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Sprouted Flour Brownies Recipe
Easy recipe for sprouted brownies that are just as tasty but far more nutritious and easy to digest. Bonus: You'll eat less!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
- 1 1/3 cups sprouted flour
- 3/4 cup expeller pressed coconut oil
- 1 cup evaporated cane sugar
- 2 eggs large, preferably pastured
- 3/4 cup cocoa powder preferably organic
- 2 tsp vanilla extract
- 3 Tbl filtered water
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup white chocolate chips optional (reduce sugar to 3/4 cup if using)
Instructions
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Mix the dry ingredients and wet ingredients in separate bowls.
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Blend dry ingredients slowly into wet ingredients mixing well.
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Blend in optional white chocolate chips if desired.
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Pour the sprouted flour brownies batter into a 9x13 baking pan greased with coconut oil.
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Bake at 350 °F/177 °C for 18-24 minutes.
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Remove promptly and do not overbake.
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Cool on the counter for about 20 minutes.
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Cut brownies into squares and serve alone or with your choice of toppings.
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Store in an airtight container on the counter for up to four days.
Recipe Notes
Substitute carob powder for cocoa powder if desired. If using carob, add 2 tsp chocolate extract.