I figured it was high time I shared an actual recipe from the book. Many of my favorite bloggers have been sharing (and will be continuing to share) recipes from the book, so be sure to check those out- I’m updating the cookbook page with links to all these!
In the meantime, I made you brownies. I think one of the best ways people can jump into making flour at home is through nut meals and flours. Nut meals are nuts simply ground into as fine of a meal as can be (before turning into nut butter) and nut flour is what results when you sift the nut meal (at least, this is how I describe/use them in my book!) I’ll often grind the nuts for a few seconds, sift, and repeat until the majority of nuts are flour (and save the remaining nut meal for future use.)
The brownies in the book are walnut based but I’m on a chocolate/hazelnut kick (I blame The Fauxmartha for her nutella love). If you are a fan of the cake-like brownies, stay away from this recipe. The result is about the fudgiest brownie recipe I think I could make. Use roasted or toasted nuts for extra flavor and be sure to pick up quality cocoa powder (because really, that’s what makes these brownies.)
Now excuse me while I go shove my face in the pan of brownies shown above in celebration of turning in manuscript #2 (more details later this summer on that!)
The original recipe was developed using walnut meal but I love to play around with the different types of nutmeal. Hazelnuts are a favorite as well as pecan- feel free to experiment!
- 1/2 cup (50 g) hazelnut meal
- 1/4 cup (32 g) arrowroot starch
- 3/4 cup (150 g) organic cane sugar
- 6 tablespoons(30 g) unsweetened cocoa powder*
- 1/4 teaspoon sea salt
- 1/4 cup (60 ml) walnut oil or melted butter
- 1 teaspoon vanilla extract
- 1 large egg
- Preheat oven to 300˚. Lightly grease or line with parchment paper and 8 x 8 baking pan.
- In a bowl, stir together hazelnut meal, arrowroot, cane sugar, cocoa powder, and salt. In a separate bowl, whisk together oil, vanilla, and egg. Pour the wet ingredients into the dry and stir until well combined. (the batter will be a bit stiff.)
- Spread/press the brownie batter into the prepared baking pan. Bake for 40 to 50 minutes, until the brownies are pulling away from the sides of the pan and set in the middle. Completely cool before slicing into 9 to 12 squares.
*These brownies were actually made with a black cocoa powder from Frontier. I would typically use regular unsweetened cocoa powder but the black cocoa powder adds a bit of extra richness to the already fudgy brownies.
The Giveaway has ended and congratulations to Andrea!