1 1/2 cups Bob’s Red Mill gluten free all purpose flour mix*
1 Cup carob powder
1 Tablespoons baking powder
1 Tablespoons ground flax seeds (or sold as flax seed meal)
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum*
1/2 teaspoon salt
3/4 Cup almond milk
6 Pitted dates, medjool preferred
2/3 Cup coconut oil, melted
1/2 Cup apple sauce
9 Drops stevia*
1/4 Cup maple syrup (agave would work too)
2 Tablespoon vanilla flavor, or use vanilla extract - just 1 Tbsp*
1 Cup pecans, chopped
silky carob topping (optional) recipe below
- Preheat oven to 325 degrees.
- Lightly grease a muffin tin for a cupcake version or a 7x13” pan. You may choose a smaller pan if you want them thicker, just increase cooking time.
- In a large mixing bowl combine all of the dry ingredients together and mix well. Carob tends to clump up a bit - I like there to be some little bits (pea sized or smaller) of it in the finished product - so break up any large pieces with a whisk, otherwise just leave it alone. Set aside.
- Place the dates and almond milk in a blender and blend until the dates are pulverized. Add the rest of the liquid ingredients, except the eggs, and blend until combined.
- In a separate bowl whip the eggs together until there are air bubbles on top, and set aside.
- Add the blender contents and the eggs to the dry ingredients and mix well using a whisk until thoroughly combined. Gently stir in the pecans.
- Scrape all of the dough from the bowl into your baking pan and place in the oven.
- The muffin shape will take about 25 minutes to cook, and 35 minutes for the regular brownie pan. Rotate them in the oven half way through, and begin checking them 5 minutes before the stated done time. Poke with a toothpick, and remove them from the oven when the toothpick is still a bit damp on the end, but not raw. If you cook it longer, its fine, it will just be more like a cake and less like a brownie. If you like it more raw, its up to you!
- Allow them to cool somewhat before eating.
- Store in a tightly sealed container for up to three days or wrap tightly and freeze for up to one month.
Silky Carob topping: 1/4 cup plus 1 Tbsp carob powder, 1/4 cup coconut oil, 1/4 cup agave, 1 Tablespoon vanilla flavor. Simmer, stirring til it bubbles. Remove from heat and let sit a few minutes. Spread on warm brownies with a spatula or pastry brush. This sauce would also be great on some almond or coconut ice cream (recipe coming soon!). enjoy!
- Substitute 2 Tbsp of the flour with mesquite flour for a more chocolatey taste.
- If a bit of dairy isn’t an issue for you then you may add 1/2 cup of unsweetened carob chips along with the wet ingredients.
Bob’s Red Mill Gluten free all purpose flour mix: This mix is genius and if you are planning to do any gluten free baking or cooking I recommend that you pick up a bag.
Xanthan gum: This is the glue of gluten free baking. Without it your recipe will fall apart. It is a thickener and emulsifier. You may notice that a bag of it costs about $8 but each recipe only calls for a teaspoon or less and it has an infinite shelf life, so i’d get some and keep it around.
Stevia: Most people agree that the flavor of stevia is kind of gross. The only one I’ve found that’s not is the Vanilla Creme from Sweet Leaf. This is my go-to sweetener now and the way I use it is by combining it with other sweeteners to dramatically boost the level of sweetness without any taste. My husband in particular HATES the flavor of stevia! So I developed this combining method and even he cannot detect the stevia. (don't tell him!)
Vanilla Flavor: I use the Vanilla Flavor from Frontier and it is a superior alcohol free product. It also has a great flavor that I love.
**Jill's notes- We made them in a pan instead of a muffin tin. They were a bit crumbly. We didn't make the frosting. I thought they did a nice job for satisfying a chocolate craving without the chocolate. I gave one to a fitness trainer- she loved them.
Picture is from Elishia's Kitchen.