We submitted this recipe to Kim and Ricki's Sweet or Savory challenge. Go ahead and submit your carob inspired recipes as well!
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1 1/2 cups gluten-free flour blend
1/4 heaping cup of dark roasted carob powder (*see note if using medium carob)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup oil (I used almond)
1/2 cup coconut sugar
1/4 cup maple syrup
1/2 cup sweet potato puree
1/2 cup water
1/3 cup walnuts (optional)
1/4 cup tahini
2-3 tbsp of water to thicken (water actually thickens tahini...weird huh?)
2-3 tbsp carob (4 tbsp if using medium carob)
Drops of stevia to desired sweetness
Pinch of salt
Preheat oven to 350F. Combine dry ingredients, including carob in a medium bowl. In separate bowl combine sugar and other wet ingredients. Add wet to dry and stir gently until combined, add nuts if desired. Pour into a brownie pan, Bake for 25 minutes or until a knife comes out clean.
*NOTE: if using medium carob you're going to need to add more in (2-3 tbsp more) then you'll have to add more water and oil to balance out the texture and perhaps less coconut sugar because medium carob is sweeter than dark carob. Use your best judgement, the final batter product should be a brownie batter consistency.