Thursday, October 29, 2009
Coconut Carob Brownies
Sometimes a girl just needs chocolate. We crave it, desire it, sometimes just need it. But what do you do when you are told you are allergic to it? Well you either cheat and suffer the consequences or you find an alternative. I now crave, desire and need peanut butter almost as much as non-allergic people crave chocolate. However, when peanut butter isn't enough, there is a wonderful thing called Carob.
Carob comes from a flowering tree that is part of the pea family. The tree produces pods, and it's the ripened pods that we get carob powder from. In eastern areas it's used as sweetener and more recently it's used as a chocolate substitute. Most carob is considered gluten free, however, double check your source as carob chips are sometimes made with barley.
When I am craving chocolate, I tend to cheat and eat chocolate macadamia nut brownies made by my favorite gluten free bakery on the mainland, Panne Rizo. But the other day, one of our local health food stores, Lifestyles Market, had a flier with a recipe for brownies using coconut flour. So I thought I would give it a shot and add some of those yummy macadamia nuts in it to top it off and replace the chocolate with carob so that I wouldn't have to suffer the consequences and boy are they ever delicious!
Coconut Carob Brownies
-Adapted from Lifestyles Market flyer recipe
1/3 cup of Coconut Oil
1/2 cup of Carob Powder, sifted
1 cup of Sugar
1/2 tsp of salt
1/2 tsp of Pure Vanilla Extract
1/2 cup of Coconut Flour, sifted
1/2 cup of whole Macadamia Nuts
In a small sauce pan melt together the coconut oil and carob powder over low heat. Once it is well blended, remove from heat and let cool. In a bowl, mix together the remaining ingredients (except the nuts). Then add the melted carob/coconut oil mixture into your bowl and whisk until there are no lumps in the batter. Stir or fold in the nuts. Pour the batter into a pre-greased 8x8x2 inch pan and place in a pre-heated 350 degree F oven for 30 minutes.
I topped my brownies with half a bag of Pamella's Vanilla Frosting to which I added about a 1/4 of a cup of sifted Carob Powder to.
Below is a picture of how the brownies turn out if you use shortening and a convection oven instead of coconut oil and a regular oven. They turn out more like a light chocolate cake instead of a denser brownie. Still pretty tasty!