Carob Bread Crumb Brownies
Instructions:
2 c. water , 1 c. honey**, 2 c. cashews*, 2 tsp. tahini, 1 tbsp. vanilla , 1 tbsp. coffee , 1 tsp. salt , 3/4 c. carob powder, 5c. fresh whole wheat bread crumbs
BLEND all ingredients, except bread crumbs, in blender until smooth sauce. POUR into mixing bowl, and add crumbs. Mixture should be very thick. Dryness of bread crumbs will make a difference. Adjust with more bread crumbs as needed. Bread crumbs should not be from store bought bread as that will make brownies too gooey. Make crumbs in food processor from good quality whole wheat bread. MIX WELL and POUR into 9”x12” baking dish. SPRINKLE with walnuts or pecans. BAKE at 350° for 35–40 minutes. Nuts can be omitted, and brownies can be frosted with CAROB FUDGE FROSTING then nuts sprinkled on top. Brownie recipe works quite well as a cake if baked in round 8\" pans.*For low-fat brownies, use 1/2 c. cashews and 1 1/2 c. cooked millet or corn meal mush. **May use 1 1/2 c. date butter (see index) and 1/2 c. more water. They won’t be quite as sweet.
BLEND all ingredients, except bread crumbs, in blender until smooth sauce. POUR into mixing bowl, and add crumbs. Mixture should be very thick. Dryness of bread crumbs will make a difference. Adjust with more bread crumbs as needed. Bread crumbs should not be from store bought bread as that will make brownies too gooey. Make crumbs in food processor from good quality whole wheat bread. MIX WELL and POUR into 9”x12” baking dish. SPRINKLE with walnuts or pecans. BAKE at 350° for 35–40 minutes. Nuts can be omitted, and brownies can be frosted with CAROB FUDGE FROSTING then nuts sprinkled on top. Brownie recipe works quite well as a cake if baked in round 8\" pans.*For low-fat brownies, use 1/2 c. cashews and 1 1/2 c. cooked millet or corn meal mush. **May use 1 1/2 c. date butter (see index) and 1/2 c. more water. They won’t be quite as sweet.