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-By Suzanne (“Nana”)
What is it about cool weather and falling snow (!) that brings up cravings for warm cookies or brownies? In honor of the winter weather that’s arrived in the Northeast before Halloween, I am making a batch of carob brownies…again. Since a bunch of you requested the recipe, I’ll provide it below.
Quinoa Instead of Wheat
I’m loathe to advertise them as such, but these brownies are gluten free (they are made from quinoa flour). I normally am not a fan of snacks with such a label, but these brownies are delicious, I promise.
The Healthiest Brownies You’ll Ever Eat
This recipe can be found in Janie Quinn’s Essential Eating Cookbook (page 259). She categorizes these brownies as a “Super Cleanser” recipe, which might come as a shock, considering that they contain eggs, maple syrup, and lots of butter. Quinn posits that digestion is the key to restoring and maintaining health, and she considers food to be healthy or unhealthy according to its digestibility. Therefore, butter, eggs, and maple syrup (all easy to digest) are nutritious. And carob is much easier to digest than chocolate (and contains no caffeine). Wow, I instantly loved her theory! I hope you will join me in baking up a batch of these yummy brownies. You are eating something healthy and cleansing (at least according to Janie Quinn!). Let me know how you feel!
Gluten-Free Carob Brownies (Essential Eating, page 259)
- 1/2 cup melted butter
- 2 large eggs
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup carob powder
- 1 cup quinoa flour
- 2 teaspoons baking powder
Preheat oven to 350 degrees. In a medium bowl, beat together butter, eggs, syrup, and vanilla. Add carob powder and mix well. Add flour and baking powder, mix until blended. Spread batter into an 8X8-inch greased baking pan. Bake for 40 minutes or until toothpick comes out clean. Let cool in the pan and cut into squares.
I top my brownies with a delicious icing of sour cream and maple sugar!
I have always made the brownies according to this recipe, but have considered experimenting with less sweetener and fat by cutting the maple syrup and/or butter. As it is, I (try to) limit myself to one small brownie a day.
2 responses to “These Delicious Brownies Just Happen to Be Gluten-Free”
The recipe for these Fudgy Nut Brownies came from Martha Stewart’s “Everyday Food”. The Reader’s Digest-sized magazine disappeared as a free-standing publication earlier this year. It’s been folded into “Martha Stewart Living” and I doubt that many people miss it!
Janie Quinn is the author of Essential Eating (the cookbook)and the maker of sprouted flour. You can check her out at Essential Eating .com