BETTER than GRAINs & CRON BROWNIE RECIPE

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ALL:Instead of using "grain flours" I recommend using SPROUTED SPELT FLOUR. The ONLY source I know of for Sprouted Spelt Flour is:http://www.creatingheaven.net/eeproducts/eesfc/orderform.htmlDo you want sprouted flour products? (Better than grains!) Then check these 2 links for more details:I've found "sprouted grain" bread/tortillas that I use instead of grain bread. You can ask your local health food store to carry these. Several products listed here...See: http://www.food-for-life.com/index.asp /message/6487Also, I've been perfecting a high protein brownie recipe that is quite good & high nutrition. Not finished with a perfect final recipe, but this is certainly good enough to begin with...(If anyone wants this recipe in a very nice Word Doc with the nutrition analysis included too please email me "off list" at:

no-spam-please@...

and I will send it to you with nutrition graphs!)(The following recipe may post messy due to formatting when sent. Sorry. At least you can get the nice looking Word Doc recipe from me though!)

Rare J Sprouted Spelt Brownies

(high nutrition – reduced calorie - low or no allergy for dairy & grains)

Bake at 350 degrees for 15-18 minutes. (Caution don't over bake or it gets too dry!)

Cream in Order the Following Ingredients:

¼ Cup Butter soft room temp (I use Ghee.)

2 tsp Vanilla (I use Certified Organic = ORG.)

¼ Cup Lecithin (I use NOW brand Granules.)

¼ Cup Maple Sugar (ORG)

½ Cup Maple Syrup (ORG)

3 T Hazelnut Oil Rapunzel great taste! (ORG)

1 ¾ Cup Baking Splenda (sucralose safe inert non-calorie sugar-sub.)

1 Cup Soy Milk West Soy Unsweetened (ORG)

2 Cups 300 g Whey CFM Isolate (with Vanilla & Sucralose added)

¾ Cup Soy Milk West Soy Unsweetened (ORG)

1 ¼ Cup Cocoa Rapunzel (ORG)

2 Eggs (ORG)

¼ Cup Soy Milk IF needed for correct baking texture (ORG)

Thoroughly Mix Dry Ingredients

1 ¼ Cup Sprouted Spelt Flour see end notes for source (ORG)

1 ¼ Cup Pecan, Hazelnut, Macadamia, or Almond Meal Flour Bits

1 Cup Coconut Meal or Flour (ORG)

1 Cup Psyllium (I'm going to experiment with Glucomannan too. It's better IMO.)

½ to1 tsp Sea Salt w/minerals (Celtic)

1-2 tsp Baking Powder (I use potassium type.)

3 T Cal-Mag Citrate 1800 mg & D 900 IU (NOW Brand Powdered)

Recipe Ideas: I use two 8" x 12" bake pans. Be careful not to over bake or brownies will be to dry! I try to keep brownie batter as dry as possible for reduced baking time & temperature, so this is viscose, gooey, & harder to work with. (Use more soy milk if too difficult for you to mix & flatten out in baking pans. Use spatula to spread evenly in bake pans.) When mixing the wet mix with the dry mix, pour liquid in within about a minute as you stir with a large spoon the entire mixture. Don’t go too slow, stirring time wise, or the mix will thicken slowing mixing & pouring-n-spreading in bake pans. Stir just enough to blend & stop! These brownies are made to enhance nutrition, lower calories, maintain great taste, & reduce exposure to dietary allergies from grains or dairy using the following. Sprouted Spelt Flour eliminates grain allergies and anti-nutrients found in all grains, and Sprouted Spelt has excellent nutrition content & taste! Ghee (butter fat w/o protein-cream) is used to provide the butter flavor w/o dairy protein allergy or “oil-burn problems”. Very low-fat Whey CFM Isolate is used to boost protein & mineral content, and many who are allergic to dairy can still tolerate this Whey CFM Isolate without problems! (But don’t use Whey if have serious dairy allergy concerns. Add egg whites for more protein.) Tapioca & Arrowroot flours can be used too without the usual allergy grain or anti-nutrient concerns. Use whipped egg whites instead of whole eggs to reduce fat & increase lighter fluffy texture. Use other nut meals-flours-bits such as Hazelnut, Macadamia, Almond, or Walnut. Coconut flour-meal is optional. Can use more Whey & less nut flour-meals-bits to increase further protein & mineral content & reduce fat calories. It’s possible one might be able to use pumpkin or butternut or acorn squash in place of the maple sugar & syrup (even soymilk or nuts or flours or whey) to maintain moisture & good flavor –might need to increase sucralose too. It’s possible some more neutral tasting seaweeds such as ground Kombu could enhance nutrition too. Also, one can add powdered calcium, magnesium, lecithin, and fiber such as psyllium to enhance nutritional content or properties without affecting taste too drastically. If concerned about AGEs baking time and/or temp can be reduced further by using less soymilk for drier batter, or use longer bake times at lower temps, or just eat less baked more moist brownies. This will address some concerns with AGEs produced at higher temps. With a lower temp longer bake time or baking for more moist results one could probably use temps between 250-300F degrees. Please convey your critique, results, & suggestions with this recipe. J

The ONLY source I know of for Sprouted Spelt Flour is:

http://www.creatingheaven.net/eeproducts/eesfc/orderform.html

I buy Whey CFM Isolate with sucralose & vanilla added from:

http://www.proteinfactory.com/

Suggestions, comments, critique, recipes, nutrition ideas or analysis, organic sources welcome! Please email numi at no-spam-please@...

Thanks!

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