Friday, August 10, 2012

(Free of corn, gluten, palm/coconut, sunflower; can be top 8 free)
¾ cup pumpkin
2 Tbsp. grapeseed oil
1 ½ cups brown sugar
½ cup unsweetened carob powder
2 eggs OR 2 Tbsp. flax gel dissolved in 6 Tbsp. hot water
1 cup sorghum flour
¼ cup hazelnut flour
¼ cup garfava flour
1 tsp. vanilla
1 tsp. Hain Featherweight Baking Powder
¼ tsp. baking soda
1 cup water
2 tsp. espresso powder (optional)

Preaheat oven to 350 degrees and (if using), combine flax with hot water.  Grease a 15x10x1inch baking pan with cooking spray or oil; set aside. Combine oil, pumpkin, sugar, and carob powder until just combined.  Add eggs or flax gel and vanilla.  Combine well.  In a small bowl, whisk together flours, baking powder & baking soda.  Add flour mixture and water to carob mixture, combining well.  Pour batter into greased pan.  Bake at 350 degrees for 15 to 18 minutes, or until a toothpick inserted in center comes out clean and brownies spring back at a light touch.  Cool on a wire rack.  These are wonderful and very fudgy served warm.

Since Amanda is now allergic to chocolate - and she misses it and lives in a family of choco-holics, we decided to experiment with carob powder to make brownies.  These are amazing!!!  I should have gotten a picture at the delight on her face when she took her first bite.  She totally lit up!  I LOVE IT when I can make something to make my girl happy.  She has such a wonderful attitude about everything she has had to give up.  I really do admire her for it.  It makes me very happy to be able to create something safe for her that she loves so very much.

1 comment:

  1. So happy Mandie got her "chocolate" fix :) I can only imagine how much she missed it :( These look like a delicious subsitute!