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