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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

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
  1. 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.