salted dark chocolate TIGERNUT brownies

these brownies are dense, dark, and fudgy-just how I like them! 

tigernuts, despite their name, aren’t nuts at all; rather, they’re a small root vegetable. they accounted for as much as 80% of the diet of paleolithic peoples in Africa and the Mediterranean. their flavor is mildly sweet, similar to chestnuts, which makes them such a good partner for dark chocolate.  tigernuts are also particularly rich in resistant starch, a fiber, that acts as a prebiotic – nurturing the growth and proliferation of beneficial bacteria in the gut.
you can find tigernut flour online many places-Amazon is always my go-to. I've also seen it at sprouts market recently!

ingredients:

½ cup tigernut flour
1 tablespoon cacao powder 
1 tablespoon coconut flour
1 teaspoon vanilla bean powder
1 teaspoon finely ground sea salt

1/2 t baking soda

6 tablespoons ghee
½ cup coconut palm sugar
6 ounces cacao paste, chopped
3 eggs

-grease a 9-inch by 9-inch brownie pan, and heat the oven to 350 F.

-dump the tigernut flour, cacao powder, coconut flour, vanilla bean powder, baking soda and sea salt into a small bowl and whisk them together until thoroughly combined. set aside while you prepare the other ingredients.
-in a double broiler, melt the butter and sugar together. when the butter melts, whisk it into the sugar until it forms a smooth and uniform paste, then stir in the cacao paste. continue stirring the chocolate into the butter and sugar until it melts.
-immediately remove from the heat and beat in the eggs. the batter will stiffen slightly when the eggs are fully incorporated, then beat in the dry ingredients until they're thoroughly combined. pour the batter into prepared brownie pan and bake for 20 minutes, cool completely, and then slice and serve.

note: i served this with my homemade nut yogurt that i froze to turn into ice cream/frozen yogurt-yum! serve with your healthy ice cream of choice.