Miso Carob Brownies

I have been craving carob through my pregnancy and postpartum period and wanted to experiment with adding it to some of my baking. This one worked out a treat. You could also use cacao powder instead if you prefer that richer brownie which would also be delicious. This recipe is adapted from the Beauty Chef's recipe with just a few of my gut loving changes. It is salty and chocolaty and not dry one bit. Perfect with your cuppa in the afternoon or before bed.

What you need

  • 250g Almond meal
  • 80g of carob powder
  • 30g of tapioca flour OR arrowroot (both will work)
  • 1 tbsp of psyllium husk
  • 1 tsp of gluten free baking powder
  • 1/4 tsp of bi carb soda
  • 1 big pinch of sea salt - more if you like it nice and salty
  • 100g of ghee (melted and cooled), if you aren't dairy free you can also use butter
  • 3/4 cup of plant based milk (I used coconut)
  • 3 organic eggs
  • 2 tbsp of organic white miso paste (this is optional)
  • 1/3 cup of raw honey (you can use pure maple syrup)
  • 1 tsp of apple cider vinegar or Juice of a lemon
  • 1/4 cup of chopped walnuts
  • 1/4 cup of cacao nibs OR dark chocolate




  1. Preheat oven to 180 degrees and line a tray to bake the brownie in.
  2. Add all the dry ingredients (almond meal, carob, tapioca, baking powders and psyllium) to a bowl and mix together.
  3. Add all the wet ingredients to the dry ingredients and mix together well.
  4. Add the walnuts and carob nibs to the batter and gently mix through.
  5. Pour mix into baking tray and bake for 20-25mins until golden brown on top.
  6. Let cool before cutting.