Carob Brownies

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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 558. It makes 24 brownies.

Note from recipe moderator: We don’t recommend chocolate, however Sally has published a number of carob recipes she recommends in its place.

Ingredients

• 3 cups freshly ground spelt, kamut or whole wheat flour
• 2 cups buttermilk, kefir or yoghurt
• ¾ cup butter, softened
• 1 ½ cups Rapadura
• 4 eggs [ideally organic, soy and corn-free pasture-raised eggs]
• 1 tablespoon vanilla extract
• 1 tablespoon chocolate extract (optional)
• 1 teaspoon sea salt
• ¾ cup carob powder
• 1 tablespoon baking powder
• 1 cup chopped crispy pecans – recipe
  

Instructions

1. Soak flour with buttermilk, kefir or yoghurt for 12 to 24 hours in a warm place. (Those with milk allergies may use 2 cups water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yoghurt.)
2. Cream butter with Rapadura.
3. Add eggs, extracts, salt, carob powder and baking powder.
4. Blend in soaked flour and fold in nuts.
5. Pour into a buttered and floured 9-inch by 13-inch pyrex pan.
6. Bake at 350 degrees for about 40 minutes.
7. Allow to cool thoroughly and cut into squares.

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