Sprouted Flour Brownies
There are lots of flour options with this scrumptious brownie recipe. Use rye flour for chewy brownies or wheat & spelt flour for cake-like brownies. Try brown rice flour for a great gluten-free alternative.
3 cups sprouted flour
2 cups buttermilk, yogurt, or milk kefir
12 tablespoons butter, softened
1½ cups sugar
4 eggs, slightly beaten
1 tablespoon vanilla
1 tablespoon chocolate extract (optional, but enhances taste)
1 tablespoon baking powder
1 teaspoon sea salt
¾ cup cocoa powder
Crispy pecans or walnuts, chopped
Preheat oven to 350°F.
Grease and flour a 9” x 13” baking dish.
Mix flour and buttermilk into a dough and set aside.
Cream softened butter and sugar in a large bowl. Add eggs, vanilla and chocolate extract. Blend well.
Add baking powder, salt and cocoa powder and mix well.
Pull flour mixture into small pieces and add to bowl. Blend well. Spoon batter into prepared baking dish.
Bake about 1 hour or until a toothpick inserted into the center comes out clean.
Try More Recipes Using Sprouted Flour: