This is an almost glutenfree, moist brownies recipe for Janne.
You can substitute the spelt with any glutenfree flour mix, or with the flour you know and like.
I wanted try something without sugar which will get me a very moist brownie, and I like experimenting in baking textures.
It can be vegan, just leave out the egg, the dough might be moist enough like that.
- 200g corn polenta
- 80g poppy seeds
- 100 ml of warm plantmilk
- pinch of salt
- 2 tbsp of honey
- handful of dates
- handful of figs
- 80g of spelt flour
- 1 tbsp of baking powder
- 2 tbsp of cacao
- 1 egg
Mix together the polenta, poppy seeds, salt, honey and dates, let cook with as much water as needed (should say it on the polenta) be careful, it will cook very fast and might splash, which could give you ugly blisters, so stir while you can.
Ones the mix is done, put aside and mix the dry ingredients: flour, baking powder, cacao. Mix the egg and warm milk in, when there is no loose flour left, go for mixing it all and stir the cut figs in. Now it depends on you, if it’s too moist add some flour.
Put it in the preheated oven at 180°C for about 30-40 minutes. If you try it warm, you might be disappointed, for you will have a dessert rather than a brownie, but let it cool a bit and it will show its true self.
I hope you enjoy it, let me know, how it came out!