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Bacon “Nutella” Brownies {Paleo/Vegan}

June 16, 2015 by predominantlypaleo 7 Comments

 

Welp, it’s still hotter than Hades here without A/C but I love y’all THIIIIIIIIIS much that I decided to make you a treat. It surely won’t make my house cool down but if it brings a few smiles then what the hey!?

I asked y’all if you wanted crepes or brownies and although I was tempted to make both, it’s just too dang  hot so I had to pick one and it was brownies. Now before you crepe fans tell me that it’s cooler to use the stovetop to make crepes than it is to use the oven to make brownies, I’ll have you know I made these in the toaster oven. I am that desperate. Oh yes I am.

Well anyway the brownies got made, the nutella got spread, and the bacon got sprinkled. And lemmetellyouwhat, it was worth the schvitzing because these are freakin’ awesome. And by freakin’ awesome I mean they just became their own food group. Relax y’all, that was a joke. I still be eatin’ my veggies.

What? You want me to cut to the chase. Ok fine, below you will find the recipe. I’ve included a vegan option and you can make them both nut free if you omit the “Nutella”  and just make the brownie base. Heck, you can even sprinkle some chocolate chips if you are feeling rowdy! PS both of these versions use Tigernut flour and I did not develop a sub for this flour.

Ingredients:

  •  1 recipe of my Naturally “Not-tella” 
  • 8 ounces cooked crispy pasture raised bacon, chopped (omit for Vegan option)

For Vegan/Egg Free Brownie option:

  • 2 cups Tigernut flour
  • 1/4 cup coconut oil or ghee, melted
  • 1 teaspoon 100% vanilla extract
  • 1 cup maple sugar or coconut sugar
  • 2 tablespoons flax seeds, ground
  • 1/4 cup cocoa powder + 2 tablespoons
  • 1/4 cup unsweetened apple sauce
  • 1/2 teaspoon sea salt

For Paleo Brownie option:

  • 2 cups Tigernut flour
  • 1/4 cup organic cocoa powder + 2 tablespoons
  • 1/4 cup coconut oil or ghee, melted
  • 1 teaspoon 100% vanilla extract
  • 1 cup maple sugar or coconut sugar
  • 1 pastured egg
  • 1/4 cup unsweetened apple sauce
  • 1/2 teaspoon sea salt
  1. Preheat your oven to 350
  2. Combine all brownie ingredients for either the vegan or paleo brownies in a bowl and mash with a fork until well combined. The brownie mixture will be thick and slightly wet, like potting soil but will not be runny like cake batter
  3. Spoon the brownie mixture into a small greased casserole dish, mine was 8×6
  4. Press the mixture down either with the back of a spoon or with your hands until it is distributed evenly and “packed” down slightly
  5. Spoon the “Not-tella” onto the brownies and spread until it evenly covers the pan of brownies
  6. Bake for 20-25 minutes or until cooked through
  7. Carefully remove the brownies from the oven, sprinkle the crispy chopped bacon and refrigerate for 30 minutes
  8. Remove from fridge and slice evenly
  9. Note: If you are using the egg free recipe, please note they are slightly crumbly. Refrigeration helps them set. You can alternatively play around with a chia egg though I have not tried it yet as I prefer flax seed
  10. Note: To make these nut free simply omit the “Not-tella” and bake without a topping

 

Bacon Nutella Brownies

Bacon Nutella BrowniesBacon Nutella Brownies

 

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Filed Under: baked goods, dairy free, egg free, gluten free, grain free, nut free, paleo, treats, Uncategorized, vegan

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Comments

  1. Tasha says

    July 9, 2015 at 3:34 pm

    HI Jennifer! The brownies look awesome! Can you please describe the texture of the vegan version? I’ve been playing around with tigernut flour and I can’t figure out why sometimes my end product has a chewy/grittiness to it and other times, there’s only a little bit of grittiness. I’ve been using tigernut in combination with other flours, such as arrowroot. Is your vegan version a bit gritty too? Thanks!

    Reply
    • predominantlypaleo says

      July 9, 2015 at 11:43 pm

      Tigernut can be a bit gritty at times yes. I don’t find these extremely gritty but you could add in some tapioca/arrowroot if you’d prefer the texture that way.

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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