The teenagers love these fudgy spelt brownies… best served with icecream on top, and a drizzle of gently heated hazelnut spread (such as nutella).
Can be made with all organic ingredients.
Spelt Brownies Recipe:
1 cup softened butter (or grapeseed oil or Becel brand non-hydrogenated margarine)
1/2 cup cocoa powder (coco camino brand is excellent)
1 1/2 cups cane sugar (or brown sugar)
1 teaspoon vanilla
1 teaspoon clubhouse rum
3/4 teaspoon baking powder
3/4 cup whole spelt flour
3/4 cup chopped walnuts (optional) or skor bar pieces – optional
Thoroughly beat oil & cocoa powder until completely blended, add sugar, blend well, add eggs, vanilla and clubhouse rum, beat til creamy. Add corn flour and baking powder and nuts. Stir til just mixed. Pour into greased 8x8x2 pan. Bake in slow oven 325°F oven for 35 min, until toothpick inserted comes out clean.
Alternate frosting options: just a bit of powdered sugar dusted on top by using a sieve to powder evenly.
Original brownies recipe here