Super buckwheat brownies

This brownie recipe grew from one I read at Cutterlight.com. These two write and cook from Alaska- beautiful images, stories and recipes.

New year mode for me does mean less sugar , wheat, dairy  blah blah blah. So everyone that eats my food also gets less sugar, wheat and dairy. At least till I want to start eating them again. No problem cutting out processed foods- we literally don’t eat them… except mayonnaise and maybe store bought condiments like kimchi I want to test out.  I don’t see wheat and sugar as villains per se- I just see them piling up calories.  Eat them in moderation- what a great idea. But generally I don’t. Dairy will be back in full force in a couple months when our four does kid and we have goat milk and cheese coming out our ears. Our cow, Else is ready to be bred. I’d so like to have fresh cow milk and mostly butter. I am trying to make a clear decision about time, energy and focus. I can’t decide if it’s something on my bucket list that should be tried for a year or if that’s not where I want my time and energy to go. She will likely produce 2-3 gallons/day (and that’s once a day milking)! Honestly, I want cream and butter- cow milk makes me a little congested. I must be nuts.

Back to the brownies.

I LOVE HOW PRETTY THIS IS BUT THE BITS ON TOP MIGHT BURN!

If you cook them at a lower temp- 325° with no convection fan they might hold out. These photos were taken before they went in the oven.

I manipulated Cutterlight’s brownie recipe to be GF with buckwheat flour and coconut sugar. Yes- it is still sugar and sweet and maybe a notch less on the glycemic index. Works for me.

I used Valrhona cocoa powder and their 70% Andoa Noire feves and Guittard’s organic 74% wafers. Both lightly chopped. I buy my chocolate by the kilo from Chocosphere. The base is buckwheat flour, almond flour and butter, eggs and oil (I did coconut, avocado and sunflower). You’ll likely want to fold in the nibs and goji berries so they don’t burn. You can mix everything but nuts, chocolate and berries, up together in one bowl, then fold those in.

Spoon into your cast iron or baking dish and bake. COOL THEM before cutting and eating. Brownies are easy but can trick you into thinking they are over or undercooked. They sort themselves out if you let them cool down. DO NOT judge until they are room temp. In this sense they are not a quick go to in my book. Stick with cookies if you need to bake and EAT immediately.

Our hens are laying again. HOORAY! I really miss having a steady supply of eggs. We have 28 hens of varying ages and 1 rooster trying to keep them all safe and in order. I actually tagged them last fall- we’ll cull the older hens for stew meat (we’ll probably let them go till around 4 yrs old or so). We bought 12 chicks Labor Day weekend 2017 from the farmstore- no shipping costs! They started laying little eggs this week as well- did you know they start smaller? It should be a good year for eggs. And goat milk ice cream!

 

super buckwheat brownies

  • Servings: 10-12pc
  • Print

*Note: Add superfood & nuts as desired!

Ingredients

  • ½ cup buckwheat flour
  • ¼ cup almond flour
  • ¼ cup almond butter
  • ½ cup coconut sugar
  • ⅓ cup cocoa power
  • pinch of salt
  • ½ cup- mild oils – I use sunflower, avocado an/or coconut
  • 2 eggs
  • 1 T brandy or bourbon (what you have on hand)
  • 1 tsp vanilla
  • ½ cup dark chocolate chopped but I like it chunky or chips
  • ½ cup pecans chopped
  • ¼ cup cocoa nibs
  • ¼  goji berries

Directions

  • Easy way- Mix all ingredients in one bowl – add chocolate chunks, nibs and goji berries
  • For double, triple or more batches- Mix dry ingredients and wet ingredients separately- Then add chocolate chunks, cocoa nibs and goji berries.
  • -Spoon brownie mix into two greased 6” cast iron pans or one greased 9×9 square baker. You can also line baker with parchment paper and lightly grease.
  • Bake at 350° for 18-25min.
  • Remove from oven and allow to cool! Brownies need time to settle and adjust to the atmosphere!! I find they often seem undercooked or overcooked and then hours later they self adjust.
  • Remove from baker once cooled.
  • We eat straight from the mini cast iron pans till gone (hopefully they last more than 24 hours)

Now go make some brownies. And if you are so inclined #starroutekitchen – let me know if you do any recipe tweaking and how they turn out.

x wendy

  • SUNRISE: 7:37 AM    SUNSET: 5:15 PM
  • Length of Visible Light: 10 h 44 m
  • Length of Day: 9 h 37 m
  • Tomorrow will be 3 minutes 5 seconds longer

SaveSave

SaveSave

SaveSaveSaveSaveSaveSave

SaveSave

Golden turmeric ginger milk

I had a friend recently ask me about turmeric milk. Not being in my repertoire, I thought it sounded interesting and only imagined how it would stain my nut bag. Well, for starters I learned you don’t strain it. Although my champion juicer has a permanent yellow hue. This one is for you Becky!

Golden turmeric ginger milk1@wendyellenthomas.com-3

A lot of recipes call for powdered turmeric and/or ginger or often will have you grate it/chop it and simmer it and then strain it. But I have been juicing fresh turmeric over the past year and decided to juice it and fresh ginger. These amounts are what I used and honestly I think it’s to your personal taste. I like it heavier on the turmeric.

Continue reading

Grain free “Greens” pie and transitions

Quotations hug the word greens- just so you know it is not a green pie with an accidental s. It’s a nut crust stuffed with beet greens, green curly kale, lacinato kale, red russian kale, a fair amount of garlic, a little egg and a sprinkle of peppery goat cheese. Yes we do have a lot of kale in the garden.

greens pie @wendyellenthomas.com 2014-6

A recent three day mini yoga workshop left me high on breath and thoughts. Trying to be present while practicing produces quite a large container full of ideas to be processed either drifting off to sleep at night or on an early waking morning with time to contemplate.Which means don’t reach for your phone. Let the mind percolate.

Continue reading

Raw Energy bars

Hello again…

Summer is winding up and we are flush with garden vegetables and fruits yet, I still love to make these raw nut and seed bars. They are a nice fit after yoga or to help fill in the hunger gaps creeping into my afternoons. I’m one of those people that rarely awaits the pang of hunger. Now and again I like to feel it… but rarely.

Print: {organic raw nut and seed bar}
raw bars - wendyellenthomas.comI use a base of almonds, cashews and dates and sometimes hazelnuts get thrown in depending what’s on hand. I find the cashews help a little more with binding and it’s important for it not to be too dry or they really crumble apart.  I’ve tried my new vitamix (which I LOVE) but really this recipe is working better in the cuisinart.

Continue reading

<span>%d</span> bloggers like this: