Author Notes
A wild food twist on a classic recipe —Frank Giglio
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Ingredients
- Don't ya just love wild food?
- For the Brownies
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2 cups
ground buckwheat
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1 cup
dried acorn
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2 cups
yogurt
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1 cup
Rapadura or other unrefined sugar
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3/4 cup
butter - room temperature
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4
free ranging eggs, lightly beaten
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2 teaspoons
vanilla extract
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1 tablespoon
baking powder
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1 teaspoon
sea salt
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3/4 cup
cacao powder
Directions
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Mix together the flours, salt, cacao, and baking powder. Set aside.
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Place the softened butter and sugar in a stand up mixer and whip until smooth and creamy.
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Add the in eggs and vanilla. Blend well. Scrape down the sides of the bowl.
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Starting with the dry ingredients, alternately add the yogurt and flours until all is incorporated.
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Spread the batter into a parchment lined and greased 9x13 baking dish.
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Bake for 30-40 minutes or until a toothpick comes out clean when pierced into the center of the brownie.
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Allow to cool slightly before serving.
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