Oh, chocolate, how we love thee… (It’s okay if chocolate is not your thing – more for others to eat!) Dark chocolate is anti-inflammatory and contains a high amount of iron, manganese, copper, and magnesium.
Tigernut is not actually a nut but a root vegetable (confusing, I know) and is excellent for baking. It’s a prebiotic (a feast for the good bacteria in your tummy) and high in iron and potassium.
There are not many studies on maca plants, but it’s incredibly high in vitamin C and copper. The few studies conducted have proved maca’s use in increasing libido, as well as enhancing mood and energy.
Ashwagandha, aka Indian ginseng, is classified as an adaptogen and helps with stress management. There are many medicinal uses of this herb, including improving cognitive function – it’s something I always have on my makeshift apothecary!
Equipment you may find helpful
- 8×10” baking sheet
- parchment paper or silicone pad
- silicone spatula
Ingredients
¾ cup organic palm shortening*
1 tbsp water*
2 tbsps avocado or coconut oil*
⅛ cup granulated monk fruit sugar
⅔ cup maple syrup
1 tbsp vanilla extract
4 eggs
1 cup tigernut flour
1 cup cocoa powder
2 tbsps maca powder
1 tbsp ashwagandha powder
Directions
- Heat oven to 350 degrees. Line baking sheet with parchment paper or silicone pad.
- In a large bowl and using an electric mixer, combine shortening, water, oil, monk fruit sugar, maple syrup, and vanilla extract.
- Add eggs, and mix well.
- Add tigernut flour, cocoa, maca, and ashwagandha powder. Mix to combine. Using the spatula, scrape down the sides and mix one more time.
- Pour batter onto a baking sheet. Wet the silicone spatula with water (this prevents the batter from sticking to it) and smooth out the batter before putting it in the oven.
- Bake for 30 minutes. Allow to cool.
- To cut, use the back of a butter knife to loosen the sides of the brownie. Place a cutting board on top of the baking sheet, turn it upside down, and remove the sheet pan. Slice, and serve!
- *Optional – sprinkle or sift extra maca and/or ashwagandha powder on top of the brownies before serving. (Go light on the ashwagandha as it may be too bitter for some people.)
Notes
- *You can replace the first three ingredients with one 8 oz stick of butter.
- This recipe makes about 20 squares (depending on how big you want them to be!).
