Carob adds a sweet taste to brownies vaguely similar to chocolate. Unlike chocolate, carob has no caffeine nor theobromine, but it does have calcium and other nutrients. If you are sensitive to chocolate, carob is a healthy substitute. I also add ginger and stevia for flavor.
Carob brownies
Brownies - without sugar, dairy, and wheat
Equipment
- 1 electrical hand mixer (or mechanical)
- 4 silicone molds for small brownies (12-15 each per molds)
Ingredients
Dry
- 1.5 cups almond flour
- 3 tablespoons coconut flour
- 2 tablespoons carob powder
- 2 tablespoons ginger powder
- 1 teaspoon sodium bicarbonate
- 1 teaspoon pure stevia powder
Wet
- 3 each eggs
- 2 cups (or enough to make a thick liquid to pour into molds) water
Instructions
Prep
- Preheat oven to 200 C.
- Mix dry ingredients in a large bowl. using a spoon.
- Add eggs and water to the mix, and mix thoroughly with a mixer, if you have one.
- Pour into molds or oiled pans.
- Cook for 15-25 minutes until a toothpick comes out clean and mostly dry.
Notes
You could substitute honey, date syrup, or possibly molasses for the stevia. You could also substitute cinnamon or clove for the ginger. Vegans could use chia pudding or ground flaxseeds or arrow root instead of the eggs.
