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Dark Chocolate cauliflower SPELT brownies

Recipe by Callie Blount | Photos by Jacob Blount

MAKES 9-12 brownies
COOK 30 minutes



1. Preheat oven to 350 degrees. Grease an 8-by-8-inch dark metal brownie pan with olive oil cooking spray.
2. Puree cauliflower, almond milk, and vanilla extract in blender until smooth. Add in melted dark chocolate, coconut oil, and eggs, and blend until smooth, about 30 seconds.
3. In a bowl, whisk together coconut sugar, ground pistachios, cocoa powder, spelt flour, baking powder, and salt until evenly combined.
4. Stir cauliflower mixture into dry ingredients until just combined (avoid over-stirring the batter). Stir in dark chocolate chunks until distributed.
5. Pour batter into baking pan; smooth top with spatula to evenly distribute batter.
6. Bake for 30 minutes, or until a toothpick in the center comes out clean.
7. Remove brownies from oven. Place on cooling rack, and sprinkle with remaining tablespoon of ground pistachios. Allow to cool completely before removing from pan.

This recipe also appeared in Birmingham Magazine

Don't forget to buy your Sharpham Park ingredients :

Organic White
Spelt Flour
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