In an earlier post, I shared a recipe for an AIP-compliant treat I call “Zookies”—Zucchini Brownies. In this one, I’ll introduce a recipe that I like even better! Why do I prefer the Banana Carob Brownies? Well, the ingredient list is a bit shorter, the texture is dense but crumbly (Zookies are a little more custard-like), and you can prepare the batter in a stand mixer (so clean up is a breeze).
Now, I do not claim to be a nutritionist or an AIP expert—I’m just a person who has learned a thing or two about the Autoimmune Protocol (AIP) as a matter of necessity. There are many excellent books, websites, and podcasts available for those who want or need to learn more.
It can be tough to follow the AIP, especially during the elimination phase with so many foods removed from your cooking repertoire (no eggs, no grains, no dairy, no sugar, no beans or legumes, no nightshades, no caffeine, no alcohol). Plus if you’re following the AIP, you’re probably already struggling with some difficult and frustrating health issues. That’s a lot.
But following the AIP isn’t just about cutting out certain foods; it’s equally focused on incorporating nutrient dense foods into your diet. In the spirit of that, I feel like I should be extolling the virtues of beef liver or cruciferous veggies. . . . But honestly, sometimes you just want to have a little treat. This one is easy to make, is AIP-compliant, and is so dang good! I’d come across other recipes that are similar, but they always seemed to include an ingredient or two I didn’t have on hand, like gelatin or tigernut flour. After a bit of experimentation, I refined the recipe below, which delivers delicious results every time.
Ingredients:
3 ripe bananas
1/2 cup unsweetened applesauce
1/4 cup oil (olive, avocado)
2/3 cup coconut flour
1/3 cup carob powder*
1/2 tsp baking soda
1/2 tsp cinnamon
*Carob powder is a good ingredient to explore while on the AIP. Carob is naturally sweet, is a good source of fiber and antioxidants, and is a terrific substitute for cocoa or cacao (which are off the table). Carob powder comes from the pods of the carob tree, which contain a pulp that can be dried, roasted, and ground. It makes these brownies deliciously chocolatey!
Here’s what you do:
1) Preheat oven to 350°. Lightly oil a 9×9″ baking dish.
2) Put all of the ingredients into the bowl of a stand mixer. Mix thoroughly.*
3) Spread batter into baking dish (it will be thick) and bake for 25-30 minutes.
4) After the brownies have cooled, frost them if desired (recipe below) and then store them in the refrigerator.
*If my bananas are not at the ideal ripeness (ideal = speckled with brown spots), it’s helpful to mash them up a bit first and then add all of the other ingredients to the bowl. Mashing the bananas and then mixing in the other ingredients by hand would also work if you do not have a stand mixer. That should be a decent arm workout, too.
Frosting
The frosting is really the thing that makes these brownies feel decadent. When you store them in the refrigerator, the frosting hardens into a fondant-like texture. Sinking your fork into them isn’t exactly like cracking into a creme brûlée, but it’s somewhere along that spectrum.
1 T coconut oil, melted
1/2 cup carob powder
3 to 5 T water
Melt the coconut oil, add the carob powder to the bowl, and then add water a few tablespoons at a time, mixing thoroughly and adding more water until the consistency is thick but spreadable. Smooth it over your cooled brownies and pop them in the fridge to be enjoyed a few hours later.
I hope you love them as much as I do!
Don't Fleece the Bees 