Soaked Buttermilk Peanut Butter Brownies

I just got done treating my family to a yummy, chocolatey- treat, and, of course, this treat did not include sugar!  This recipe not only tastes rich and decadent without a lick of sugar, it also includes soaked flour so you can avoid eating improperly prepared grains.  Because I haven’t gotten around to writing about the importance of soaking your grains, I’m going to direct you to this very informative post on why you should do it and how.

For these cake-type brownies, you will need:

1 Cup Flour (spelt, whole grain, wheat; freshly-ground is best, but I don’t have a mill yet!)

1 Cup Buttermilk (I actually used the “buttermilk” run-off that is a by-product of making butter, which is much runnier than real buttermilk.  If you use real buttermilk, you may want to add a few extra tablespoons of whey.)

1 TBS Whey

Mix these three ingredients together and let sit overnight, 8-12 hours (do not let batter sit for more than 24 hours.)

Soaked flour

After soaking is complete, you will need the following ingredients:

1 Egg

1/2 Cup Butter

1/2 Cup plus 1 TBS REAL Maple Syrup (maple syrup should be the only ingredient)

1 tsp Vanilla

3/4 Cup Cocoa Powder

1 tsp Baking Powder

1/4 Cup Organic or Natural Peanut Butter (make sure it doesn’t contain sugar!)

Preheat oven to 350 degrees.  Cream together egg, butter, 1/2 cup maple syrup and vanilla.  Add cocoa powder and mix well.  Add soaked flour and baking powder and mix well.  Pour into greased 2 qt casserole dish.

Warm peanut butter in a saucepan over low.  Add remaining maple syrup to peanut butter.

Spoon the peanut butter over the brownies,  then drag a knife through it to create a marbled look:

Bake for 20 minutes.

Soaked Buttermilk Peanut Butter Brownie with Ice Cream– YUM!

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2 thoughts on “Soaked Buttermilk Peanut Butter Brownies

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