Carob Brownies

A dear friend of mine gave me Nourishing Traditions for my birthday this year… We have loved trying out the recipes and learning more about foods that are truly nourishing to our bodies. One recipe that we have enjoyed is Carob Brownies.

Carob Brownies
Makes 24
3 coups freshly ground spelt, kamut or whole wheat flour (I use whole wheat flour)
2 cups buttermilk, kefir or yoghurt (I use either buttermilk or yoghurt… plain yoghurt)
3/4 cup butter, softened (I use coconut oil)
1 1/2 cups Rapadura (this is a yummy, natural sweetener… can be found a most health food stores, we buy from Ward’s)
4 eggs
1 tablespoon vanilla extract
1 tablespoon chocolate extract (optional)
1 teaspoon sea salt
3/4 cup carob powder
1 tablespoon baking powder
1 cup chopped crispy pecans (we don’t like nuts in brownies, so I used 1 cup of semi-sweet chocolate chips)

Soak flour with buttermilk, kefir or yoghurt for 12 to 24 hours in a warm place. (Those with milk allergies may use 2 cups water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yoghurt.) Cream butter (again, we use coconut oil) with Rapadura. Add eggs, extracts, salt, carob powder and baking powder. Blend in soaked flour and fold in nuts (or chocolate chips). Pour into a buttered and floured 9-inch by 13-inch pyrex pan. Bake at 350 degrees for about 40 minutes. Allow to cool thoroughly and cut into squares.


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