Sprouted Brownies

 

Ingredients:

  • 3 cups Organic Sprouted Flour (rye makes chewy brownies, wheat & spelt make cake-like brownies, brown rice is a great non-gluten alternative for this recipe)
  • 2 cups whole raw or organic buttermilk, yogurt, or kefir
  • 12 tablespoons raw or organic butter, softened
  • 1 ½ cups organic rapadura, date or maple sugar, or coconut sap sugar
  • 4 pastured eggs, slightly beaten
  • 1 tablespoon vanilla
  • 1 tablespoon chocolate extract (optional, but enhances taste)
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • ¾ cup organic cocoa powder
  • Crispy pecans or walnuts, chopped

 

Instructions:

Mix flour and buttermilk into a dough and set aside. Place softened butter and rapadura in a large bowl or stand mixer and cream together. Add eggs, vanilla and chocolate extract. Blend well. Add baking powder, salt and cocoa powder and mix well. Pull flour/buttermilk dough into small pieces and add to bowl. Blend well. Spoon batter into a 9” x 13” glass or ceramic baking dish that has been buttered and floured. Sprinkle top generously with chopped nuts. Bake in a 350 degree oven for about an hour or until a toothpick comes out clean.

NOTE: You may need to experiment with oven temps and time. For example, these brownies can be baked at 325 degrees in a convection oven for 55-60 minutes, and at 300 degrees for 50-55 minutes in a commercial convection oven.



 

                                                
   
Sprouted Flour Brownies


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Related Products:

Sprouted Flour

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Sprouted Grain
Sprouted Grains
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Sprouted Rice
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