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3/4 cup buckwheat flour
3/4 cup chickpea flour
1/4 cup oil (we used walnut)
1/3 cup tahini
1/4 tsp salt
1/2 cup liquid honey/maple syrup/coconut nectar
1 tsp vanilla
1/2 cup carob powder
2 flax eggs (see substitutions)
Combine flours, carob and salt in a small bowl, set aside. In a large bowl combine "eggs", oil, tahini, syrup and vanilla. Gradually add in dry ingredients (sift through a sieve if necessary). Drop spoonfuls onto parchment lined cookie sheet and bake for 20 mins at 350F.
You could totally replace the buckwheat flour with more chickpea flour. I just wanted to make sure the flavour of the carob would come through. You can also replace the tahini with any seed or nut butter.