Carob Brownies

I actually had a dream last night that I found solid Carob bars somewhere in Vancouver.  Obviously, this is some sort of subconscious message that I'm craving Carob in substantial amounts (and no solid Carob bars anywhere to be found!).  I've been playing around with this brownie recipe for a bit and I think I've finally got it down to something moist and delicious.  You could possibly classify these as "healthy", but in reality they are just less in fat (no processed sugar, oil or butter) and higher in protein (yogurt, soymilk).

These would be easy to make into vegan brownies by subbing applesauce for yogurt, but I've tried with both ingredients and the yogurt really contributes to the texture and moistness.  These could in the future become gluten-free, stay tuned!  Just bought a bunch of buckwheat flour so we'll see what happens next!

Also, photo-quality is not optimum, but I was just too excited to eat brownies to really care =)

Carob Brownies

1/3 cup brown rice flour 

1 cup whole wheat flour 

1 1/2 teaspoons baking powder 

1/2 teaspoon sea salt 

1/3 cup carob powder 

3/4 cup honey, maple syrup, or agave nectar (whatever is laying around, though I find maple syrup works best)

1/3 plain yogurt, full fat (higher protein!), or applesauce

1/4 soymilk (or regular milk), 

1 tablespoon vanilla extract 

Optional:

carob chips or chopped walnuts

Preheat oven to 350°F.

In a large bowl, mix dry ingredients.

In a smaller bowl, mix wet ingredients, then add to dry ingredients (don't worry if there are lumps).

Spread in greased 8x8 pan (or pie dish if you lack proper baking equipment, such as myself).

Bake for 25-30 mins or until knife inserted in middle comes out clean.

AND most importantly, eat, laugh, enjoy =)

-Beth