The recipe started as a brownie. It 'kinda' turned into a cake. Therefore, its a brownie cake. Honestly, it doesn't even matter. This chocolatey goodness will convert even the biggest health skeptic. Just serve it and say nothing. That's what I do. AND every time people are blown away when I share the actual ingredients after it's been eaten.
This is my first time using tiger nut flour. I am so surprised at how easy it was to use. It's totally different then almond and coconut flour, both of which are the two major grain free flours that are readily available. Although both have their advantages, they also have their downsides as well. First, almond flour isn't school friendly and there is an increasing number of people who are allergic or sensitive to nuts. And coconut flour has totally odd ratios and requires A LOT of eggs for it to turn out well.
As I wrote in my last post about increasing my daughters fat intake as a means to feed her brain to promote concentration and focus, I am all about experimenting with baked goods that will satisfy as well as not complicate her blood sugar levels and feed ugly bacteria hanging around.
To report back, things have been going really well. In fact, I'm noticing shifts at home in patience, willingness to help and even focus when playing ringette. I haven't asked her teacher yet, it's too soon to tell and there's still a journey ahead of us. But what it points out to me, is that we are on the right track and the increase of healthy fats in her diet is proving to be successful.
Let me just add though, she is still six, feisty, strong-willed and determined. All things I wouldn't change. However, in the moment can be totally exhausting.
Recently, she told us that she didn't like being nagged to do things, like say, get dressed in the morning. So the question I have asked her is, "so when we ask you 15 times to get dressed and you don't and then when we ask you a 16th time to get dressed, we're nagging you?" Yup, that's exactly what we are doing.
Some things are just life with kids.
Back to tiger nut flour >>>
Here's a few things to know about this grain free flour that you seriously need to add to your pantry:
- It's nut free. It's actually a small root vegetable.
- It's a prebiotic, which simply means that it feed the healthy bacteria and not the bad.
- It doesn't mess with blood sugar levels.
- It's a source of healthy fats and is rich in vitamin E.
- It's a source of magnesium which is actually the "calming mineral." We ALL need more magnesium.
- It's a vegan source of protein.
Become a lean, mean, healthy food loving machine... simplified. Learn about food, connect and eat, always.
Not too shabby, hey? I love it and am now gonna have to figure out how to get it in large quantities. Just add that to my to-do list...
Like many of my baking recipes, I always recommend doubling the batch as it's way less work for you in the future. And we could all do with less work too!
Brownie Cake Ingredients:
- 2 farm fresh, pasture raised eggs
- 1/3 cup + 2 tbsp cup pure maple syrup
- 1/3 cup avocado oil
- 1/4 cup tahini
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 1/4 cup tiger nut flour
- 1/4 cup raw cacao
Chocolate Avocado Frosting:
- 1 ripe avocado
- 1/4 cup pure maple syrup
- 3 tbsp raw cacao
- 2 tbsp coconut oil
- 1/4 tsp sea salt
- Preheat oven to 350 and line a 8X8 baking dish with parchment paper.
- In a large bowl, whisk the eggs. Then add maple syrup, avocado oil and tahini. Whisk until well combined and smooth.
- Add baking powder, baking soda and sea salt and whisk again. Finally, add tiger nut flour and raw cacao. Whisk into a smooth batter.
- Pour into the baking dish and bake for 23-25 minutes.
- Let cool completely before adding frosting. Once cooled, add all the ingredients for frosting into a blender and blend until smooth. Add frosting to the top of the brownie cake... and DIG IN!