Peanut Flour Brownies (GF/DF/FODMAP Friendly/Paleo(ish))

Alright so “technically” peanuts aren’t paleo, but for those of us with FODMAP issues, paleo flours can be tricky. I myself cannot tolerate very much coconut or almond flour, so enter peanut flour! I’ve heard rumors that you can buy peanut flour at Trader Joe’s, although our local store doesn’t carry it. I ordered Anthony’s Peanuts Organic Peanut Flour, but you could also use PB2. However beware that PB2 does contain other ingredients like sugar! If you’re interested in trying out peanut flour just be aware that it is very absorbent so you may need to add a little extra liquid to get the texture you’re looking for when baking with it. I’ve also added some tapioca starch (3 to 1 ratio) to lighten up my brownies and a little bit of xanthan gum to get that chewy texture, haven’t tried omitting the xanthan gum but it may work just fine. These are “cakey” brownies, still working on a magic formula for a fudgy brownie, which I personally prefer.

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Peanut Flour Brownies
3/4 C Peanut Flour
1/4 C Tapioca Starch
1/2 C Cocoa
1/2 tsp Xanthan Gum
1 tsp Baking Soda
1/2 tsp Salt
1/3-1/2 Cup of Pure Maple Syrup (depending on how sweet you’d like them)
1 Egg
1 Egg White
1/4 C of Melted Butter
1/2 C Water
1 tsp Vanilla
1/3 Cup of Chocolate Chips (I use Enjoy Life Semi-Sweet Mini Chips)

Combine all dry ingredients in a bowl and set aside. Combine all wet ingredients. Slowly mix dry ingredients into wet ingredients. Last fold in chocolate chips. Bake in an 8×8 or 9×9 pan at 350 degrees for 20-25 minutes. Yields 12 brownies

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