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carob peanut butter brownies

p i c t u r e d : if you are in need of a major a peanut butter fix, add a little extra to the top!

carob peanut butter brownies
  • mix 1/3 cup unbleached white flour with 1 cup of water - stir with a whisk constantly on medium/high heat until it becomes thick - then cool completely
  • melt 1/2 cup vegan margarine - then add 2/3 cup carob and stir until smooth - cool
  • beat 1/2 cup brown rice syrup and 1/2 cup pure maple syrup (or all maple syrup) into the cooled flour mixture, then add carob mixture
  • mix together 1 cup unbleached white flour and 1 cup whole wheat pastry flour, 2 tsp. baking powder, and 1/4 tsp. sea salt, and add to above ingredients - mix everything well to make a smooth creamy batter - then even it out in a lightly oiled 9" x 13" baking pan
combine 1/4 cup maple syrup and 1/2 cup crunchy peanut butter - stir well, then drop by spoonfulls into the brownie mix, using a knife, fork, your finger, etc. to spread it around in swirls... bake at 350 ° for 35 minutes - cool, cut and enjoy


commonly called "st. john's bread," honey locust etc. - finely ground pods from budded trees are made into carob flour... carob powder is a bowel conditioner, being high in minerals: calcium, potassium, phosphorus, magnesium, silicon, and iron - also high in vitamin a and niacin with traces of B1 and B2 - highly alkaline - rich in natural sugars, low in starch, low in fat (2% fat as compared with 52% fat in chocolate) - delicious in brownies, hot drinks, cakes, and "confections without objections" - 3 tbsp. carob and 2 tbsps. water equals 1 square of chocolate - good for babies too - gives extra calcium and phosphorus for teeth and bones - resembles cocoa in appearance and the flavor is delicious - surprise the family with a batch of healthful brownies!

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