Recipe – Tigernut Brownies

Is there anything better than a great brownie? I’m calling it…. there isn’t! This paleo delight takes a mere 10 minutes to whip up but we can’t guarantee that it’ll last much longer than that! …



1 cup coconut sugar

1/2 cup ghee

3/4 cup cacao powder

1/4 tsp Himalayan sea salt

3 large eggs

1 tsp vanilla extract

1/2 cup tigernut flour

3 tbs tapioca flour

Handful of peeled whole tigernuts (optional)



Preheat the oven to 180oC and line an 8 × 8 inch baking pan with baking paper.

In a medium saucepan combine the coconut sugar, ghee, cacao powder and salt over low heat. Stir frequently until the ghee is melted and the mixture is hot to the touch. Remove the pan from the heat and cool for at least 15 minutes or until warm. The mixture will appear gritty.

Add the eggs one at a time, stirring thoroughly after each one. Stir in the vanilla. The batter should be glossy and smooth. Sift in the tigernut and tapioca flours and stir until all the flour mixture is incorporated.

Pour batter into the baking pan, if desired poke the whole peeled tigernuts into the batter, make sure that each tigernut is completely immersed in the batter to avoid burning.

Bake for about 30 minutes, or until a toothpick comes out with a few crumbs but not covered in batter. Cool and remove from the pan onto a cooling rack. Slice and enjoy!

Brownies may be stored in an airtight container in the refrigerator for 3 days.


This recipe was also featured on the Paleo Cafe’s webpage:


Love TFF xx

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