|
|
SOURDOUGH
CAROB & CHOCOLATE BROWNIES These
brownies are quite rich. If you prefer a milder recipe just use less baking cocoa
and cinnamon. SOURDOUGH CAROB BROWNIES
Makes
12-16 - 3/4
cup of almond, brazils or hazelnuts.
- 1
cup of Californian dates, (pressed down into the cup)
- 4
eggs, from pasture fed chickens.
- 1
cup of Kefir.
- 200
grams (3/4 cup) of butter, softened.
- 1/2
teaspoon vanilla extract.
- 1/2
cup of barley malt or honey.
- 1/2
cup sourdough starter.
- 3/4
cup of light carob powder (use less if you have dark carob).
- 3/4
cup of baking cocoa.
- 2
1/2 cups spelt flour.
- 1/2
teaspoon of sea salt
- 3 teaspoons
of cinnamon
- Water
INSTRUCTIONS: Almonds
Either
grind the nuts in a grain mill or blender just before use and mix them with the
flour, or soak them for 12 hours in water, then sprout for 12 -24 hours before
drying them in a cool oven. Then chop the nuts into small pieces. Preparation
Chop the dates,
then process them in a food processor with the eggs, Kefir and softened butter
for a few minutes at medium speed until the mixture forms a rough batter. Then
one ingredient at a time, add the sourdough starter, vanilla essence, carob, cocoa
and just enough water to make a smooth cake batter. The intention at this stage
is to ensure that the dates are homogenised with the other ingredients. In
a separate bowl mix the salt and cinnamon with the flour and chopped nuts or nut
flour, then add the flour mixture to the batter in the processor. Depending upon
the type of processor you may need to use a wooden spoon to help mix the flour
with batter. You will also need to add just enough water for the mixture to reach
the consistency of a cake batter. Grease
a 12 x 8 x 1 1/4 inch baking tin. Dust the tin with flour, spoon in the mixture
and level out with a spatula. Leave the mixture to rise in a warm place (25-28C)
for about 12-18 hours or until the mixture has increased in volume by about 80%.
Bake at 180C for 45 minutes or until a clean knife comes out dry. Notes
The nuts may produce a slightly cheesy flavour. The
optimum time to bake the brownies are when the batter has increased in volume
by about 80%, then the batter should rise in the first few minutes of baking.
It's called 'oven spring'. If you wait until the batter has doubled in size before
you bake it then it will most likely sink. |
MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32
|
|
Post your comments at the Rejoice Newsgroup.
Exchange recipes and experiences with others interested in traditional food
preparation at the Rejoice-In-Life News Group. Sign up at rejoiceinlife newsgroup
MORE
RECIPES
|
|
|
 DON'T
ADD THIS BOOK TO YOUR LIBRARY
- USE IT IN YOUR KITCHEN | |
|
|
| | Simple
recipes - great results. |
|
-
Kefir.
- Sourdough bread,
cakes and brownies.
- Sauerkraut.
- Kombucha tea.
- Ginger
beer.
-
Real
beer
-
EM probiotic brew.
- PLUS
lots of valuable information.
-
39 recipes
- 146 A4 pages.
-
24 images.
eBook
AU$14.93
Ring-bound AU$23.97
Wholesale 5 ring-bound for AU$80.00
More
information.
BUY
the recipe book now! Your
family will love you for it.
|
|
| | |
| | | | |
|
Culture: probiotic
sauerkraut.
