Peanut brownies

Deb January 26, 2006

Adapted from Raisin Nut cookies in Nourishing Traditions. If you can tolerate gluten, you can use that recipe, but reduce the flour by 4 Tbs. Then add 4 Tbs cocoa to the second stage.

  • 4 oz butter
  • ½ cup whole yoghurt
  • 1 cup gluten free whole grain flour (eg. Amaranth, buckwheat, brown rice or a combination)
  • ¾ cup rapadura (aim to reduce this to ½ cup over time)
  • 4 Tbs cocoa, sifted
  • 1 tsp vanilla essence
  • ¼ tsp sea salt
  • ¼ cup arrowroot
  • 1 1/4 cups “crispy” peanuts

Cream the butter, then add the yoghurt and flour (but not the arrowroot) and mix well. Cover and leave at room temperature for 12-24 hours. Beat flour mix with rapadura, cocoa, vanilla essence and sea salt till smooth. Add arrowroot, and beat again till smooth. Add peanuts and mix. Drop spoonfuls into a lined tray. Bake at 175C (350F) for about 20 mins. Cool completely before removing from tray.

Variation: Spicy fruit & nut, or raisin, biscuits

  • Replace cocoa with ½ tsp cinnamon or mixed spice, and extra arrowroot
  • Replace peanuts with ¾ cup slivered crispy almonds and ½ cup raisins OR 1 cup raisins