Amazake chocolate walnut brownies


An excellent spongy structure, bite and crunch of walnuts, cacao and dark chocolate chunks, and the delicate taste of amazake. 
It's just hard to resist.


What is AMAZAKE?
Amazake is a traditional natural sweetener obtained by fermentation of cooked rice or other grains with the culture of Aspergillus Oryzae. This "noble" cultured bacteria can break down the complex grain carbohydrates into smaller, sweeter simple sugars (mono, oligo, and polysaccharides).

The result is a super delicious pudding-like sweet paste that can be used in cakes, muffins, pancakes, smoothies, chilled and warm drinks, shakes, desserts, sauces, pickles, marinades, or simply on your morning porridge.

This naturally sweet, grain-based seasoning is perfect for keeping your blood sugar level steady and in tune.


About the WALNUTS and how good they are.
Walnuts are a rich energy source and hold many health-benefiting nutrients, minerals, antioxidants, and vitamins essential for wellbeing.

To name some:

  • they contain omega-3 essential fatty acids such as linoleic acid, alpha-linolenic acid (ALA) and Arachidonic acids.
  • they are lowering LDL or “bad cholesterol” and boosting HDL or “good cholesterol” levels in the blood.
  • they are an excellent source of vitamin E
  • they are a good source of several important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates.


Bunch of good reasons to plant a walnut tree in your garden!






And not to forget.
Walnuts are rich in minerals such as manganese, copper, potassium, calcium, iron, magnesium, zinc, and selenium. 


So now, let's make the brownies
Get your apron, gather your baking tools and start the oven.
Here we go!


The following amount makes about 20 fair-sized brownies,
using the baking tray 31,5 x 40 x 6,5cm.
Note: 1 cup = 250ml

You will need:

Dry ingredients
3 1/2 cup spelt flour
2 Tablespoons wine stone baking powder 
1/2 teaspoon baking soda
1/2 teaspoon white sea salt *
1/4 teaspoon vanilla powder
5 Tablespoons cacao powder
1 1/2 cup walnuts, bigger chunks, you may roast them lightly first
1 bar (80g) dark chocolate 92%, our favourite is Vivani brand, chopped into small bits

Liquids
1/2 cup cold-pressed sunflower oil, deodorized *
1/2 cup maple syrup, grade C *
1/2 cup rice syrup *
1 big jar rice amazake 740g, or 2 small ones of 380g *
1/2 cup oat or rice drink
and finely grated peel of 1 lemon

* Tampopo Foods product


Step by step:
1. Mix all dry ingredients well with a whisk in a large bowl, except the chocolate and the walnuts. You will add them later on.

2. In another large bowl or cup, mix all liquid ingredients and lemon peel well, using the blender or whisk.

3. Preheat oven to 220 - 240 degrees Celcius.

4. Spread baking paper into the baking tray and oil the sides.

5. Pour the mixed "liquids" into the "solids". Fold in gently with a spatula until you get a smooth, thick mixture. Stir as little as possible, but do mix well. Fold in the chocolate and walnuts at last.

6. Pour the cake mixture into the baking tray and spread evenly with a spatula.

7. Place the baking rack just under the middle of the oven, and use both upper and lower heat. Bake in the preheated oven, at 190 degrees Celcius, for about 35 minutes. 

8. When ready, check with a toothpick/sate stick whether the dough is well baked and not sticking anymore. Remove from the oven and allow to cool down completely.

9. Keep in or remove from the tray, if needed. Cut into pieces and serve.


Tips:
These brownies are great on the road, in your lunch box, and as a party or teatime snack. Our guests like them also made as muffins. So just use a muffin tin instead of the baking tray.
You can substitute part of the spelt flour with buckwheat flour.
Or change the walnuts for pecan nuts, almonds, sunflower seeds, sesame seeds, or hazelnuts.
And instead of sunflower oil, use sesame oil or rice bran oil. 

The rich taste of these brownies goes well with sweet-sour raspberry or cherry jam and a cup of genmaicha tea.


Enjoy your tea time!
xxx Jarka & Karel



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