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To Your Health Sprouted Flour Co. Brownies
From Auburn Locally Grown
<p>Brownies are always a great snack. For cake-like brownies use sprouted wheat or spelt flour. For denser, chewy brownies try sprouted rye or brown rice flour.</p>Source: Peggy Sutton (Entered by Peggy Sutton)
Serves: 12-24
Ingredients
3 cups
Sprouted Flour
2 cups
Organic buttermilk (can substitute coconut milk, water, yogurt or kefir)
12 Tbsp
organic butter, softened
1 ½ cups
organic sucanat (can substitute rapadura, date or maple sugar)
4
Eggs, lightly beaten
1 Tbsp
Vanilla
1 Tbsp
chocolate extract (optional)
1 Tbsp
aluminum-free baking powder
1 tsp
sea salt
¾ cup
cup organic cocoa powder (can substitute carob powder)
Crispy pecans or walnuts, chopped
Step by Step Instructions
- Place softened butter and sucanat in large bowl and cream. Add eggs, vanilla and chocolate extract. Blend well. Mix flour, baking powder, salt, and cocoa powder in a separate bowl and mix well. Add dry ingredients and buttermilk alternately to creamed mixture, beginning and ending with dry ingredients. Blend well. Spoon batter into a 9x13 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.