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    Home » Dessert » AIP Mint Brownies

    AIP Mint Brownies

    March 15, 2022 By lovecheflaura Leave a Comment

    Jump to Recipe Print Recipe

    AIP Mint Brownies are the perfect treat for St. Patricks Day! If you are on a special diet for your autoimmune disease, that may include eliminating chocolate. I created a sweet treat that feels indulgent without cheating for all my chocolate lovers out there!

    Some links may be affiliate links. I may get paid if you buy something or take action after clicking one of these. If you do decide to buy, thank you! Your purchase allows me to continue sharing healthy and delicious recipes!

    AIP Mint Brownies with a bite taken out
    Jump to:
    • How does gut health play a role in rheumatoid arthritis symptoms?
    • What diet is best for rheumatoid arthritis?
    • What is the autoimmune protocol diet?
    • How to make this recipe
    • Equipment & ingredients you will need
    • What is carob powder?
    • Can I use collagen instead of gelatin?
    • How to store
    • AIP Mint Brownies

    How does gut health play a role in rheumatoid arthritis symptoms?

    With more research being conducted, there is a consensus in the scientific community that gut health plays a significant role in developing and managing rheumatoid arthritis.

    Two of the studied areas include gut microbiome health and diversity and intestinal permeability. Studies conclude with synovial fluid samples extracted from the joints of patients with rheumatoid arthritis, there are intestinal and gut-specific bacteria present in the joints suggesting a leaky gut.

    The intestines should have low permeability. If a leaky gut is present, large proteins and bacteria can bypass the gut lining and enter the bloodstream traveling to areas all over the body resulting in disease.

    What diet is best for rheumatoid arthritis?

    There is excellent scientific evidence to suggest that a healthy diet plays a role in reducing and potential elimination of rheumatoid arthritis symptoms by increasing the integrity of the gut lining.

    The idea behind an elimination diet is to eliminate foods that contribute to the disease symptoms and increase the integrity of the gut lining. When we consume foods that cause uncomfortable digestive issues such as constipation, diarrhea, bloating, flatulence, etc.. these are signs that food could be wreaking havoc within. It is best to eliminate them to allow the body the best chance to heal.

    An elimination diet is not meant to be adhered to for long periods. It is to be used to help each patient identify what foods do not agree with them. After removing them for some time, they can be reintroduced, and effects are observed.

    Scientists still argue what type of diet is best for RA patients, but there is anecdotal evidence to suggest the AIP diet is an effective elimination diet to help identify food triggers contributing to RA symptoms.

    What is the autoimmune protocol diet?

    The autoimmune protocol diet or autoimmune paleo diet, also known as AIP, is an elimination diet consisting of the elimination of all grains, legumes, eggs, dairy, nightshades such as tomatoes, eggplant, peppers, and potatoes along with chocolate, coffee, and all nuts and seeds for an extended period. After the elimination phase, foods are slowly and strategically reintroduced. The reintroduction phase allows a patient to identify foods that could be contributing to their autoimmune disease symptoms.

    The foods listed above contain phytic acid and lectins. Both of these are a plant's defense mechanisms. When consumed, it can cause unwanted digestive symptoms, so a person or animal does not consume them again, giving the plant the best chance to survive. Unfortunately, these foods have also been problematic for autoimmune patients. As noted above, eliminating these foods can allow the body to heal.

    I adhere to a paleo diet that is not as strict as an AIP diet. I still consume some nuts and seeds, quinoa or rice on occasion, along with a morning cup of coffee. My RA symptoms improved drastically once I started a strict paleo diet and continued to improve with eliminating eggs, all nightshades, and chocolate.

    One of my favorite websites for recipes, resources, discussion, and more on autoimmune diseases is Autoimmune Wellness. Mickey and Angi are both health coaches, nutrition therapists, and cookbook authors providing a wealth of knowledge on all issues of life with an autoimmune disease.

    Mint coconut filling for aip mint brownies

    How to make this recipe

    1. The first step to making AIP Mint Brownies is to make the brownie recipe. Please note the brownie recipe is not my original recipe but was rather adapted from Unbound Wellness. First, preheat the oven to 350 degrees and grease an 8x8 baking pan with coconut oil. Next, ombine the coconut flour, tapioca starch, carob powder, and baking soda in a medium sized bowl.
    2. Mix in the applesauce, softened coconut oil, and maple syrup (or honey) until combined.
    3. For the gelatin egg, sprinkle the powdered gelatin over the ¼ cup water and gently mix. Allow the 'egg' to thicken, about two minutes. Gently heat the gelatin until melted then whisk vigourously until slightly frothy. Fold into the brownie mixture.
    4. While the brownies are baking, the mint layer can be prepared. Gently heat the coconut butter. I like to do this by placing the glass jar of coconut butter in a very hot water bath and allow it to heat for 10-15 minutes. Once that's melted, add the coconut butter to a small bowl along with the unsweetend coconut flakes, maple syrup, mint extract, and vanilla extract. Mix to combine.
    5. Once the brownies have baked and are cooled, spread the mint layer over top into an even layer.
    6. Next, make the topping by combining the melted coconut oil, maple syrup and carob powder together. Pour over top and spread out into an even layer. Place the AIP mint brownies in the fridge and allow them to harden slightly before cutting and enjoying!
    Carob topping being spread out on top of brownies

