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SOURDOUGH CAROB & CHOCOLATE BROWNIES RECIPE

These brownies are quite rich. If you prefer a milder recipe just use less baking cocoa and cinnamon.

SOURDOUGH CAROB BROWNIES
Makes 12-16

 

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 x 1.8 + 32

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