Description
An easy-to-make treat that is lectin-free, dairy-free, egg-free and if you are ok with a small amount of chocolate, also low histamine.
Ingredients
- 1/2 cup chestnut flour
- 1/2 cup tigernut flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1 cup cooked, mashed potato
- 1/4 cup coconut oil, melted but not hot
- 1/4 cup pecan butter
- 1/4 cup extra virgin olive oil
- 1 teaspoon fresh chopped rosemary
- pinch of all-spice
- pinch of sea salt
- a handful of chopped dark chocolate, for sprinkling on top
Instructions
- Preheat the oven to 350F. Prepare a baking dish (I used a 7sq inch one) by lining it with parchment paper.
- In a bowl mix the flour, cream of tartar and baking soda.
- In the food processor, mix the sweet potato, coconut oil, pecan butter, olive oil, rosemary, all-spice, sea salt.
- Once the content of the food processor is creamy, add the dry mix and process until all mixed and becomes a sticky, stiff batter. Spoon all the batter in the baking dish and level. Sprinkle the chopped chocolate on top.
- Bake for about 20-25 minutes, until the top, is dark brown and the batter settles (no longer soft to touch).
- Take out and let cool before cutting in small squares. Refrigerate before eating. Can also be frozen.