also key and instead of eggs, the recipe uses pumpkin purée for that texture as it holds well during the baking.
There is also the rise to think about as brownies can be exceptionally dense. However, a baking agent is required for these AIP brownies as, without it, the brownies could be really difficult to sink your teeth into.
Baking soda or AIP baking powder will do the trick.
Frequently Asked Questions
Which Types Of Flour Can You Use Instead Of Nut Flour For AIP Brownies?
There are several different types of flour you can use to bake with that remain considered AIP. The first that you should try is coconut flour but add it in gradually to make sure that you achieve the right consistency and texture.
Cassava flour may work yet if it tastes too gummy, try sweet potato flour as a good alternative.
How Do AIG Brownies Gain That Texture?
Most of the texture of an AIG brownie comes from the pumpkin purée. However, if you cannot source any pumpkin purée then try a mashed banana instead.
Hi, my name is Jenna Lane and I have been following the paleo diet for almost three years.
I am a dietary specialist and help my clients find the right diets for them.
Unfortunately, I can only take on so many clients at a time. Though, thanks to the internet, I can upload my knowledge onto this website and help more people around the world!
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