Hi everyone – while I am traveling overseas for my day job, I have some guest posters stopping by to introduce themselves. Next up is Katie of Girl Meets Nourishment with an amazing brownie recipe using sprouted flour which is apparently easier to digest than regular flour. I cannot wait to try these when I get home!
I love fudgy brownies just as much as the next guy; but some times you need a thick, cake-like brownie with a tall glass of milk.
I have found that recipes for really good cakey brownies are hard to come by, so I became a woman on a mission. Cut to me in the kitchen: I experimented with my recipe, baked many batches of brownies, ate many test batches of brownies…until one night, the brownies came out just like I wanted. I am excited to debut my recipe for homemade sprouted flour brownies that are rich, cakey, satisfying, delicious, and great with a tall glass of raw milk!
Homemade Sprouted Flour Brownies
Ingredients
- 1 cup melted coconut oil (or butter) (where to buy coconut oil)
- 1 cup sucanat or rapadura (where to buy)
- 1 – 1/2 teaspoons pure organic vanilla extract
- 3/4 teaspoon sea salt (where to buy)
- 1/2 tablespoon aluminum-free organic baking powder (where to buy)
- 3 pastured eggs, slightly beaten
- 1/2 cup + 2 tbsp homemade sprouted flour (where to buy)
- 1/2 cup fair trade, raw, organic cacao powder (where to buy)
- chocolate chips, for sprinkling on top (how to make homemade chocolate)
Directions
1. Mix together the melted coconut oil and sweetener. Then mix in the vanilla extract, sea salt, baking powder, and eggs.
2. Slowly mix in the sprouted flour and cacao little by little. Once everything is well incorporated, pour into a greased and floured 8×8 glass baking dish. Sprinkle the top with chocolate chips if desired.
3. Bake in 325 degree oven for 20 to 30 minutes, or until a toothpick inserted comes out clean.
Enjoy!
About Katie
Hi, my name is Katie and I blog over at Girl Meets Nourishment! I am on a real food and unprocessed living journey. I am getting back to the basics preparing food the old-fashioned way and discovering new ideas for a healthy life. I am here to share my journey with you.
This veteran vegetarian of nine years now proudly eat lots of butter, takes cod liver oil, drinks kombucha, eats grass-fed meats, and all that is nourishing. This journey has opened me up to a new world filled with the wisdom of generations before me. I want to try these out-of-the-ordinary old-fashioned recipes and make them into my modern nourishment – making real food from real things in real time. I am also getting back to the basics with what we use in our everyday life, making our home as unprocessed as possible.
It is an ongoing adventure for us and I would love it if you would join me as we discover what unprocessed living is! Visit me at www.girlmeetsnourishment.com!
Where do you buy your sprouted flour in MT? Online or at a local store??
Can I use coconut flour or spelt?
I made these brownies yesterday and they are gone now, so they were definitely a hit. I used white wheat sprouted flour that I sprouted,dried and ground myself. It worked perfectly. It’s the first time I’ve used sprouted flour and the brownies didn’t taste “whole-wheaty” at all. I did use half coconut oil half butter and I feel it made the brownies a bit to salty because I used salted butter so next time I will stick with all coconut oil. I also added 1/4 c. shredded unsweetened coconut which was a great addition, next time I’d bump it up to a half cup. Great recipe!
Hi! I just baked these and was excited to try out a sprouted wheat brownie recipe! They were tasty but a bit too eggy for my taste. I might experiment next time with only 2 eggs. Thanks though!
Just tried this recipe tonight and used the coconut oil and not butter. With the coconut and chocolate together it smelled awesome like a Mounds candy bar. I had read from the previous post about the 3 eggs being a bit eggy, so I tried 2 eggs instead. Unfortunately it turned out way too coconutty and the oil overpowered the brownies. I only baked them for about 20 min but they seemed a bit dry and crumbly, yet with all the coconut oil in it they were strangely oily. I really wanted them to be yummy, and maybe I’ll try them again with unsalted butter and 3 eggs and see how that goes.