My crafting and family life journal

Carob Brownies


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.


brownie ingredients

  • 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)


  1. Grease an 8×8-inch baking pan.
  2. Place flour blend, carob powder and salt in a bowl and whisk to thoroughly combine. Set aside.
  3. In another large mixing bowl, combine coconut oil and sugar. Add eggs and vanilla and beat until fluffy.
    brownie batter
  4. Add dry ingredients and nuts. Beat just until wet and dry ingredients are combined. Scrape brownie mixture into prepared baking pan.
  5. 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.
  6. Cool for at least 15 minutes before cutting.
  7. Enjoy.

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