Chocolate Buckwheat Brownies

Chocolate Buckwheat Brownie 3

Chocolate Brownie. Doesn’t saying those two words make your mouth water? (I think I may have just drooled a bit…) Now on to the next word. Kale. The saliva just doesn’t flow as freely does it? Well, no fear my friends because you will be drooling over this kale! I have served these brownies multiple times to SAD eaters (Standard American Diet) and the response is always the same, “What is in these brownies? They are delicious!” If there is one plant I recommend eating on a daily basis it would have to be kale. Kale is a phytonutrient superstar! Now you can eat kale for dessert!

Chocolate Buckwheat Brownie

1-1/2 cups chopped kale, spinach, or other greens
1/2 cup (packed) pitted Medjool dates
3 tablespoons ground flaxseed
1 cup boiling water
3/4 cup buckwheat flour
1/4 cup plus 1 tablespoon unsweetened cocoa powder
1/4 cup arrowroot or tapioca starch
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup coconut sugar
1/2 cup + 2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup chopped hazelnuts (optional)
Chocolate Icing (recipe follows)

Preheat the oven to 350 degrees F.

Line an 8×8- inch pan with parchment paper. Leave sides long enough so that you can lift out the brownies when cooled. Place the kale, dates, and flaxseed in a large heat-safe bowl. Pour the boiling water over the ingredients and mix to combine. Soak for 10 minutes.

In a large bowl, whisk together the buckwheat flour, cocoa powder, arrowroot or tapioca starch, cinnamon, baking powder, baking soda, and salt.

Pour the kale mixture into a blender. Add the coconut sugar, applesauce, and vanilla. Blend on high until creamy and smooth with no flecks of kale remaining. Pour into the flour mixture and stir to combine thoroughly. Fold in hazelnuts, if using. Pour the batter into the baking dish and spread it out.

Bake for about 25 minutes until the brownies are firm to the touch and pulling away from the sides of the pan. Cool for at least 30 minutes.

Spread the icing over the brownies. Refrigerate for at least 2 hours before cutting into squares. Store the brownies, covered, in the  refrigerator.

Chocolate Icing

1/2 cup raw macadamia nuts
1/4 cup plus 1 tablespoon water
2 tablespoons virgin coconut oil, melted
4 tablespoons unsweetened applesauce
2 tablespoons unsweetened cocoa powder
2 tablespoons honey or Grade B maple syrup

Combine all of the ingredients in a high- speed blender such as a Vita Mix. Blend on high until creamy and smooth. Use right away. (Adapted from Recipe Source: Crazy for Kale)

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.