2 cups millet (soaked and drained)
8 Medjool dates
1 cup agave nectar
2 teaspoons vanilla or a vanilla bean (scraped)
½ teaspoon sea salt
1 cup flaxmeal (or up to 2c, ground extra fine)
1 cup pecans (chopped)
1. Process the millet until it’s a paste. Add everything, but the flax and pecans, to the millet.
2. Process until it resembles a pancake batter (it will be loose).
3. In a separate bowl, stir flaxmeal until it thickens into a cookie dough consistency. Then stir in the pecans.
4. Dehydrate at 105 Fahrenheit for 10-12 hours or until firm (If you like moister brownies, do less time).
Poemomm's ThoughtsBy poemomm
This delicious, blond brownie tastes like the brown sugar blondies I used to eat in elementary school.
Studded with plenty of pecans, make sure to dehydrate it to your desired level of oohy-gooiness, or dehydrate to the full amount for a drier, ‘energy bar’ texture.
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