Ya know, sometimes when I dream up recipes in my head they don’t always pan out when I get down to making them. Then sometimes, a kind of magic happens when I try to save what didn’t work and out comes something drool-worthy. This was how the raw brownie came about. Best of all, nothing is ever wasted. But above all else, you’re not limited to eating these brownies just for dessert, you can most definitely have them for breakfast. Break them up in your cereal for extra energy, or grab them on the go when you’ve hit the snooze button five time too often.
1 cup buckwheat, soaked for 1 hour and rinsed
1 cup almond “flour” (this is the pulp left-over from making almond milk, it keeps in the fridge for 2 days)
1/2 cup walnuts, 1 cup sesame seeds mixed with 2 tbsp. agave
2 – 3 tblsp. cacao powder & 2 tsps. vanilla, 1 – 2 tbsp. honey or agave (depending on your sweet tooth)
In a food processor, process the buckwheat, almond “flour” and walnuts until ground but not powdered. Add the remaining ingredients until you get to a paste consistency. Spread it on a teflex or piece of baking sheet and dehydrate at 115F (46.5C) for 12 – 16 hours. If you don’t own a dehydrator, press it into a baking sheet-lined 6″ square pan and chill in the fridge for 2 – 3 hours. Cut into desired pieces and eat up buttercup.
