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.
- 1 electrical hand mixer (or mechanical)
- 4 silicone molds for small brownies (12-15 each per molds)
- 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
- 3 each eggs
- 2 cups (or enough to make a thick liquid to pour into molds) water
- 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.