Sprouted Buckwheat Brownie Recipe
3 – 4 cups sprouted buckwheat (sprouted for about 3 days after soaking)
1 cup raw almond butter
1 cup flax seed meal
1 ½ cups raw cocao powder
½ cup coconut butter, melted over low heat
1 tsp Himalayan salt
1 tsp cinnamon
2 tsp vanilla
(1 cup agave nectar, or ½ cup agave, ½ cup pure maple syrup)
1 cup pure birch xylitol if diabetic or on Candida cleanse
1 cup water if you used xylitol, only add as much water as needed if using agave nectar. The batter should be nice and thick, just enough liquid for the food processor to mix it up.
Place sprouts, almond butter and melted coconut butter into food processor and mix. Add the rest of the ingredients and mix well. Coat a 9 x 13 pan with coconut butter or olive oil and pour batter into dish. Place in freezer. Once fully frozen, remove brownie from pan and cut into small, bite sized pieces. Store in ziplock bag in freezer and eat whenever you need a chocolate fix!! Freezing will not destroy the live enzymes and nutrients in the sprouts! You may also wish to dehydrate the brownies which is fine too! You can dehydrate them at 118 degrees overnight. This is great to do if you want to serve the brownies warm with some raw ice cream!