Recipe Directions
1. Place zucchinis and apples into the food processor. Blend until absolutely pureed.
2. Add the salt, vanilla, cacao, and Sucanat. Process again for another 5 minutes or so. This will thicken at first and then thin considerably, once the Sucanat combines with the produce to release juices into the mixture.
3. Add the teff or sorghum flour and blend. This should be the consistency of real brownie batter-–like a thick sour cream.
4. Grease a 9×13 inch pan. Spread the mixture into the pan evenly.
5. Dehydrate at 145 Fahrenheit for 2 hours. Reduce the temperature to 105 Fahrenheit and dehydrate for another 6-8 hours. This will reduce the thickness of the mixture by about half and make the surface dry – the inside will still be sticky.
6. Take a Teflex sheet and carefully flip the mixture out of the pan and onto the sheet. Carefully cut the brownies into bars of equal size. Separate enough to have space between each bar.
7. Dehydrate for another 3 to 5 hours or until dense and fudgy.
8. Carefully stack one bar on top of another (I stuck the sides that were on the Teflex sheet together), and gently press to seal the two halves together. This will make a brownie of ‘proper’ thickness. Garnish if desired.
Poemomm's Thoughts
By poemomm These are the richest, most decadent brownies you will ever eat, and they’re completely appropriate for cooked food eaters! And they’re nut free (I put a walnut on the top for garnish in the photo).
Unlike most brownie recipes, which rely heavily on nuts and/or coconut oil for body, this recipe utilizes raw ivory teff flour or sorghum flour- super nutritious, gluten free, easily digestible grains. Teff and sorghum are available raw from Bob’s Red Mill. The nice side note to this is that these brownies do not have the bitter, slightly ‘off’ taste that I have found in most regular raw recipes.
It is really important to have high quality raw cacao powder. The first cacao I bought was overly fermented and tasted terrible. It almost put me off raw chocolate forever. I’ve switched to Nutiva brand, which I find gives consistently wonderful results.
There is some debate about sweeteners in the raw community. I've opted to use real, raw, evaporated cane juice in this recipe (and many of my new ones) in place of agave. Feel free to sub in agave or soaked Medjool dates, but be aware that the taste and texture will change, and you may need to add additional water.
To make nut brownies (my husband prefers brownies studded with walnuts), stir 1 cup of chopped walnuts into the brownie batter before dehydrating.
Follow the directions carefully to avoid fermentation and speed the process of making the brownies considerably.
This recipe may be stored and served at room temperature.
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Comments
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rawk 'n rawl
Dec 13, 2010
Poemomm, I want to thank you for your extreme generosity with your creativity, caring, and time. This brownie recipe is the only one that has ever interested me enough to try and I cannot wait! Ground nuts, cacoa and pureed raisins do not a brownie make. I have called my little health food store that does carry some Bob's Red Mill products, but they do not have the product I need. I have ordered from Bob's before, so I'll go in search. Can you tell I am excited??!!!
Kendra Far Above Rubies
Dec 13, 2010
*These are the richest, most decadent brownies you will ever eat*
Oh I believe ya honey! lol! ;)
fender99
Dec 13, 2010
where can you find defatted almond flour, and is it raw? Thanks! looks like a great recipe!
ofek
Dec 13, 2010
dear naomi - i am quite grateful for your most recent original(?) recipes - including this one! using teff is a new concept for me.. could you refer me to some pages on the net (other than wikipedia..) - that give more practical information about using teff or sorghum in the raw kitchen? is it easy to sprout teff? does it taste better sprouted and redehydrated? same for sorghum..
whatever you know will be appreciated.
keep up the good work!
HolyGuacamole
Dec 13, 2010
Ack, sorry for the double post... Gone Raw has its quirks at times!
HolyGuacamole
Dec 13, 2010
Another amazing looking recipe!
However, I was researching Sucanat since I saw it being used in another of poemomm's recipes this morning, thinking that it wasn't actually raw.
It doesn't, in fact, appear to be raw, as far as I can tell. This link mentions that it is "heated," although it doesn't say to what temperature, as does the wikipedia entry.
http://www.wisegeek.com/what-is-sucanat.htm
http://en.wikipedia.org/wiki/Sucanat
Sucanat is a trademarked brand name for a particular product, so I can't imagine that some would be raw and some not.
If someone can post a link to something that contradicts this, I would appreciate seeing it.
HolyGuacamole
Dec 13, 2010
Another amazing looking recipe!
However, I was researching Sucanat since I saw it being used in another of poemomm's recipes this morning.
It doesn't appear to be raw, as far as I can tell. This link mentions that it is "heated," although it doesn't say to what temperature. http://www.wisegeek.com/what-is-sucanat.htm
If someone can post a link to a truly raw Sucanat, I would appreciate seeing it. TIA!
daniefon
Dec 13, 2010
Can you tell me where you find it online? I can't find it, I checked my regular places and did a search!
daniefon
Dec 13, 2010
Thank you.
poemomm
Dec 13, 2010
*daniefon* -- I order my evaporated cane juice online or through my local coop. Yes, some brands are raw and some are not. Sucanot is raw and easily available.
poemomm
Dec 13, 2010
you could use defatted, ground almond flour, if you have any on hand, ground buckwheat flour, or any other raw starch. It will change the taste a bit, though.
carrie6292
Dec 13, 2010
Do you know what i can use to replace the teft or sorghum powder? I'd love to make these today!!! Thanks!!!
Raven4346
Dec 13, 2010
You are amazing!
daniefon
Dec 13, 2010
These sound great! Where do you find the sucanat? And, are some types of sucanat raw and others not?
Thank you!
Winona
Dec 13, 2010
Your attention to detail is astounding! Thanks for telling us the exact consistency, type of ingredients, and precise instructions. Beautiful photo, as well!
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