Yep, I’m messing with brownies again.
It’s the last day of the Creative Kitchen Challenge and I’m going out with a bang.
You may remember that I challenged you to cook with at least one unfamiliar ingredient a day for a whole week. Well, this last effort’s mystery ingredient is sauerkraut, or pickled cabbage for those that aren’t au fait with their fermented foods.
Why pickle cabbage?
Well because it gives the otherwise ordinary veg lots of lovely bacteria (don’t worry, they’re the friendly sort) which boost your immune system and keep your digestion ticking over comfortably.
Why put that in brownies?
Because I’m a dangerous madwoman.
Kidding! Sauerkraut is actually a lovely addition to baked desserts. The Germans have been stuffing it in chocolate cakes for centuries.
It gives the finished treat a moist, rich texture and, provided you rinse your cabbage very very well, there’s no sour ‘pickly’ taste.
Verdict: I’ve always loved sauerkraut but never cooked with it before. These were a pleasant surprise and something I’ll definitely make again when in a brownie mood (ie every damn weekend).
Sauerkraut Brownies (makes 24)
- 1/2 cup coconut flour
- 1/2 cup butter, melted
- 1/2 cup cocoa powder
- 5 large eggs
- 3 tbsps honey
- 1/4 tsp baking powder
- 1/2 cup sauerkraut
- Thoroughly rinse and drain your sauerkraut to remove the taste of vinegar. Finely chop it or put in a food processor and blitz for a few seconds. Set aside.
- Sieve the coconut flour, baking powder and cocoa powder into a large mixing bowl.
- In a separate bowl whisk together the eggs and honey. Stir in the melted butter (make sure it’s at room temperature – you don’t want to cook the eggs).
- Add the wet ingredients to the dry to form a runny batter. Gently fold in the sauerkraut.
- Smooth the batter into a greased or lined 8in x 8in baking dish.
- Bake at 375 for 20 minutes til firm. Remove and let cool before slicing.
- Bacon Brownies
- Dark Chocolate Avocado Cookies
- Chocolate Marble Torte
- Thursday Thoughts: The Creative Kitchen Challenge
Featured at the Healthy Home Economist