Acorn Brownies
Frank Giglio
- 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.