Sprouted Spelt Brownies

Mondays can be tough, but these rich little chocolatey treats will hopefully make the week a little sweeter.

Ingredients

2 flax eggs (2 Tbsp ground One Degree Organics Flax Seeds + 6 Tbsp water)
1/2 cup non-dairy butter (Earth Balance)
1/2 cup cane sugar
1 tsp vanilla
3/4 tsp baking powder
1/4 tsp salt
2/3 cup raw cacao powder
1/2 cup One Degree Organics Sprouted Spelt Flour
1/3 cup vegan chocolate chips or chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F and lightly spray 6-7 muffin cups or line with cupcake liners.

In a small bowl combine the ground Flax Seeds and water and set aside to thicken for approximately 5 minutes.

In a medium bowl, melt the non-dairy butter. Add the cane sugar, vanilla, flax eggs, baking powder, salt and cacao powder. Whisk until combined. Gently fold in the Sprouted Spelt Flour until combined. Add optional add-ins like chocolate chips or walnuts.

Scoop batter into muffin tins until 3/4 full. Bake for 20-23 minutes. Be careful not to overcook or the brownies will get dry and crumbly.

Remove from oven and let cool approximately 5 minutes before removing from pan to cool completely on a cooling rack.

Store in an airtight container to keep moist.

2 Comments

    • Hi Anna, you can definitely substitute coconut oil in place of the vegan butter. Hope you love the brownies!

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