Tigernut Brownie Slice (Vegan, Gluten-free, Grain-free, Nut-free)
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.
20cm x 20cm tray
- 105 g tigernut flour
- 140 g dates pitted and diced
- 375 ml water
- 60 g FAIR-TRADE cocoa powder
- 1 tablespoon psyllium fiber husk
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-2 pinches salt optional
- 70 g chocolate drops if desired
Soak tigernut flour, dates and water for at least a few hours prior to blending and baking (I soak them overnight).
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.
Blend tigernut flour, dates and water until smooth. If it gets warm while blending, let cool down a little.
Add mixture to bowl with dry ingredients, add half the chocolate drops and stir just long enough to combine.
Line baking tray with baking paper and spread dough evenly. Drop remaining chocolate drops on top.
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.