Anyone worth her salt in the kitchen is able to, at a moment’s notice, whip up tasty and healthy creations that make the family verrrry happy -like a pan of sprouted flour brownies!
In fact, if you serve up quality often enough, your family’s taste buds (and yours) will soon learn to reject the ersatz flavored, overly sugared items that line the shelves of stores and cafes across America. A pastry shop in Europe is so decidedly different from the same experience in America. For the most part, European pastries (France in particular) taste real and do not have excessive amounts of sugar added.
In my opinion, the greatest American contribution to the world of pastries is the chocolate brownie. I’ll never forget how big my husband’s eyes got when he first tasted one back in the 1980’s. Being from Australia, he had never had a brownie before! I used to ship them to him across the Pacific when we were dating! Expensive but worth it (we’ve been married now for 18 years!). Who could resist someone who ships you brownies across the world?
To make the best brownies ever, forget the boxed versions at the store; you can make your own sprouted flour brownies with whole ingredients very easily and quickly right at home.
I have a pan of sprouted flour brownies in the oven right now as I’m typing this for the family to enjoy tonight during the Superbowl. Each bowl of sprouted flour brownie will be topped off with a scoop of homemade vanilla ice cream (made with raw cream fresh from the cow, of course, courtesy of our local dairy farm) and some chopped nuts. No brownie fudge sundae I’ve tasted anywhere else comes even close to being as yummy.
Sprouted Flour Brownies
1 1/3 cups freshly ground, sprouted einkorn or spelt flour (where to find)
3/4 cup melted, expeller pressed coconut oil (where to find)
1 cup evaporated cane sugar (where to find)
2 large, free range eggs (buy from a local farm for superior quality)
3/4 cup organic cocoa or carob powder
2 tsp vanilla extract (where to find)
2 tsp chocolate extract, only if using carob powder (where to find)
3 Tbl filtered water
1/2 tsp aluminum free baking powder (where to find)
1/4 tsp sea salt (where to find)
White chocolate chips (optional – reduce sugar to 3/4 cup if using)
Mix the dry ingredients first and then add the wet ingredients. Mix well. Mix in optional white chocolate chips if desired.
Pour the sprouted flour brownies batter into a 9×13 baking pan (I like this one) greased with coconut oil and bake at 350 F/177 C for 18-24 minutes. Remove promptly and do not overbake.
Cut sprouted flour brownies and serve.
Sarah, The Healthy Home Economist
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