AIP Tigernut Swirl Brownies

• 1/2 cup coconut oil
• 1/3 cup organic honey 
• 3 tbsp carob powder
• 1 tsp vanilla
• 1 cup tiger nut flour
• 3 tbsp arrowroot starch
• pinch of Himalayan sea salt
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1 1/2  tbsp grass fed gelatin 
• 2 tbsp room temperature water
• 4 tbsp hot water
• 2 tbsp tigernut butter (I've used Roots and my own homemade)

Directions

1. Preheat oven to 350 degrees. 
2. Line an 8x8 inch metal baking dish with parchment paper. Glass does not always produce desired results.
3. Combine the coconut oil and honey and melt over low heat or in glass measuring cup over a pan of boiling water.
4. Add carob and vanilla and stir until combined. Cool until warm.
5. In a bowl mix the tigernut flour, arrowroot flour, salt, baking soda, and vinegar together. Add the cooled liquid ingredients into the dry ingredients bowl. Do not stir. 
6. Add the 2 tbsp of room temperature water to a measuring cup. Sprinkle the gelatin over top and allow to sit 2-3 minutes. Then add the hot water. Whisk vigorously until the gelatin egg is frothy. Pour into the brownie mixture immediately and stir to combine.
7. Transfer the batter, it will be very thick, to the lined baking dish and use a spatula or spoon or parchment paper to smooth evenly. Take tigernut butter and drop in small blobs onto the brownie. Use a knife to swirl the tigernut butter into the brownie.
8. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. 
9. Let cool completely and then cut into 12 squares.