With these brownies, doing without is no sacrifice

This recipe from Alicia Silverstone's "The Kind Diet," is whole grain and vegan, but tastes decadent.

If you buy raw walnuts, toast them by spreading on a baking sheet. Place in a 350 F oven for 8 to 10 minutes, or until lightly browned and fragrant. Stir once or twice as they toast.

Coffee Fudge Brownies

Servings: 12

For the brownies:

cup whole-wheat pastry flour

cup brown rice flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups maple sugar

cup soy/rice milk blend (or any nondairy milk)

cup brewed decaf coffee

1/2 cup canola oil

1/2 cup walnuts, toasted and chopped

For the glaze:

1 1/2 cups grain-sweetened, nondairy chocolate or carob chips

1/2 cup Earth Balance (or other vegan) butter

Heat the oven to 325 F. Coat an 8- or 9-inch-square baking pan with oil or cooking spray.

In a large bowl, sift together both flours, cocoa powder, baking powder, baking soda and salt. Stir in maple sugar.

In a separate bowl, stir together the milk, coffee and oil. Add the wet ingredients to the dry ingredients, and stir to mix well. Stir in the walnuts, then pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean.

Place the pan on a wire rack to cool completely.

Once the brownies have cooled, prepare the glaze. In a small saucepan bring about 1 inch of water to a boil. Set a stainless steel bowl over it. Add the chocolate chips and butter to the bowl and stir until melted and smooth.

Pour the warm glaze over the entire pan of brownies, smoothing it over the surface. Chill until the glaze has set, about 1 hour.

(Recipe from Alicia Silverstone's "The Kind Diet," Rodale, 2009)