Carob Brownies
Summary
| Yield | |
|---|---|
| Source | Nourishing Traditions by Sally Fallon and Mary Enig |
| Prep time | 1 hour |
| Recipes | Desserts |
Description
A refined-sugar-free recipe for stimulant free brownies.
Ingredients
| 3 | c | spelt, kamut or whole wheat flour |
| 2 | c | buttermilk, kefir or yoghurt |
| 3 | c | softened butter |
| 1 1⁄2 | c | sucanat |
| 4 | eggs | |
| 1 | T | vanilla extract |
| 1 | t | sea salt |
| 3⁄4 | c | carob powder |
| 1 | T | baking powder |
| 1 | c | chopped pecans |
Notes
The soaking process with the flour may seem annoying, but it helps make the flour more digestible. Don't try making the recipe without the soaking...it's disastrous.
Carob is an excellent source of calcium, containing three times more calcium than mother's milk. It also contains carotenoids, B vitamins, phosphorus and iron. It is naturally sweet, containing about 50% sugars. Unlike chocolate, carob contains no stimulants; it does, however, contain tannin, a substance that reduces the absorption of protein through the intestinal wall. Roasting neutralizes most of the tannins so buy only powder made from roasted carob pods.
Instructions
Soak flour with buttermilk, kefir or yoghurt for 12-24 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 with sucanat. Add eggs, extract, salt, carob powder and baking powder. Blend in soaked flour and fold in nuts. 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.
Navigation
Who's online
Online users
- Madame Filth
- Reverend Mother
Who's New
- BeachBunny
- gayle.mallinger
- Mamapocket
- mjcwriter
- addie smith