(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.