Due to my partners reflux disease I have had to limit the use of many cooking ingredients and completely eliminate others. Chocolate is one of the ingredients that had to be eliminated — it also use to be a favorite in this household. Thank goodness for carob powder — it allows me to occasionally make some sweet treats — like to today to celebrate her return home after a long business trip.
The other nice benefit of carob powder is that it is naturally sweeter than cocoa powder and is a good source of calcium, magnesium, iron, potassium and selenium. It can be found in health food stores, selected grocery stores and purchased online. I used Chatfield’s Carob Powder in this recipe.
- 1/2 cup gluten-free all purpose flour blend
- 6 tablespoons roasted carob powder
- 1/4 tsp salt
- 1 cup cane sugar
- 1/2 cup coconut oil
- 2 large eggs
- 1/4 tsp vanilla powder or 1 tsp pure extract
- 1/2 cup chopped hazelnuts or pecans (optional)
- Grease an 8×8-inch baking pan.
- Place flour blend, carob powder and salt in a bowl and whisk to thoroughly combine. Set aside.
- In another large mixing bowl, combine coconut oil and sugar. Add eggs and vanilla and beat until fluffy.
- Add dry ingredients and nuts. Beat just until wet and dry ingredients are combined. Scrape brownie mixture into prepared baking pan.
- Bake for about 25 minutes at 350 degrees in a metal or ceramic pan, or for about 35 minutes at 325 degrees in a glass pan. When a toothpick inserted into center of baking dish comes out clean brownies are done.
- Cool for at least 15 minutes before cutting.