Carob Brownies
Instructions:
1 c. Sucanat sugar 2/3 c. carob powder 1 1/2 c. whole wheat flour 2 tbsp. Ener-G Egg Replacer (dry) 1 1/2 tbsp. Ener-G Baking Powder 1/2 c. chopped walnuts 1 tsp. salt 1 1/2 tbsp. coffee sub. (Roma, Potsum or Pero), 1 c. water or SOY MILK (58) 1 c. applesauce 2 tsp. vanilla
Mix in a large bowl: 1 c. Sucanat sugar 2/3 c. carob powder 1 1/2 c. whole wheat flour 2 tbsp. Ener-G Egg Replacer (dry) 1 1/2 tbsp. Ener-G Baking Powder 1/2 c. chopped walnuts 1 tsp. salt 1 1/2 tbsp. coffee sub. (Roma, Potsum or Pero) Mix in small bowl: 1 c. water or SOY MILK (58) 1 c. applesauce 2 tsp. vanilla,POUR wet ingredients over dry ingredients. MIX together with a wire whisk just until blended. POUR into a sprayed 8” x 8” pan. BAKE in a preheated 350° oven for 25–30 minutes, or until toothpick inserted comes out clean. FROST with CAROB FUDGE FROSTING if desired (takes 1/2 a recipe), and enjoy!
Mix in a large bowl: 1 c. Sucanat sugar 2/3 c. carob powder 1 1/2 c. whole wheat flour 2 tbsp. Ener-G Egg Replacer (dry) 1 1/2 tbsp. Ener-G Baking Powder 1/2 c. chopped walnuts 1 tsp. salt 1 1/2 tbsp. coffee sub. (Roma, Potsum or Pero) Mix in small bowl: 1 c. water or SOY MILK (58) 1 c. applesauce 2 tsp. vanilla,POUR wet ingredients over dry ingredients. MIX together with a wire whisk just until blended. POUR into a sprayed 8” x 8” pan. BAKE in a preheated 350° oven for 25–30 minutes, or until toothpick inserted comes out clean. FROST with CAROB FUDGE FROSTING if desired (takes 1/2 a recipe), and enjoy!