Wholly Macro's Famous Classic Brownies
These brownies taste so decadent, but are in fact quite healthy and nutritious, having no dairy products, no refined sugar, the omega three richness of organic walnuts, and the naturally caffeine free, much healthier than “real” chocolate richness of pure organic carob! They are also high in minerals that are derived from the whole wheat pastry flour, the sesame tahini, the grain coffee which is a blend of roasted barley, chicory, and rye, the amasake or eden blend rice and soy milk, and last, but far from least, the iron and mineral rich, undetectable addition of dulse sea vegetable flakes!
Wholly Macro’s Famous Classic Brownies
Ingredients - dry
4 cups organic whole wheat pastry flour ½ teaspoon sea salt
2 tablespoons baking powder
1 ½ cups organic carob powder, dairy free
¾ cup grain coffee powder (pero, bambu, yannoh, roma)
2 cups grain sweetened-dairy free carob chips (vegan)
4 cups walnuts, raw, organic, coarsely chopped
¼ cup dulse sea vegetable flakes
Ingredients – wet
1 cup organic sunflower oil
1 cup brown rice syrup
½ cup maple syrup
1 cup barley malt
8 ounces silk tofu, blended in food processor or blender
½ cup tahini
¾ cup plain amasake, or 1 cup eden blend rice and soy milk blend
¼ cup spring water
2 tablespoons organic vanilla extract
1 tablespoon organic almond extract
½ tablespoon organic orange extract
Preparation
Preheat oven to 325-350 degrees f.
Using a pastry brush, oil a 11” x 16” baking pan
In a very large bowl, combine all of the dry ingredients, with the exception of two cups of the walnuts, mixing well with a wisk.
In a separate bowl, combine all of the wet ingredients and mix well with a wisk.
Pour the wet mixture into the dry mixture, and combine them until just mixed, to form a thick and just barely pourable batter. Do not over mix.
Pour/spoon the batter into the oiled baking pan, gently shaking the pan from side to side to smooth the top of the batter.
Sprinkle the remaining 2 cups of walnuts over the top of the batter.
Bake for 45 minutes to 1 hour. Do not over bake, they should be moist and chewy, and slightly sticky when checked with a cake tester
Cool thoroughly before serving.
Ingredients - dry
4 cups organic whole wheat pastry flour ½ teaspoon sea salt
2 tablespoons baking powder
1 ½ cups organic carob powder, dairy free
¾ cup grain coffee powder (pero, bambu, yannoh, roma)
2 cups grain sweetened-dairy free carob chips (vegan)
4 cups walnuts, raw, organic, coarsely chopped
¼ cup dulse sea vegetable flakes
Ingredients – wet
1 cup organic sunflower oil
1 cup brown rice syrup
½ cup maple syrup
1 cup barley malt
8 ounces silk tofu, blended in food processor or blender
½ cup tahini
¾ cup plain amasake, or 1 cup eden blend rice and soy milk blend
¼ cup spring water
2 tablespoons organic vanilla extract
1 tablespoon organic almond extract
½ tablespoon organic orange extract
Preparation
Preheat oven to 325-350 degrees f.
Using a pastry brush, oil a 11” x 16” baking pan
In a very large bowl, combine all of the dry ingredients, with the exception of two cups of the walnuts, mixing well with a wisk.
In a separate bowl, combine all of the wet ingredients and mix well with a wisk.
Pour the wet mixture into the dry mixture, and combine them until just mixed, to form a thick and just barely pourable batter. Do not over mix.
Pour/spoon the batter into the oiled baking pan, gently shaking the pan from side to side to smooth the top of the batter.
Sprinkle the remaining 2 cups of walnuts over the top of the batter.
Bake for 45 minutes to 1 hour. Do not over bake, they should be moist and chewy, and slightly sticky when checked with a cake tester
Cool thoroughly before serving.