Chocolate Carob Brownies


Chocolate Carob Brownies

A high-protein brownie that is super satisfying. This easy recipe is great for beginners.
1/4 cup roasted carob powder
1/2 cup cacao powder
1 cup all-purpose gluten-free flour
1 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon Celtic sea salt
1/2 cup Swerve or ZSweet
1/2 cup agave or coconut nectar
2 tablespoons vanilla extract
2 tablespoons ground flaxseed
1/4 cup applesauce
2 tablespoons extra-virgin coconut oil, melted
1/2 cup pitted Medjool dates
1 can (15-ounce) adzuki beans,
drained and rinsed
1/2 cup almond milk
1/2 cup raw almond butter
1/2 cup chopped walnuts

Yield: 16 (2-inch-square) brownies
Preheat the oven to 350°F. Coat an 8-inch glass baking dish with cooking spray and dust with carob powder or cacao powder; set aside. In a medium bowl, blend together the carob, cacao, flour, baking powder, xanthan gum, and sea salt; set aside.
In a food processor, put the Swerve or ZSweet, agave or coconut nectar, vanilla, flaxseed, applesauce, coconut oil, dates, beans, almond milk, and almond butter. Pulse to combine, then purée for about 2 to 3 minutes, or until well blended. Add the chocolate-flour mixture ½ cup at a time to the wet mixture in the food processor and pulse until just blended. Add in the chopped walnuts and pulse a few times, until nuts are just incorporated.
Coat a spatula with cooking spray and spread the brownie batter into the prepared baking dish. Bake for 45 minutes, or until a knife inserted into the middle of the brownies comes out clean. Cool on a wire rack. Cut into 16 (2-inch) squares.

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