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Fudgy Carob Brownies
Measure the oil first. Pour it into a large bowl. Now in the same measuring cup (which will be oily so the sweetener is less likely to stick) measure the sweetener. I prefer brown rice syrup for these brownies, but honey is good too. Add the vanilla and eggs. Beat the mixture until it thickens and becomes creamy. Measure the salt, flour and carob powder and add to the bowl. Stir the mixture until it's smooth. Don't add the walnuts yet. Turn the batter into a well oiled 8-inch square pan. Even out the top of the batter with the back of a spoon. Now sprinkle the walnuts evenly overtop of the batter. Bake at 350° for 25 minutes. Do not overbake. Remove the pan from the oven and allow to cool before cutting 4 by 4 to make 16 bars. Per Serving (excluding unknown items): 133 Calories; 6g Fat (42.4% calories from fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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