Recipe & Photo Credit: Erin Cox,

125 grams organic tigernut flour
75 grams arrowroot starch
40 grams carob powder
1 tsp baking soda
1 tsp organic cinnamon
1/2 tsp sea salt
130 grams pork lard + extra for greasing pan
1/3 cup maple syrup
2 medium organic zucchini (grated)
2 “gelatin eggs” {see below}
Supreme Peeled Togernuts Snack Pack (soaked overnight or boiled for 15 min.)
1 tsp vanilla

2 tablespoons grassfed gelatin
{Great Lakes red can}
2 tablespoons room-temp water
4 tablespoons boiling water


  1. Preheat oven to 350° F. Grease an 8×8″ glass baking pan with a little lard.
  2. Pulse tigernuts for a few minutes in the blender or a food processor just to break them up.
  3. Set aside and clean out the food processor.
  4. Sift the first six ingredients together. Place this dry mixture in a food processor fitted with a steel blade.
  5. In a small saucepan, melt the lard over medium heat with the maple syrup.
  6. GELATIN EGGS:Pour the room temp. water into a small bowl. Sprinkle the gelatin over the top and give it a swirl. Let it “bloom” a few minutes. Whisk in the boiling water until the gelatin is completely dissolved and the mixture is frothy.
  7. Pour the lard and maple syrup mixture in with the dry ingredients, along with the grated zucchini, gelatin eggs, and vanilla. Blend until combined, scraping down the sides occasionally. You shouldn’t see any zucchini at this point.
  8. Fold in the chopped tigernuts. Pour brownie batter into prepared pan and bake 45-55 minutes or until an inserted toothpick comes out clean. (Brownies without the chopped tigernuts may need longer to bake.)
  9. Let the brownies cool in the pan at least 15 minutes before cutting. Slice four across and four vertically, then use a metal spatula to remove them and allow to cool completely on a wire rack.