Inspired by Clair Patak of London’s Violet Bakery, and all things ‘alternative’, flour being fun in that regard, comes one of my favorite decadences which is particularly appropriate on this Valentine’s Day! And for those who are particularly sensitive to wheat, you now have a luscious alternative to what you may have had to settle for in the past!
75 g unsalted organic butter, cut into pieces
75 g coconut oil
300 g bittersweet chocolate, broken into pieces
50 g cocoa powder
200 g rye flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon large flake sea salt, and more for sprinkling on top
200 g light muscovado sugar
200 g coconut sugar
4 large eggs
2 teaspoons vanilla extract
½ cup walnuts, toasted and coarsely chopped
¼ cup hazelnuts, toasted and coarsely chopped
¼ cup almonds, toasted and coarsely chopped
2 Tablespoons sunflower seeds, toasted
2 Tablespoons pumpkin seeds, toasted
¼ cup cacao nibs
¼ cup golden raisins, briefly reconstituted and drained
Preheat oven to 350˚ F. Grease a 9 x 13 baking pan and line bottomwith parchment paper.
In a double boiler, melt together the butter, coconut butter, and chocolate stirring occasionally as it melts. Remove from heat and set aside to cool briefly.
In a separate bowl, whisk together the cocoa, flour baking powder, baking soda and salt.
In the bowl of a stand mixer, whisk together the sugars, eggs and vanilla until light and fluffy. Slowly add the melted chocolate, followed by the dry ingredients. Mix just enough to combine then add nuts, seeds, cacao nibs and raisins.
Pour into prepared baking pan and sprinkle with salt. Bake just until set, 25-35 minutes. Cool completely before slicing into squares and removing from pan.