Make 'the Mother'. Feed 'the Mother'. Don't kill 'the Mother'!
Brownies with a secret ingredient.... Lentils add a healthy dose of protein and keep the brownies moist and chewy.
1 stick (114g) Butter
1 cup (194g) Chocolate Chips
3/4 cup CCM Brown Pardina Lentils (cooked)
2 (100g) eggs
3/4 cup (150g) sugar
1 tsp vanilla
1/3 cup (39g) CCM Club Wheat Pastry Flour
1/4 cup (25g) dark cocoa powder
1/2 tsp salt
1 Tbs (6g) CCM Flax Seed- ground
Melt butter in a pot with 1/3 (65g) of the chocolate chips stirring constantly to keep from burning. Set aside to cool.
Put cooked lentils on a towel and blot dry. Place in food processor with eggs, sugar, vanilla and the cooled butter/chocolate mixture. Blend until smooth.
Pour mixture back into same pot (not on heat) add flour, cocoa powder, flax, and salt. Stir until just combined. Fold in remaining chocolate chips.
Scoop by the tablespoonful into greased mini muffin pan and bake at 350° 18 minutes- edges will pull away from the sides slightly. Let cool and remove from pan.
(batter can also be baked in greased 8X8 pan and cut into squares)
NGO (non-gluten origin)
2 sticks (227g) butter (room temp)
1 2/3 cups (291g) brown sugar
1 large egg (60g)
1/2 cup (157g) molasses
2 tsp (10g) baking soda
3/4 tsp (5g) sea salt
2 3/4 cups (365g) CCM Buckwheat flour
3/4 cup (99g) CCM Teff flour
1 TBS cinnamon
1 TBS ground ginger
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground clove
Demerara Sugar (for rolling in)
Preheat oven to 350° F
In a mixing bowl, whisk together all dry ingredients, except brown sugar.
In large bowl, cream butter and sugar until pale and fluffy, scraping inside of bowl as needed. Slowly add egg and molasses, with mixer on low speed. Add combined dry ingredients and mix until incorporated.
Drop the dough, by heaping Tablespoonfuls, into Demerara sugar. Lightly flatten on a parchment lined baking sheet. Bake for 10 mins. Allow to cool for 10 mins, on baking sheet, before transferring to a cooling rack.