We slightly modified this one... Use the Arbosana Olive Oil instead of the vegetable oil. We guarantee you won't regret it! If you like the idea of a brownie that's been transformed into a doughnut and infused with espresso, then this recipe is for you.
- Prep: 15 min
- Chill: 30 min
- Cook: 30 min
- Total: 1 hour 15 min
- Yields 18 doughnuts
Preheat oven to 325°F.
2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 tablespoons instant espresso powder
1 teaspoon baking soda
1 teaspoon sea salt
In a large bowl, combine flour, cocoa powder, espresso powder, baking soda, and salt.
2 eggs
In a small bowl, beat eggs.
1 ½ cups packed brown sugar
1 cup milk
⅓ cup vegetable oil
2 teaspoons vanilla extract
Add brown sugar, milk, oil, and vanilla extract to bowl with eggs. Whisk until smooth.
Pour liquid ingredients into larger bowl with flour and whisk until fully incorporated.
Measure out
Categories:
Featured Recipes, Recipes, Recipes From The Web, Salads
Lemon Vinaigrette Wheat Berry Salad
Try the classic Arbequina with this one!
- Prep: 20 min
- Cook: 1 hour
- Total: 1 hour 20 min
- Serves 4 to 6
3 cups vegetable broth
In a small saucepan, bring broth to a boil
1 cup red wheat berries
¼ teaspoon salt
Add wheat berries and salt to boiling broth. Stir and reduce heat to a simmer. Cover and cook until wheat berries are soft, about 1 hour.
1 pound brussels sprouts, trimmed and quartered
1 green onion, chopped
About 20 minutes later, preheat oven to 425°F. Wash and chop brussels sprouts and green onion. Place chopped vegetables in a baking dish.
1 tablespoon olive oil
Drizzle olive oil over vegetables and toss to coat.
Bake at 425°F until lightly browned, about 20 minutes.
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon ground pepper
In a small measuring cup, combine lemon juice, olive oil, sea salt, and pepper, whisking to combine.
When