A few weeks ago I entered an Instagram contest that Paleo Paparazzi was having for TigerNut Flour from Organic Gemini. I entered it because I had wanted to try it and to my surprise…. I won!! I have never really won an Instagram giveaway before so I was really excited.
To be perfectly honest, I actually didn’t really know what Tigernuts were until I won the giveaway. I was super excited that they weren’t actually nuts but small root vegetables with high prebiotic properties. I had read that it was really good for egg-free baking so I wanted to try it. My sister can’t tolerate eggs and I know a lot of my followers can’t either. I REALLY struggle with egg-free baking and sometimes I think I am slightly cursed!
However, this tigernut flour really does make it easier and I look forward to creating more egg-free recipes with it. The first batch of brownies I made was not “fudgy” enough. I really wanted to make an egg-free rich, fudgy chocolate brownie for the website and after a few tries I finally got it! I use chia as the “egg” in this recipe. I know that flax is often used but I really prefer the way chia tastes a lot of times. I would definitely let these brownies cool if you have the patience. They have a tendency to crumble more while warm. I actually preferred eating them cold from the refrigerator!
- Preheat oven to 350 and grease an 8x8 or 8x10 baking dish.
- Mix the chia and milk in a bowl and set in the refrigerator and let soak for a minimum of ten minutes.
- Melt the chocolate with the coconut oil over a double boiler.
- Sift the cocoa powder, tigernut, arrowroot, baking soda and salt together and set aside.
- Remove the chocolate mixture from heat and place the mixture in a large bowl. Mix in the coconut sugar and vanilla in with a hand or stand mixer and then add the chia “egg” mixture and mix.
- Add the sifted ingredients and mix until combined. Add in chocolate chips if desired.
- Place the mixture in the baking dish. It will be thick and you may need to pack it down some.
- Bake for 15-18 minutes. Let cool and enjoy!
- Do not skip the step of sifting the flours. It is really important for lending a good texture.
- Also, let them cool completely if you can. They will crumble if cut while too warm. I actually prefer them cold from the refrigerator!