Acorn Brownies

Frank Giglio

Acorn Brownies
Serves
8

A wild food twist on a classic recipe


Ingredients

Don't ya just love wild food?

    For the Brownies

    • 2 cup ground buckwheat
    • 1 cup dried acorn
    • 2 cup yogurt
    • 1 cup Rapadura or other unrefined sugar
    • 3/4 cup butter - room temperature
    • 4 free ranging eggs, lightly beaten
    • 2 teaspoon vanilla extract
    • 1 tablespoon baking powder
    • 1 teaspoon sea salt
    • 3/4 cup cacao powder

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    Directions

    For the Brownies

    • Step 1

      Mix together the flours, salt, cacao, and baking powder. Set aside.

    • Step 2

      Place the softened butter and sugar in a stand up mixer and whip until smooth and creamy.

    • Step 3

      Add the in eggs and vanilla. Blend well. Scrape down the sides of the bowl.

    • Step 4

      Starting with the dry ingredients, alternately add the yogurt and flours until all is incorporated.

    • Step 5

      Spread the batter into a parchment lined and greased 9x13 baking dish.

    • Step 6

      Bake for 30-40 minutes or until a toothpick comes out clean when pierced into the center of the brownie.

    • Step 7

      Allow to cool slightly before serving.

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