Carob Baked Goods

CAROB Egg BROWNIES

(banana, squash or yam)

gluten free

by Bea Garth, copyright 2011

This is yet another carob brownie recipe. This time with eggs and low salicylic acid, no purine content while still being gluten free and either sugar free or very low sugar.

Mix dry ingredients thoroughly in a bowl:
1 cup sorghum flour
2 cups brown or white rice flour
½ cup tapioca flour
½ cub powdered carob (pulverize or sift if it has gotten clumpy)
1 tsp. baking soda
1 tsp. salt
1 tsp. xanthum gum
2 ½ tsp. pure dry powdered stevia
optional: 2 tablespoons of cane sugar
In a separate bowl whisk (with a wire whisk) well together:
3 mashed bananas (or 1 cup of either mashed cooked squash or yam)
2 eggs
½ cup oil
1 cup water
Mix together wet and dry ingredients thoroughly.
Optional: 1 cup Nuts or seeds can be added if desired.

Oil a square baking pan. Spoon batter into it and then bake 30 minutes at 350 degrees or until your serrated knife comes out clean. Let cool and eat.

Nice with plain yogurt or a glass of milk on the side.

Carob Banana Bars

by Bea Garth, copyright 2008

Try these delicious carob, banana bars. Again they seem sinfully rich but aren’t since there is no sugar, chocolate, eggs or milk.

preheat oven to 350 degrees

½ cup butter or margarine
1 teaspoon vanilla extract
2 tablespoons coconut milk (or other)
3 tablespoons applesauce
1 ½ cups mashed ripe bananas (about 3 medium)

2 cups GF flour mix
1 teaspoon baking powder
¾ teaspoon stevia powder
½ teaspoon potato flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon xanthan gum
1/2 cup carob powder

Optional — Add:
1 cup sunflower seeds (or chopped nuts)

In a mixing bowl, cream butter. Add vanilla extract, coconut milk and applesauce ; beat until thoroughly combined. Blend in mashed bananas.
Combine the gluten free flour mix, potato flour, xanthan gum, carob, baking powder, baking soda and salt.

Add flour mixture to creamed and mix well.
Optional: Add sunflower seeds or chopped nuts.
Spread into a greased 13 x 9-inch baking pan.
Bake at 350F for 25 minutes or until the bars test done.
Yields about 2 ½ to 3 dozen bars.

Gluten Free Carob Brownies

by Bea Garth,
copyright 2008

(Note: Steve Arntson convinced me I should post some of my better gluten free baking experiments. I can vouch that this one is really excellent. This treat tastes sinfully rich but is wheat free etc., sugar and chocolate free with no artificial additives!)

Bake at 325’ F –preheat oven

Mix and sift together the following dry ingredients:
1 cup sorghum flour
1 cup quinoa flour
½ cup tapioca flour
1 tsp. potato flour
¾ cup carob powder
1 tsp. bak. soda
1 tsp bak. pwdr
1 scant tsp. salt
1 tsp. xanthum gum
1 tsp. stevia

Then mix together the following wet ingredients:
½ cup safflower or other oil
½ cup water
1 cup coconut milk
1/2 cup applesauce

Then mix wet into dry ingredients.

Optionally can add ½ cup sunflower seeds or other seeds or nuts.

Oil 8×8” baking pan or a 9” round cake pan. I use coconut oil.
Spoon brownie mixture into pan and bake 20 to 25 minutes,
until you can test it with a wooden toothpick and it comes out clean.

Really excellent to chase away the blues without truly pigging out!

Note: the potato flour and aplesauce can be dispensed with–I will post another alternate recipe in a day or two.–Bea

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