Nutrient Packed Einkorn Almond Butter Blondies
Of all of the whole grain flours, I had the least experience with einkorn. It is a truly ancient grain, possibly dating back to 12,000 BC. It is very high protein, having 35 to 50 percent more protein than hard red wheat, and also high in Vitamin A and antioxidants, making it nutritionally dense. These Einkorn Almond Butter Brownies offer a great way to introduce yourself to its flavor, texture and baking properties. Erin Dooner, author of The Sweet Side of Ancient Grains, does not recommend substituting it one-to-one with wheat flour. She explains that it has a low rate of absorption with liquids and that it interacts with fats differently as well. Dooner provides great guidance in the beginning of her book on how to use all of these ancient grains, such as einkorn along with emmer, teff, spelt, quinoa and others. Make sure to check out her recipe for Buckwheat Double Dark Chocolate Brownie Cookies as well.
Excerpted with permission from publisher. The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies, and Moreby Erin Dooner. Published by Countryman Press, 2015.
The almond butter does wonders for these blondies. Its nutty flavor adds complexity and chewiness not usually found with other recipes. The einkorn version is like a cross between a blondie and cookie bar. The whole-wheat version is definitely more of a cookie bar than blondie, but equally as delicious!
Prep time: 15 minutes | Cook time: 24 minutes | Ready in: 40 minutes, plus cooling |
Dairy-free: Coconut oil, Dairy-free chocolate chips
- 1 cup (125 grams) whole-grain einkorn flour or whole-wheat flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 6 tablespoons (84 grams) unsalted butter or coconut oil, melted and cooled slightly
- ¾ cup + 1 tablespoon (163 grams) light brown sugar or raw sugar
- 6 tablespoons (98 grams) almond butter, room temperature
- 1½ teaspoons vanilla extract
- 1 large egg, room temperature
- ¾ cup (128 grams) semisweet -chocolate chips
- Preheat the oven to 350°F (175°C) and line an 8 × 8-inch (20 × 20 cm) baking pan with parchment paper, leaving an overhang on opposite ends.
- In a medium bowl, mix together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl with an electric hand mixer or a large wooden spoon, beat together the melted butter or coconut oil, sugar, almond butter, and vanilla at medium speed, scraping the sides of the bowl as needed. Add the egg and stir until combined. Fold in the flour just until very few streaks of flour remain. Fold in the chocolate chips.
- Spoon the batter into the prepared pan. It will be quite thin. Bake for 16 to 24 minutes or until the top has very lightly browned and the middle appears set.
- Let cool completely, about 2 hours, and then using the parchment paper overhang, lift the blondies out of the pan and cut into squares. Store in an airtight container for up to 4 days.
Remember to always stir your nut butters before using. If any oil has pooled at the top, do not pour it out! Stir it back into the nut butter.
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