The barley flour in this recipe adds nutritional value and a sweet, nutty flavor to the traditional brownie recipe. For more moist brownies, substitute wheat flour for half of the barley flour.
Makes: 16 brownies
Prep: 15 minutes
Cooking: 40 minutes
1 cup Sucanat sugar
½ cup Oil
2 Eggs
6 tablespoon Cocoa
1 teaspoon Vanilla
¾ teaspoon Salt
¾ cup Barley flour
½ teaspoon Baking powder
½ cup Chopped nuts
½ cup Malt sweetened chocolate chips
½ cup Raspberries (optional)
Preheat oven at 350 degrees and grease an 8” by 2” pan. Mix sugar, cocoa, oil, vanilla and eggs together until well blended. Stir in barley flour, salt and baking powder. Add nuts, chocolate chips and raspberries. Bake for 30-35 minutes.
Adapted by Liandra Danner from Bob’s Red Mill at www.bobsredmill.com
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