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
â…“ 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
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,