Carob Brownies (Reflux Friendly!)

Allergens: nuts

Ingredients

• 3/4 cup almond flour (can use gf flour if nut allergy)
• 1/4 cup tigernut flour (tigernuts are not actually a nut!)
• 1/4 cup carob powder
• 1/2 cup carob chips 
• 1/2 cup unsweetened applesauce (for moisture)
• 1/4 cup honey or maple syrup (adjust for desired sweetness)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon unflavored gelatin powder
• 2 tablespoons warm water

Directions

1. 1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
   2. In a large mixing bowl, combine the almond flour, tigernut flour, carob powder, gelatin, baking soda, and salt, mixing well to remove any lumps.
   3. In another bowl, whisk together the applesauce or pumpkin, honey (or maple syrup), melted coconut oil, water, and vanilla extract. Once mixed, add the dissolved gelatin and stir to combine.
   4. Pour the wet mixture into the dry ingredients, mixing until a thick, smooth batter forms.
   5. Spread the batter evenly into the prepared baking dish.
   6. Bake for 20-25 minutes, or until the brownies are set and a toothpick inserted in the center comes out mostly clean. (A little stickiness is okay for a fudgy texture.)
   7. Allow the brownies to cool in the pan before slicing.