¾ cup whole-wheat pastry flour (or ½ cup whole wheat flour and ¼ cup unbleached, unbromated white flour)
1 tsp. baking powder (aluminum free)
¼ tsp. sea salt
½ cup chopped walnuts
½ cup mashed tofu (4 oz. –use soft tofu)
2 tbs. canola oil
2 tbs. honey
1/3 cup maple syrup
1 tsp. vanilla extract
¼ cup unsweetened cocoa powder
Preheat oven to 350’ F.
1. Combine flour, baking powder, salt, and nuts in bowl.
2. Combine tofu, oil, honey, maple syrup, vanilla, and cocoa powder in blender of food processor and process until completely smooth. Stir into a bowl with the flour mixture until completely blended. If too thick to blend together, add a tbs. or so of water, as needed.
3. Spread batter into an oiled 8”sqare baking pan. Bake 20-25 minutes, until firm. Don’t overbake. Let cool in pan at least 15 minutes before cutting.
Yields 16-2” square brownies
Per square: 93 calories, 4.5g fat, 0.5g sat fat, 1.4g fiber, 2.1g protein.