YIELD:
PREP TIME:
BAKE TIME: 30-40 minutes

Ingredients

1 cup butter
¾ cup cocoa powder
1 ½ cups sugar
4 eggs
1 ½ tsp vanilla
1 cup ROGERS DARK RYE FLOUR
½ cup ROGERS PORRIDGE OATS ANCIENT GRAIN BLEND
¼ tsp salt
¾ cup chopped walnuts

Directions

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Preheat oven to 325°F.

Melt butter then combine in bowl with cocoa and sugar using a mixer. Blend in eggs, one at a time. Add vanilla, grain, flour, salt and blend. Stir in nuts by hand. Pour batter into a prepared 9” x 9” cake pan. Bake for 30-40 minutes. Cool in pan.

(Like Spelt and Kamut flours, Rye flour still contains gluten, but a different form of gluten than Wheat. Rye flour is not suitable for Celiacs but may be okay for some depending on their level of sensitivity.

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