Yes, I’m still working on more tigernut recipes and it is so much fun! My latest idea was to try some kind of cake. Turns out it is the perfect brownie recipe.
When I say perfect, I mean it has that super delicious, fudgy texture that only a brownie slice seems to have. At the same time it is perfectly moist, soft and slightly crumbly. And all that without any nuts or added oil/fat. I just couldn’t believe it! 🙂
As always, this recipe for tigernut brownie slices is vegan and gluten-free. And this time it is also without refined sugar. Instead it is sweetened with fruit, yum 🙂
I have used chocolate drops from Trade Aid New Zealand. While I was lucky enough to trial a 70% version, you can now get them with 55% cocoa mass. 55% cocoa mass means more sugar though. While I usually steer clear from chocolate, I still have the occasional portion. But then it has to be organic, fair-trade and with much more cocoa than sugar 🙂
While I used chocolate drops in this recipe, it also works without them. But I found it is much better with the extra chocolate 🙂
Tigernut flour (and no, tigernuts are not a nut but a small tuber which makes them very allergy-friendly) can have a bit of a gritty texture. I found that it made a huge difference to soak the flour prior to baking.
For a 20cm x 20cm tray you’ll need:
1 cup (105g) tigernut flour
1 cup (140g) dates, pitted and diced
1 1/2 cups (375ml) water
1/2 cup + 2 tablespoon (60g) FAIR-TRADE cocoa powder
1 tablespoon psyllium fiber husk
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1-2 pinches salt (optional)
1/3 cup (approx. 70g) chocolate drops if desired
1. Soak tigernut flour, dates and water for at least a few hours prior to blending and baking (I soak them overnight).
2. Preheat oven to 200°C (top-/bottom heat). Sift cocoa into a bowl, add psyllium fiber husk, baking powder, baking soda and salt. Mix well.
3. Blend tigernut flour, dates and water until smooth. If it gets warm while blending, let cool down a little.
4. Add mixture to bowl with dry ingredients, add half the chocolate drops and stir just long enough to combine.
5. Line baking tray with baking paper and spread dough evenly. Drop remaining chocolate drops on top.
6. Place in oven and bake covered with a sheet of baking paper or aluminum foil (which can be reused several times) for 35 to 45 minutes. Test with a wooden skewer. If it comes out clean, the brownie slice is ready.