    Equipment & ingredients you will need

    • Carob powder
    • Coconut flour
    • Tapioca starch
    • Powdered gelatin
    • Mint extract
    • Unsweetened coconut flakes
    • Coconut butter
    • Maple syrup or honey
    • Coconut oil
    • 8x8 baking dish

    What is carob powder?

    Carob powder is a cocoa powder alternative. The evergreen tree is native to the Mediterranean region and the Middle East. It has a similar taste to chocolate but is sweeter and less acidic or bitter. Carob powder is made by drying and grinding the carob tree pods.

    Inside look at aip mint brownies

    Can I use collagen instead of gelatin?

    No. Collagen is not a substitute for gelatin and will not work in this recipe.

    How to store

    Leftover AIP mint brownies can be stored in an airtight container in the refrigerator for up to three days.

    Are you looking for more easy and delicious dessert recipes? Make sure to check out this Vegan Banana Cream Pie, Strawberry Rhubarb Chia Seed Pudding, and Dairy-free Vanilla Ice Cream.

    Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag #lovecheflaura so I can see your creations!

    Aip mint brownies stacked
    Love Chef Laura signature
    AIP Mint Brownies with a bite taken out
    Print Recipe
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    AIP Mint Brownies

    AIP Mint Brownies are the perfect treat for St. Patricks Day! If you are on a special diet for your autoimmune disease, that may include eliminating chocolate. I created the perfect St. Patrick's Day treat that feels indulgent without cheating for all my chocolate lovers out there for all my chocolate lovers out there!
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time47 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: aip, brownies, dairy-free, gluten-free, grain-free, Paleo
    Servings: 12 brownies
    Calories: 435.2kcal

    Ingredients

    For the brownies:

    • ½ cup coconut flour
    • ¼ cup tapioca starch
    • ¼ cup carob powder
    • ½ cup unsweetened applesauce
    • ⅓ cup coconut oil, softened to slightly melted
    • 3 tbsp maple syrup or honey
    • ¼ tsp baking soda
    • 1 tbsp powdered gelatin + ¼ cup water for a gelatin egg

    For the mint layer:

    • 1 ½ cup coconut butter or coconut manna
    • ¾ cup unsweetened coconut flakes
    • 1 tbsb mint extract
    • 2 tbsp maple syrup
    • 1 tsp vanilla extract
    • ¼ tsp powdered spirulina (optional. For color)

    For the topping:

    • 1 cup carob powder
    • ½ cup maple syrup
    • ½ cup coconut oil, melted and cooled

    Instructions

    For the brownies:

    • Preheat the oven to 350 degrees. Grease an 8x8 baking dish with coconut oil and set aside. Combine the coconut flour, tapioca starch, carob powder, and baking soda in a medium sized bowl.
    • Mix in the applesauce, softened coconut oil, and maple syrup (or honey) until combined.
    • For the gelatin egg, sprinkle the powdered gelatin over the ¼ cup water and gently mix. Allow the 'egg' to thicken, about two minutes. Gently heat the gelatin until melted then whisk vigourously until slightly frothy. Fold into the brownie mixture.

    For the mint layer:

    • Gently heat the coconut butter. I like to do this by placing the glass jar of coconut butter in a very hot water bath and allow it to heat for 10-15 minutes. Onc
    • Once that's melted, add the coconut butter to a small bowl along with the unsweetened coconut flakes, maple syrup, mint extract, vanilla extract, and spirulina. Mix to combine then spread over top of the baked and cooled brownies.

    For the topping:

    • Combine all the ingredients together in a small bowl until thick and creamy. Place on top of the mint layer and spread out into an even layer. Allow the brownies to chill in the fridgeef for 15 minutes before cutting and enjoying.

    Notes

    The brownie recipe is not my original recipe and was adapted from Unbound Wellness. 

    Nutrition

    Serving: 1brownie | Calories: 435.2kcal | Carbohydrates: 37.5g | Protein: 3.7g | Fat: 32.6g | Saturated Fat: 22.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.3g | Sodium: 50.7mg | Potassium: 205.8mg | Fiber: 11g | Sugar: 21.8g | Vitamin A: 4.5IU | Vitamin C: 0.7mg | Calcium: 71.1mg | Iron: 1.5mg
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