Apple Carob Brownies (High Fiber, GF, AIP, Paleo, Vegan, VAD)

Apple Carob Brownies (High Fiber, GF, AIP, Paleo, Vegan, VAD)

Apple Carob Brownies are a great source of fiber, taste like a delicious, dense, moist, tender piece of cake or brownie, and we love them with breakfast, for snacks and anytime of day. Great to have around and can even be used to promote regularity and avoid constipation gently ("brownies for constipation"!).

Course Afternoon tea, Bread, Breakfast, Dessert, Side Dish, Snack

Cuisine American

Keyword aip, apple, brownies, carob, constipation, gluten-free, high fiber, paleo

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 215kcal

Author Megan

Cost $5

Equipment

baking dish or small pan for brownies, similar to 8x8", or a bit smaller for thicker brownies
parchment paper optional, for lining your baking dish
mixing bowl
electric handheld mixer or similar; also okay to mix by hand
oven

Ingredients

1 cup apple peeled and grated to measure, 5.3 ounces or 150 grams grated apple
1 cup oat flour OR for Paleo, AIP: 1 cup tiger nut flour
(For oat flour, I grind my own in my coffee grinder, until fine, from rolled oats.)
3/4 cup coconut sugar
2/3 cup carob powder roasted
1/3 cup coconut oil melted and cooled (For VAD, use butter.)
1/3 cup milk of choice, I like to use oat milk for GF and coconut milk for Paleo/AIP.
6 Tablespoons water
¼ cup chickpea flour , organic and sprouted, if possible or another favorite GF flour like buckwheat OR for Paleo, AIP: green banana flour (if you prefer, I think it will work to sub this for more tiger nut flour)
2 Tablespoons ground flax seeds for GF and Vegan versions OR for AIP and VAD: use gelatin
3/4 teaspoon baking soda sifted
1/2 teaspoon sea salt

Instructions

Preheat oven to 325°F. Line baking pan with small amount of grease and parchment paper. Set aside.
In large mixing bowl, combine these dry ingredients:
For GF and VAD version -- oat flour, chickpea flour (or other preferred GF flour, such as sorghum or buckwheat), coconut sugar, carob, baking soda and sea salt.
For AIP, Paleo version -- tiger nut flour, green banana flour, coconut sugar, carob, baking soda and sea salt.
In Pyrex measuring cup or small mixing bowl, combine wet ingredients (with flax/gelatin) in this order: milk, water, then sprinkle in flax/gelatin, and stir with a fork. Then stir in grated apple and melted fat.
Add wet ingredients to dry ingredients. Use handheld electric mixer to combine, first on low speed and then up to medium speed, until combined well, without over-mixing, about 45 to 60 seconds. (The oat flour version looks like the photo below. See the Notes section [under the recipe] for the remaining Paleo AIP process photos.)
Scrape batter into prepared pan, and smooth out the top surface a bit, but it won't be totally smooth. (For Paleo, AIP version, the batter is a lot thicker. So, wet your fingers lightly with water, and pat the dough into place until spread out and flat. See process photo in Notes section below.)
Bake in preheated oven 35 minutes, until puffed, pulling away from the sides of the pan slightly and cracked around the outer two inches, but less cracked in the center.
Cool fully before cutting into squares.

Notes

Here's how the Paleo AIP version of the recipe looks:

Process photos, Paleo AIP batter:

This brownie batter is thick, so you'll wet your fingers lightly, repeatedly, to pat it into place in the baking dish before baking.

thick paleo aip brownie batter patted into baking dish

Nutrition