Category

A nutty dense brownie great for

Yields1 Serving

 ¾ cup Great River Organic Milling Barley Flour
 1 cup Great River Organic Milling Whole Wheat Pastry Flour
 1 cup Great River Milling, Gluten Free, Super-Fine Almond Flour
 1 ¼ cups cocoa powder
 2 tsp baking powder
 ½ tsp salt
 ¾ cup organic creamy peanut butter
  cup canola oil
 2 eggs
 2 tsp vanilla
 1 cup brown sugar
 ½ cup chocolate chips *optional
 12 cups dry roasted almonds *optional topping

1

Heat oven to 350 degrees. Grease a 9" x 13" pan.

2

With mixer or fork, beat together the peanut butter, oil and eggs until smooth.

3

Add sugar, vanilla and cocoa powder and beat again.

4

In separate bowl, blend flours, baking powder, and salt.

5

Combine two mixtures and add chips (if desired). Stir until well blended. If mixture seems too stiff or dry add a tablespoon or two of water or milk.

6

Spread in pan and bake about 30 minutes.
Add optional almonds to top after 20 minutes of baking.
Do not over bake.

Ingredients

 ¾ cup Great River Organic Milling Barley Flour
 1 cup Great River Organic Milling Whole Wheat Pastry Flour
 1 cup Great River Milling, Gluten Free, Super-Fine Almond Flour
 1 ¼ cups cocoa powder
 2 tsp baking powder
 ½ tsp salt
 ¾ cup organic creamy peanut butter
  cup canola oil
 2 eggs
 2 tsp vanilla
 1 cup brown sugar
 ½ cup chocolate chips *optional
 12 cups dry roasted almonds *optional topping

Directions

1

Heat oven to 350 degrees. Grease a 9" x 13" pan.

2

With mixer or fork, beat together the peanut butter, oil and eggs until smooth.

3

Add sugar, vanilla and cocoa powder and beat again.

4

In separate bowl, blend flours, baking powder, and salt.

5

Combine two mixtures and add chips (if desired). Stir until well blended. If mixture seems too stiff or dry add a tablespoon or two of water or milk.

6

Spread in pan and bake about 30 minutes.
Add optional almonds to top after 20 minutes of baking.
Do not over bake.

Almond Brownies