Recipe: Sprouted Flour Brownies
3 cups organic sprouted flour
2 cups organic buttermilk
12 tablespoons organic butter, softened
1 ½ cups organic sucanat (can substitute rapadura or organic sugar)
4 eggs, lightly beaten
1 tablespoon vanilla
1 tablespoon chocolate extract (optional)
1 tablespoon aluminum-free baking powder
1 teaspoon sea salt
¾ cup organic cocoa powder (can substitute carob powder) Crispy pecans or walnuts, chopped
- Mix sprouted flour and buttermilk into a dough by hand, in electric
stand mixer or in food processor. Set dough aside. - Place softened butter and sucanat in large bowl or bowl of electric
stand mixer and cream. Add eggs, vanilla and chocolate extract. - Blend well.
- Add baking powder, salt and cocoa powder and mix well.
- Pull dough into small pieces and add to bowl. Blend all well.
- Spoon batter into a 9×13 Pyrex 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 temperatures and time. We use a convection oven at 300 degrees for 50-55 minutes.
