Sauerkraut Brownies with Blackberries

Ingredients

• 100 g warm butter
• 120 g coconut palm sugar
• 1 vanilla pod
• 200 g spelt flour
• 1 packet baking powder
• 100 g cocoa powder
• 1 pinch salt
• 3 eggs
• 300 ml milk
• 160 g wine sauerkraut
• 125 g blackberries
• 4 tbsp almond sticks

Instructions

1. 1.

   Beat the butter and coconut palm sugar until creamy. Split the vanilla pod lengthwise and scrape out the seeds. Whisk the vanilla seeds with flour, baking powder, cocoa, salt, eggs and milk.

2. 2.

   Rinse the sauerkraut under hot water, drain thoroughly and chop finely. Stir the sauerkraut into the butter‑sugar mixture along with the almond sticks.

3. 3.

   Wash and drain the blackberries. Pour the batter into a parchment‑lined baking dish, press the blackberries in, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30–35 minutes (test with a toothpick).

4. 4.

   Let the sauerkraut brownies cool before serving.