Welcome to another edition of Family Friendly Fridays! The other day, my girls asked me for some homemade brownies. We love brownies! Now I have a recipe for blondie brownies, chocolate chip cookie pie/brownies, and black bean brownies. Out of these 3 brownie recipes one is made out of chick peas, the other out of black beans and the last one is made out of sprouted flour. In todays recipe, I wanted to share with you a soaked brownie recipe. You might ask why I am soaking my flour? Good question. In this short video from Sarah over at The Healthy Home Economist she does an excellent job explaining why it is so important to soak your grain flours.
This recipe is inspired from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
- 3 cups freshly ground spelt or whole wheat flour
- 2 cups water
- 2 tbsp lemon juice, apple cider vinegar or whey
- ¾ cup grass fed butter softened
- 1¼ cup sucanat or sweetener of choice
- 4 eggs
- 1 tbsp vanilla extract
- 1 tsp unrefined sea salt
- ¾ cup cocoa powder
- 1 tbsp baking powder
- 1 cup chopped soaked pecans
- ½ cup mini enjoy life chocolate chips
- Preheat oven to 350 degrees F.
- Soak flour with water and lemon juice (or acidic medium of choice) for 12-24 hours in a warm place on your countertop.
- After you are done soaking, cream the butter and sucanant together in a mixing bowl.
- Add eggs, vanilla extract, salt, cocoa powder and baking powder.
- Blend in soaked flour.
- Fold in chocolate chips and pecans.
- Grease a 9x13 pan (I used coconut oil) and place your brownie mixture into the pan.
- Bake for 40 minutes.
- Allow to cool completely and cut into small squares.
This post was featured on Melt In Your Mouth Monday, Monday Mania, Homestead Barn Hop, Make Your Own Monday, Mouthwatering Monday, Slightly Indulgent Tuesday, Scratch Cooking Tuesdays, Hearth & Soul Hop, Traditional Tuesdays, Fat Tuesday
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