Makes 12 brownies
1 1/3 cups whole wheat, spelt or kamut flour
½ teaspoon baking soda
1 teaspoon cinnamon
¾ cup xylitol
1 14oz. package tofu
1 teaspoon vanilla extract
1/3 cup European processed Cocoa Powder
2 tbsp. chopped walnuts
Preheat oven to 350.
Cut a piece of wax paper to fit in bottom of and 8”x8” baking pan. With paper removed, grease bottom and sides of pan with vegetable shortening. Place waxed paper on top of greased pan bottom and grease top of waxed paper.
In food processor fitted with metal chopping blade, process all dry ingredients. Empty into a small bowl and set aside.
Place all wet ingredients in work bowl and process until smooth, scraping the bowl side occasionally.
Add dry mixture all at once. Pulse to blend until all dry ingredients are just moistened.
Scrape mixture into prepared pan, sprinkle with nuts.
Bake for 22 minutes or until brownies pull away from the sides. Let cool for 15 minutes before turning out.