Grain-Free Peppermint Brownies

This time last year I shared a recipe for Triple Chocolate Peppermint Brownies and since they were a big hit, I wanted to challenge myself to see if I could recreate them to be closer to my current “diet.” I was going to try and make them AIP compliant, but since Willow isn’t the biggest fan of carob, I thought I better stick to good old cacao.

So what adjustments did I make?

Instead of gluten-free all purpose flour, I used cassava flour.

I used coconut butter in place of raw tahini (oh, how I miss tahini!).

Instead of aquafaba, I subbed in pumpkin puree.

My first trial was too heavy on the cassava flour which not only left you with a somewhat overpowering taste in your mouth, but they were also on the dry side. Second trial got a little closer, but not up to my perfectionist standards 😉 Third time’s a charm and I knew that I finally nailed it when Willow took a bite and already asked for a second one…and said, “Mom, can we make these for Christmas?”

YAY! On that note, when we asked Willow what she wanted us to make for dinner on Christmas Eve, she replied: “Cookies.” I swear she does eat more than baked goods!

These brownies are NOT for the faint of heart as they’re super….

RICH

CHOCOLATEY

SWEET

CHEWY

FUDGY

Grain-Free Peppermint Brownies

GRAIN-FREE PEPPERMINT BROWNIES

{gluten-free, soy-free, nut-free, seed-free, oil-free, vegan}

Makes 8 large brownies or 16 smaller ones

WHAT YOU NEED:

  • 1/3 cup Otto’s Naturals Cassava Flour
  • 1/4 cup cacao powder
  • 1/4 cup coconut sugar*
  • 1/4 teaspoon Himalayan salt
  • 1/2 cup coconut butter
  • 1/2 cup pumpkin puree*
  • 1 Tablespoon NuStevia Cocoa Mint Syrup*
  • 1 cup Enjoy Life mini chocolate chips, divided
  • 4 Tablespoons gum-free, unsweetened coconut milk*

*If you’d prefer to skip the stevia syrup, add an additional 1/4 cup coconut sugar and use 1/4-1/2 teaspoon of peppermint extract. You can use sweet potato puree instead of pumpkin (I recommend using white sweet potato) or you can do a combo of both. For the coconut milk I recommend either Trader Joe’s canned or Native Forest’s Organic Simple Coconut Milk.

HOW TO:

  1. Preheat oven to 350°F and lightly grease a 8×8 baking dish.
  2. Whisk together the flour, cacao, coconut sugar, and salt. Set aside.
  3. Using a double boiler, gently melt together the chocolate chips and coconut butter; stirring frequently. Once smooth, remove from the stove and add it to your dry ingredients…along with the pumpkin puree, coconut milk, and stevia syrup.
  4. Once everything is combined, fold in the remaining 1/2 cup mini chocolate chips.
  5. Transfer the mix to your baking dish and either using your fingers or a spatula, flatten it out into an even layer. This batter will be very thick due to the cassava flour and you’ll be tempted to add in more liquid, but please don’t!
  6. Bake for 20-25 minutes. Allow to cool for 20 minutes before cutting.
  7. Enjoy!

If you have leftovers, I recommend warming them slightly before eating to allow the chocolate + coconut butter to soften a bit!

Grain-Free Peppermint Brownies

Grain-Free Peppermint Brownies

Merry (almost) Christmas, my friends! Wishing all of you a wonderful holiday!

Thanks for stopping by!

Baked Cinnamon Mini Donuts {AIP, Vegan}

Just when I thought gluten-free baking had its tricky moments, I dove head first into the grain-free, nut-free baking world and it is 100 times harder than I thought! So many failed attempts with either gummy textures or mushy. Upon researching, I learned that AIP baked goods, more often than not, produce a different texture and unless grain-free is all you’ve ever known, it might also take some time to get used to. During my MANY trials, I also learned the importance of two things:

  1. DO NOT over mix the batter.
  2. Allow baked goods to cool completely before eating…this was VERY hard for me.

Have I scared you away? Haha! I promise these donuts are delicious and picky eater approved. I have written here that this recipe makes 12-14 donuts and I say this because Miss Willow will eat the batter by the spoonfuls! Each time I’ve made them, she helps herself to the bowl, leaving me to estimate how many it officially makes 😉



If you’re not on an autoimmune diet, I do have two other donut recipes on the blog and both use gluten-free (all purpose) flour and nuts. Check them out HERE and HERE.

Since I have made this recipe a gazillion times, I have added notes on variations, but I cannot attest to any other flours (coconut, banana, sweet potato, etc.).

Baked Cinnamon Mini Donuts {AIP, Vegan}

BAKED CINNAMON MINI DONUTS {AIP, Vegan}:

Makes 12-14 mini donuts

What you need:

  • 1 cup Otto’s Naturals Cassava Flour*
  • 1/4 cup coconut sugar
  • 1 Tablespoon Ceylon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 3/4 cup coconut milk (gum-free)*
  • 1 teaspoon apple cider vinegar
  • 1/4 cup pumpkin puree*
  • 1/4 cup softened coconut butter*

For coating:

  • 2 Tablespoons coconut sugar (or maple sugar)
  • 1-2 teaspoons Ceylon cinnamon

*NOTES: I buy the cassava flour from Natural Grocers, but you can also find it on Amazon. I use Trader Joe’s canned organic coconut milk as it is free from any gums or strange additives. Instead of pumpkin puree, you can use unsweetened applesauce and they’re just as delicious! As for the coconut butter, I have also used half coconut butter + half coconut oil or all coconut oil…all three variations produce a very similar texture and flavor, so it comes down to preference or what you have on hand.

How to:

  1. Preheat oven to 350°F and grease your mini donut pan(s).
  2. Combine the coconut milk + ACV, set aside.
  3. In a large bowl, mix together the coconut sugar and coconut butter until well combined. I actually like to use my stand-up mixer for this to kind of cream it together until it resembles a sand-like consistency.
  4. Next add in the remaining wet ingredients (applesauce, milk + ACV) and mix until thoroughly combined.
  5. Then add in all of your dry ingredients and mix until just combined – be careful not to overmix. The batter will be VERY thick and you’ll be tempted to add in extra milk to thin it out, but resist that temptation!
  6. Pipe the batter into your donut pan – fill it almost up to the top (the batter will not rise like usual donuts) and using your fingers or a small spatula, flatten/smooth down the batter. If you don’t have a piping bag, grab a Ziploc bag, spoon the batter into it, seal it and snip off a corner.
  7. Bake for 15-18 minutes or until a toothpick comes out clean. Remove from oven and allow to set in the pan for another five minutes. While they’re setting, combine the mixture of cinnamon and coconut sugar in a Ziploc bag.
  8. Remove the donuts from the pan and shake them in the bag of cinnamon + coconut sugar. Allow them to set on a cooling rack until completely cool. Another option is to remove the donuts from the pan and allow them to cool, brush them with melted coconut oil and dunk them in a bowl of cinnamon + coconut sugar. OR dunk them in melted chocolate for a more decadent version (although, that last option isn’t AIP friendly)!
  9. Enjoy! I recommend pairing them with a hot mug of tea or apple cider.

***These donuts are best eaten the day they’re made – so make them and share!

Here is a very ugly, but real photo of what they look like when they first come out of the oven…they won’t look perfect, but coated in cinnamon + coconut sugar will make everything better!

Baked Cinnamon Mini Donuts {AIP, Vegan}
Baked Cinnamon Mini Donuts {AIP, Vegan}
Baked Cinnamon Mini Donuts {AIP, Vegan}
Thanks for stopping by!

❤️