Brownies
Ingredients
1 1/2 Cups Spelt Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/4 Cup Unsweetened Coco Powder
1/2 Cup Cane Sugar
1/2 Tsp Salt
1 Egg
1/4 Cup Olive Oil
3/4 Cup Almond Milk
1 Tsp Vanilla
1 Shot of Espresso
1/2 Cup Chocolate Chips
Directions
1. Preheat the oven to 350°F and grease a square pan with coconut oil or butter.
2. In a large bowl sift together the spelt flour, baking soda, baking powder, salt, sugar and coco powder. Set aside.
3. In the bowl of a stand mixture combine the egg, milk, oil, espresso, and vanilla with the whisk attachment.
4. Changing the whisk to the paddle on the stand mixture slowly combine the dry ingredients into the wet. Only mix until combined. Stir in the chocolate chips.
5. Pour the brownie mixture into the greased pan and place them in the oven on a middle rack. Bake for 20-25 minutes or until a toothpick come out of the center clean.
6. Remove the brownies from the oven and let rest for 15 minutes before serving. Enjoy!
7. For storing place the extra brownies in a sealed container and leave in a room temperature area for up to 4 days.
Recipe Recap
Directions
1. Preheat the oven to 350°F and grease a square pan with coconut oil or butter.
2. In a large bowl sift together the spelt flour, baking soda, baking powder, salt, sugar and coco powder. Set aside.
3. In the bowl of a stand mixture combine the egg, milk, oil, espresso, and vanilla with the whisk attachment.
4. Changing the whisk to the paddle on the stand mixture slowly combine the dry ingredients into the wet. Only mix until combined. Stir in the chocolate chips.
5. Pour the brownie mixture into the greased pan and place them in the oven on a middle rack. Bake for 20-25 minutes or until a toothpick come out of the center clean.
6. Remove the brownies from the oven and let rest for 15 minutes before serving. Enjoy!
7. For storing place the extra brownies in a sealed container and leave in a room temperature area for up to 4 days.
Ingredients
1 1/2 Cups Spelt Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/4 Cup Unsweetened Coco Powder
1/2 Cup Cane Sugar
1/2 Tsp Salt
1 Egg
1/4 Cup Olive Oil
3/4 Cup Almond Milk
1 Tsp Vanilla
1 Shot of Espresso
1/2 Cup Chocolate Chips