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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Leg Crampslouiser - 2 hours 29 min ago
How do you not get bored of just raw fruit and veg 24-7?????jeddoveyl - 1 day 1 hour ago
Natural Hair ColorClaireT - 1 day 14 hours ago
What is the one kitchen tool you could not live without?TammiTrue - 6 days 7 hours ago
Avocado headache!!!stellabbell - 1 week 2 days ago