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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Espresso Bars made Flourless with Wheat Germ and Walnuts

    Espresso Bars made Flourless with Wheat Germ and Walnuts

    0
    By Alisa Fleming on October 10, 2022 Dairy Free Desserts, Dairy-Free Recipes, Dairy-Free Snack Recipes

    These chocolate-free brownies, otherwise known as flourless dairy-free espresso bars, were shared with us from Almost from Scratch: 600 Recipes for the New Convenience Cuisine by Andrew Schloss way back in 2006. And today, we’re giving this post and unique but timeless recipe an update! Although his cookbook isn’t exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients.

    Dairy-Free Espresso Bars Recipe made Flourless with Wheat Germ and Walnuts (nut-free option)

    Homemade Flourless Espresso Bars made with Wheat Germ

    In addition to updating the recipe, we also have some answers to ingredient FAQs.

    Can I Bake these Espresso Bars Sugar Free?

    We haven’t tested the recipe. I have seen people use a brown sugar substitute with success, but this will alter both the taste and texture.

    Which Oil is Best to Use?

    Use your favorite baking oil. Any type will work just fine. If you use a highly saturated oil, like coconut oil, the bars will set up more firmly if refrigerated.

    How Much is a Pinch of Salt?

    I would say bout 1/8 teaspoon. But you could add more, perhaps 1/4 teaspoon,  if you want the flavor to be bolder.

    Is there a Substitute for the Wheat Germ?

    We haven’t tested one, so I can’t make guarantees. Oat bran, wheat bran, and ground flaxseeds are often used as substitutes for wheat germ in baking. Though I can’t be sure they will perform well in this recipe.

    What Can I Substitute for the Walnuts?

    Technically, the walnuts aren’t key to the structure, so you can use whatever add-ins you like. Another chopped nut, dairy-free chocolate chips, or even seeds. Choose what sounds best to you!

    Dairy-Free Espresso Bars Recipe made Flourless with Wheat Germ and Walnuts (nut-free option)

    Special Diet Notes: Flourless Espresso Bars

    By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

    Dairy-Free Espresso Bars
     
    Print
    Prep time
    10 mins
    Cook time
    35 mins
    Total time
    45 mins
     
    These flourless "brownies" are held together by one of the most fibrous of grain products, wheat germ. Wheat germ has a pronounced roasted flavor that is enhanced by other caramelized and browned elements. So the additions of dark coffee and brown sugar are natural. The brownies are exceptionally chewy and will stay moist for at least a week. Keep tightly wrapped.
    Author: Andrew Schloss
    Recipe type: Dessert
    Cuisine: American
    Serves: 16 squares
    Ingredients
    • 1 cup light brown sugar
    • 2 eggs, large or extra-large
    • ¼ cup oil
    • 1 tablespoon instant espresso powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon baking powder
    • Pinch salt
    • 1 cup toasted wheat germ
    • 1 cup chopped walnuts
    Instructions
    1. Preheat your oven to 350°F and grease an 8x8-inch baking pan.
    2. In a large mixing bowl, mix the sugar, eggs, oil, vanilla, espresso powder, baking powder, and salt in a bowl until blended. Stir in the wheat germ and walnuts.
    3. Scrape the batter into your prepared baking pan and even it out.
    4. Bake for about 35 minutes, or until the surface is dry and a cake tester inserted in the center comes out clean.
    5. Cool for at least 20 minutes before cutting into 2-inch squares.
    Nutrition Information
    Serving size: 1 bar Calories: 149 Fat: 9.3g Saturated fat: 1g Carbohydrates: 13.3g Sugar: 9.5g Sodium: 22mg Fiber: 1.6g Protein: 4.6g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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