Tuesday, May 18, 2010

Carob Brownies Recipe (Vegan)

I developed this recipe when Sam started reacting to cocoa/chocolate. We love chocolate in this family, and these carob brownies have been filling the void for us nicely. These brownies are rich and moist and they freeze well. The carob powder can be replaced with cocoa powder for chocolate brownies.

Carob Brownies Recipe

1-1/2 cups unbleached flour
1 cup toasted carob powder (Bob's Red Mill brand)
1-1/2 cups sugar
1 tsp baking soda
1 tsp salt

1 cup water
1 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar

Preheat oven to 375 degrees. Mix together dry ingredients. Add wet ingredients and mix thoroughly. Batter will be thick. Spray a 9x12 pan with non-stick spray. Spread batter evenly into pan with a spatula. Bake for 25 minutes. Let cool completely before cutting into squares.

If using rice flour to make these brownies use the following instead of the unbleached flour above:
1 cup brown rice flour
1/3 cup + 1 tbsp white rice flour
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)

If using agave nectar and rice flour to make these brownies use the following instead of the sugar above:
1-1/3 cup light agave nectar
Also, use 3/4 cup safflower oil and 3/4 cup water instead of 1 cup each
Bake it at 350 degrees for 25 minutes instead of 375 degrees
And generously spray your baking pan

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