Comments on: My Tuesday Twister http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Sun, 12 Feb 2012 22:33:39 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Annie Dru http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/comment-page-1/#comment-28337 Annie Dru Thu, 18 Feb 2010 19:13:15 +0000 http://gnowfglins.com/?p=6418#comment-28337 Hi Wardeh! I enjoy your blog, and have turned my students on to your upcoming e-course (I teach a six week series on traditional food preparation here in San Diego). I have an amazing brownie recipe that I received years ago from my cooking instructor. It is oohy gooey delicious, and I just substitute sprouted spelt flour. 3 sticks raw pastured butter 3 1/2 cups Sucanat or Rapadura 8 pastured eggs 3 Tbsp. vanilla 2 cups sprouted whole grain flour (I like spelt) 5 cups melted organic chocolate chips 2 cups walnuts (optional) bake at 350 degrees for 35 minutes YUM! This recipe makes a large batch because they will be devoured quickly!!! Best wishes for your upcoming classes, Annie Dru Hi Wardeh! I enjoy your blog, and have turned my students on to your upcoming e-course (I teach a six week series on traditional food preparation here in San Diego).

I have an amazing brownie recipe that I received years ago from my cooking instructor. It is oohy gooey delicious, and I just substitute sprouted spelt flour.

3 sticks raw pastured butter
3 1/2 cups Sucanat or Rapadura
8 pastured eggs
3 Tbsp. vanilla
2 cups sprouted whole grain flour (I like spelt)
5 cups melted organic chocolate chips
2 cups walnuts (optional)

bake at 350 degrees for 35 minutes

YUM!

This recipe makes a large batch because they will be devoured quickly!!!

Best wishes for your upcoming classes,

Annie Dru

]]> By: Coral http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/comment-page-1/#comment-28328 Coral Thu, 18 Feb 2010 08:25:31 +0000 http://gnowfglins.com/?p=6418#comment-28328 Best, most amazing brownies ever, and gluten free...http://www.elanaspantry.com/brownies/ I use honey instead of agave and sometimes peanut butter instead of almond butter. Best, most amazing brownies ever, and gluten free…http://www.elanaspantry.com/brownies/ I use honey instead of agave and sometimes peanut butter instead of almond butter.

]]> By: My Tuesday Twister | GNOWFGLINS http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/comment-page-1/#comment-28283 My Tuesday Twister | GNOWFGLINS Tue, 16 Feb 2010 18:12:34 +0000 http://gnowfglins.com/?p=6418#comment-28283 [...] haven’t gotten back to the brownies I mentioned last week, mostly because we were low on eggs much of the time. I will probably try some again for this [...] [...] haven’t gotten back to the brownies I mentioned last week, mostly because we were low on eggs much of the time. I will probably try some again for this [...]

]]> By: Katie http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/comment-page-1/#comment-28190 Katie Sat, 13 Feb 2010 04:32:25 +0000 http://gnowfglins.com/?p=6418#comment-28190 Wardeh, I have tried the black bean brownies, too, and they are shockingly amazing. No one guesses what the secret ingredient is. That being said, I am working on a soaked brownie recipe too! :) Katie Wardeh,
I have tried the black bean brownies, too, and they are shockingly amazing. No one guesses what the secret ingredient is. That being said, I am working on a soaked brownie recipe too!
:) Katie

]]> By: Wardeh http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/comment-page-1/#comment-28107 Wardeh Wed, 10 Feb 2010 13:18:12 +0000 http://gnowfglins.com/?p=6418#comment-28107 Amy - That is true; buckwheat is gluten-free. It is not a variety of wheat at all, which is confusing considering the name it bears. ;) Regarding the carob, I use chocolate and carob interchangeably - although I tend to use less carob than chocolate because I feel the flavor is stronger. So if you're wanting to try a brownie recipe, give carob a try! Divina - Hello! I'm happy you stopped by and look forward to seeing you in the eCourse. Amy – That is true; buckwheat is gluten-free. It is not a variety of wheat at all, which is confusing considering the name it bears. ;) Regarding the carob, I use chocolate and carob interchangeably – although I tend to use less carob than chocolate because I feel the flavor is stronger. So if you’re wanting to try a brownie recipe, give carob a try!

Divina – Hello! I’m happy you stopped by and look forward to seeing you in the eCourse.

]]> By: Divina http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/comment-page-1/#comment-28106 Divina Wed, 10 Feb 2010 07:00:37 +0000 http://gnowfglins.com/?p=6418#comment-28106 I found your blog through Just Making Noise. I want to join the e-course. I'll be enrolling tomorrow. Lots of good information here. Glad to have found this. :) I found your blog through Just Making Noise. I want to join the e-course. I’ll be enrolling tomorrow. Lots of good information here. Glad to have found this. :)

]]> By: Amy http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/comment-page-1/#comment-28103 Amy Wed, 10 Feb 2010 04:33:40 +0000 http://gnowfglins.com/?p=6418#comment-28103 Wardeh, I love how brave you are at experimenting with recipes! While I've made my own bread for a while, I confess I have done zero experimenting. I didn't realize that buckwheat was gluten-free. Did I misunderstand you, or am I correct in assuming that is what you were saying? Have you considered making brownies with carob powder? I have acid reflux and can't eat chocolate. Sad, isn't it. Wardeh, I love how brave you are at experimenting with recipes! While I’ve made my own bread for a while, I confess I have done zero experimenting. I didn’t realize that buckwheat was gluten-free. Did I misunderstand you, or am I correct in assuming that is what you were saying?

