Tiger Nut Brownies

This post is sponsored by Tiger Nuts USA.

Tiger nut flour is the secret ingredient in these super fudgy nut-free paleo brownies!

Have you heard of tiger nuts? They're a new-to-me ingredient that I'm really excited to share with you. Here are three fun facts about tiger nuts:

1. They are not nuts! Tiger nuts are actually tubers, which means they're a great snack option for anyone, even people with nut allergies.

2. Tiger nuts are a truly paleo food--scientists believe that they formed a large part of the diet of hominims and other early humans. They've also been found in Egyptian tombs from over 6,000 years ago. (I found this info on Wikipedia.) 

3. Tiger nut flour makes delicious brownies!

Bonus fact: tiger nuts are widely cultivated in Spain, where they're used to make a special kind of horchata. Grab the recipe here!

The folks at Tiger Nuts USA sell peeled and unpeeled tiger nuts as well as tiger nut flour. I haven't used the unpeeled tiger nuts yet, but I'm planning to use them to make tiger nut milk. (That has to be the coolest name for a kind of dairy-free milk, right? Why drink almond milk when you could drink TIGER NUT MILK??)

The peeled tiger nuts are perfect for snacking. They're a little bit chewy with a hint of sweetness, and are great on their own or as part of paleo trail mix (I added raisins, chocolate chips, and almonds to mine). I carried my bag of peeled tiger nuts around with me for a couple of days so my friends and coworkers could try them, and they were a big hit! My mom especially liked them, and eventually I had to take the bag away from her.

As you may have guessed, the first thing I made with my bag of tiger nut flour was these brownies. I am so happy with how they turned out! They're chewy, fudgy, and delicious, full of bold chocolate flavor with a little added crunch from the cacao nibs. The brownies don't taste much like tiger nuts--they just taste like really good brownies! They're perfect when you need a nut-free dessert or want a paleo brownie that's a little lighter than those made with almond flour. Since this tiger nut flour is very finely ground, I'm guessing it will be great in a wide variety of grain-free baked goods. Next I plan to try to make some tiger nut bread!

Tiger Nut Brownies
Yield: One 8x8" pan (9 large or 16 small brownies)
Prep time: 10 minutes, plus 15 minutes cooling time
Bake time: 30 minutes

Ingredients:

1/2 cup ghee or butter (1 stick or 8 tablespoons)

1 cup plus 2 tablespoons granulated maple sugar

3/4 cup unsweetened cocoa

1/4 teaspoon sea salt

1 teaspoon vanilla extract

3 large eggs

1/2 cup tiger nut flour

3 tablespoons tapioca flour

3 tablespoons cacao nibs (optional)

Preheat the oven to 350 and line an 8x8-inch baking pan with parchment paper.

Combine the butter, maple sugar, cocoa, and salt in a medium saucepan over very low heat. Stir frequently until the butter is melted and the mixture is hot to the touch. Remove the pan from the heat and cool until warm, at least 15 minutes. The mixture will appear gritty.

Stir in the vanilla. Add the eggs one at a time, stirring thoroughly after each one. The batter should be glossy and smooth. Add the tiger nut and tapioca flours and stir vigorously again until no floury bits remain.

Transfer the batter to the prepared pan and sprinkle the cacao nibs on top. Bake for about 30 minutes, or until a toothpick comes out with a few crumbs but not covered in goo. Cool completely in the pan, then remove the parchment, slice, and serve. Store leftover brownies in the refrigerator for up to four days.

Disclosure: This post is sponsored by Tiger Nuts USA. Thanks for supporting the companies that help me keep A Calculated Whisk up and running!