This delicious blond brownie tastes like the brown sugar blondies I used to eat in elementary school. Studded with plenty of pecans, make sure to dehydrate it to your desired level of oohy-gooiness, or dehydrate the full amount for a drier ‘energy bar’ texture.
2 cup millet, soaked and drained
8 medjool dates
1 cup agave nectar
2 teaspoon vanilla or a vanilla bean scraped
½ teaspoon sea salt
1 cup flaxmeal, or up to 2c, ground extra fine
1 cup pecans, chopped
Process the millet until it’s a paste. Add everything but the flax and pecans and process until it resembles a pancake batter (it will be loose!)
In a separate bowl, stir in the flaxmeal, until it thickens to cookie dough consistency and stir in the pecans.
Dehydrate at 105 degrees for 10-12 hours or until firm (test it, and do less time, if you like moister brownies)