by Bea Garth, copyright 2015
Like most people here on the planet, every once in a while I get a yen for something nice and sweet. I don’t do so well with chocolate given its high histamine content, so carob is a good alternative.
This recipe also uses stevia for most of the sweetener, though I also add in maple syrup. I find if I add in too much stevia the recipe gets bitter. Maple syrup is one of the few sweetners I can tolerate. I even have a problem with boiled honey, agave, or date sugar even though many with histamine issues don’t have a problem with them. Feel free to substitute ingredients as they suit you. Even sugar will do, however I hate what it does to my body. Just kills me! Even though I might like the taste at the time.
The recipe is also egg free. I find using the ground flax seed and chia seed a much better alternative than the eggs. They make these gluten free flours hang together with a wonderful texture. I also put in half a sweet potato, which adds in some sweet while also helping the brownies stay moist and non crumbly.
My bf on the other hand cannot tolerate either carob or stevia, so it just goes to show we are all different. Even the smell of either ingredient baking bothers him!! In such a case, using a similar amount of chocolate powder and sugar (or one of the other sugars mentioned!) or just more maple syrup–will do just fine! Meanwhile I wait til he’s clearly out of the house if I plan on baking these carob stevia brownies! And then open the doors and windows, lol!
If neither the carob nor the chocolate works for you, you could make these into ginger brownies! Just double the amount of ginger, or add more to taste. And maybe put in 1/2 cup to 1 cup more shredded coconut to make up for the carob flour. The extra coconut also adds a great taste!
Recipe: Ginger Carob Brownies:
Put 1/3 cup butter or coconut oil on low on stove in small pan, cover and let it do its thing!
Grind in seed grinder (each separately so grinder does not bind up):
4 Tbsp. sunflower seeds
2 Tbsp. flax seeds
1 Tbsp. chia seeds
As said, grind the above ingredients, and put ground ingredients into a small mixing bowl
Add 1 1/2 cups water, and whisk
Let above mixture sit a bit.
Put in blender and then blend:
1/2 medium sized peeled sweet potato, chopped
4 Tbsp. maple syrup (see above alternatives)
The melted 1/3 cup butter or coconut oil
1/2 cup water
pour blended ingredients into the sunflower/chia mixture above.
Then put another 1/2 cup water into the now empty blender and blend again to remove all the ingredients stuck to the blender’s sides etc. Then add to above wet ingredients. Whisk.
Then add in 1 cup shredded unsweetened coconut–whisk
Then add in 1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. powdered stevia
1 tsp. dried ginger
Whisk everything together. Taste to make sure the mixture will be sweet enough for you.
Then put dry ingredients in a largish mixing bowl and mix them together well:
2 cups sorghum flour (or rice flour etc.?)
1/2 cup dry carob flour (or chocolate–or not! see above)
Blend wet ingredients in with the dry in the largish bowl. Again taste to see if the sweetness suits you. Add a little more sweetener if you really think you will want it. IMHO best not to go too sweet!
Oil square pan with coconut oil and then pour in the above completed mixture into it.
Make sure oven is hot at 350 degrees Farenheit, and bake for 35-40 minutes. Check with fork to see if done enough, take out of oven and let cool at least 15 minutes.
Then enjoy! Delicious and moist!!
I suggest putting the extra into the freezer if you have high histamine issues (when thee carob brownies have cooled, I cut it up into bars. I then wrap the bars with cellophane or wax paper and put in a covered container in the freezer–a closed bag will also do).
Nice with plain yogurt if you can tolerate it. Some folks even make coconut yogurt which is yet another alternative. Or just plain as said is fantastic, IMHO. Do let me know what you think!