In my opinion, the brownie is hands down the most important American contribution to the world of pastries. I typically make brownies for my family using sprouted flour (recipe here), but I have gotten into the routine of making them grain free with whatever sprouted nut butter I have on hand of late.
These grain free brownies are crazy good and I am in full anticipation of a lot of email love floating into my inbox from those of you who try them!
The key to the amazing taste of these grain free brownies is the quality of the nut butter you select. Our favorite is macadamia nut butter followed by hazelnut butter although you can certainly use any nut butter you want.
For this particular grain free brownies recipe, the best nut butter to choose is one that has been made from soaked/sprouted raw nuts. The reason is because raw nuts are seeds and as such, their hulls contain many enzyme inhibitors that can prevent all that wonderful nutrition from being digested thoroughly. These inhibitors can also cause digestive distress if many raw nuts are consumed. For some people, even a few raw nuts cause digestive problems or a rash around the mouth.
Deactivation of these enzyme inhibitors can be accomplished through sprouting and/or soaking the raw nuts in salt water for a few hours and then drying in a warm (not hot) oven or dehydrator. According to Nourishing Traditions Cookbook, soaking and drying of raw nuts mimics the careful and wise practice of the Aztecs, who soaked seeds in salt water and then dried them in the sun before grinding into flour or eating them whole.
While I used to sprout or soak raw nuts myself before making nut butter in the past, there are now two brands of properly prepared nut butters for you to choose from so you don’t have to engage in this time consuming practice if you don’t want to.
Both brands are featured on my resources page under nut butters, so you can bookmark it if you need to so you don’t forget the next time you want to make grain free brownies and can’t remember where to get properly prepared nut butters.
The big plus of using sprouted/soaked nut butter in this recipe is that you will find these grain free brownies surprisingly filling. The more digestible and nourishing a food, the less you eat while still feeling satisfied. This is particularly important with a treat such as brownies. You don’t want to be eating half the pan! Eating just one or two of these small brownies will be plenty satisfying when a quality nut butter is used.
Grain Free Brownies
Makes about 2 dozen grain free brownies
- 1 cup sprouted/soaked nut butter, macadamia or hazelnut suggested (sources)
- 6 large eggs
- 1 cup Grade B maple syrup (sources)
- 1-2 T vanilla extract (sources)
- 1 cup organic cocoa or carob powder (sources)
- 2 tsp chocolate extract if using carob powder (sources)
- 1/2 tsp finely ground sea salt (sources)
- 1 tsp baking soda (sources)
- 1 cup organic chocolate or carob chips, optional (sources)
Blend nut butter of choice, eggs, and maple syrup by pulsing in a food processor (I like this one).
Add vanilla, cocoa or carob powder, sea salt, baking soda, and optional chocolate extract and pulse a few more times to mix thoroughly.
Pour batter into a 9×13 glass baking pan (I like this one) and stir in chocolate chips.
Bake at 350F/177 C for 20-30 minutes or until a knife inserted in the center comes out clean. Cool, cut into squares and serve.
Enjoy! You can thank me later
Sarah, The Healthy Home Economist
*This recipe has not been reviewed or endorsed by the Weston A. Price Foundation.
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