Friday, October 16, 2009

Buckwheat Brownies

In my 2nd interview with Nicolette Dumke, she named a couple of her favorite recipes, one of which is her Buckwheat Brownies. I got to thinking that if an author of multiple wonderful, allergy-friendly cookbooks says that something is her favorite, it must be worth a try. ...and I always love to satisfy a chocolate craving!

These brownies are wheat, gluten, soy, dairy, refined sugar, and corn-free. I substituted a mix of honey and maple syrup for the maple sugar, which resulted in a more cake-like brownie. Brian and I both gobbled them up! They are sooooooo good! Next time, I might try a few adjustments for a more fudge-like texture, but then again, why play with a good thing?

You can find the recipe at the end of my interview with Nicolette. ...and if you are interested in learning more about the nutritional value of buckwheat, click here. Enjoy!

1 comment:

  1. I would like to use buckwheat more and this recipe sounds like a great way to use it. Thanks for the recipe!