Have you considered making brownies with carob powder? I have acid reflux and can’t eat chocolate. Sad, isn’t it.

]]> By: Wardeh http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/comment-page-1/#comment-28099 Wardeh Tue, 09 Feb 2010 22:56:24 +0000 http://gnowfglins.com/?p=6418#comment-28099 Thank you for sharing the recipes, Deb and Tiffany! So fun to find new things to try. I appreciate you taking the time to share recipes that you know and love. Thank you for sharing the recipes, Deb and Tiffany! So fun to find new things to try. I appreciate you taking the time to share recipes that you know and love.

]]> By: DebB http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/comment-page-1/#comment-28098 DebB Tue, 09 Feb 2010 21:52:34 +0000 http://gnowfglins.com/?p=6418#comment-28098 Wardeh, thanks so much for all the great info you share. A sprouted bread recipe (sprouts are not dried or ground into flour) I tried last night turned out amazingly light and tasty. See this website for recipe: http://whatwearecookingnow.blogspot.com/2008/11/100-sprouted-wheat-bread.html I used less yeast than the recipe called for and added some of my sourdough starter to the mix Wardeh, thanks so much for all the great info you share. A sprouted bread recipe (sprouts are not dried or ground into flour) I tried last night turned out amazingly light and tasty. See this website for recipe:
http://whatwearecookingnow.blogspot.com/2008/11/100-sprouted-wheat-bread.html
I used less yeast than the recipe called for and added some of my sourdough starter to the mix

]]> By: Tiffany http://gnowfglins.com/2010/02/09/my-tuesday-twister-2010-02-09/comment-page-1/#comment-28095 Tiffany Tue, 09 Feb 2010 20:32:16 +0000 http://gnowfglins.com/?p=6418#comment-28095 Wardeh, Here are a couple of brownie recipes that my family REALLY likes. The first, using evap. cane sugar are just like the good ol' brownies that are made the "normal" way. The second, are slightly more dense, but still very chewy and rich. Brownies Sweetened With Evaporated Cane Juice 12 tbsp butter 6 tbsp coca powder 1 tsp postum (optional) 3 eggs 1¼ cups evaporated cane juice 2 tsp vanilla 1 cup fresh-ground sprouted wheat flour A pinch of sea salt Pre-heat oven to 350°F. In a saucepan melt the butter then add the cocoa powder and postum. Set aside to cool. In a mixing bowl beat the eggs, evaporated cane juice and vanilla for 2 minutes. Stir in the chocolate mixture. Fold in the flour and sea salt just until combined. Pour into a greased, square baking dish and bake for 25 minutes. Sprouted Wheat Brownies Sweetened With Dates 12 tbsp butter 6 tbsp cocoa powder 1 tsp postum (optional) 1 cup dates or raisins ¼ water 3 eggs 6 tbsp raw honey 2 tsp vanilla 1 cup fresh-ground sprouted wheat flour Pinch of sea salt Pre-heat oven to 350°F. Melt the butter in a saucepan on low heat, stir in the cocoa powder and the postum. Set aside to cool. Puree the dates or raisins with the water in a food processor or blender. In a mixing bowl beat the eggs, date puree, honey and vanilla for 5 minutes. Stir in the chocolate mixture until well combined. Fold in the flour and salt just until mixed. Pour into a greased, square baking dish. Bake until top springs back when lightly touched about 22-24 minutes. Copyright © 2010 By Tiffany Perez Tiffany’s Table L.L.C. All Rights Reserved. Wardeh,
Here are a couple of brownie recipes that my family REALLY likes.
The first, using evap. cane sugar are just like the good ol’ brownies that are made the “normal” way.
The second, are slightly more dense, but still very chewy and rich.
Brownies Sweetened With Evaporated Cane Juice

12 tbsp butter
6 tbsp coca powder
1 tsp postum (optional)
3 eggs
1¼ cups evaporated cane juice
2 tsp vanilla
1 cup fresh-ground sprouted wheat flour
A pinch of sea salt

Pre-heat oven to 350°F. In a saucepan melt the butter then add the cocoa powder and postum. Set aside to cool. In a mixing bowl beat the eggs, evaporated cane juice and vanilla for 2 minutes. Stir in the chocolate mixture. Fold in the flour and sea salt just until combined.
Pour into a greased, square baking dish and bake for 25 minutes.
Sprouted Wheat Brownies Sweetened With Dates

12 tbsp butter
6 tbsp cocoa powder
1 tsp postum (optional)
1 cup dates or raisins
¼ water
3 eggs
6 tbsp raw honey
2 tsp vanilla
1 cup fresh-ground sprouted wheat flour
Pinch of sea salt

Pre-heat oven to 350°F. Melt the butter in a saucepan on low heat, stir in the cocoa powder and the postum. Set aside to cool. Puree the dates or raisins with the water in a food processor or blender. In a mixing bowl beat the eggs, date puree, honey and vanilla for 5 minutes. Stir in the chocolate mixture until well combined. Fold in the flour and salt just until mixed.
Pour into a greased, square baking dish. Bake until top springs back when lightly touched about 22-24 minutes.
Copyright © 2010
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

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