What do Alton Brown and Tigernuts have in common? Absolutely nothing! But I bought a new flour I wanted to try, there was an avocado getting ready to turn and I had the strong desire to make a healthy version of Alton’s Cocoa Brownies.
So, what the heck are tigernuts? Tigernuts aren’t actually nuts at all! They are fibrous little root vegetables (tubers) that are gluten free, grain free, vegan, paleo and all around über healthy for you. A great prebiotic fiber, Tigernuts act as fuel for your probiotic bacteria (that’s a good thing)…
I wanted to try this new flour in my favorite dessert, brownies! Of course, Alton’s brownie recipes is loaded with sugar, butter and all the unhealthy ingredients I’m not such a fan of, so my inspiration came from all of the cacao his recipe calls for. So here is my healthy twist on Cacao Brownies (ala Alton Brown).
- 1 avocado
- 1 very ripe plantain
- 1Tb vanilla extract
- 1/4c applesauce
- 1/4c maple syrup
- 1/4c arrowroot starch (or non-GMO corn starch)
- 2t baking powder
- 1t baking soda
- 1/4c Tigernut flour (let me know if you try any other flours! most should work)
- 3/4c cacao powder
- 1/2c carob powder (or more cacao powder)
Preheat your oven to 300°F and line an 8×8 baking pan with parchment paper. Using a blender, puree your plantain and liquid ingredients. In a separate mixing bowl, “cream” your avocado. I used my Kitchenaid mixer, but you’re strong, and you can totally do this all by hand, too.
Now add your puree to the avocado and give it a good mix. Stir in your arrowroot starch, baking powder and baking soda and get that all combined. Then 1/4 cup at a time, begin to add in your tigernut flour followed by the cacao powder).
Once the batter is all mixed, pour it into your prepared baking pan and place in the oven for 45min.
I know this will be a test of your patience, but after you remove the brownies from the oven, let them cool before slicing in. Fun side note, I stored these uncovered in the fridge overnight and they were even more delicious the next day!