These are super yummy and really easy to make!! I am re-posting this because I have made some changes!
5 tbsp of raw organic carob powder + 5 tbsp of melted organic coconut oil, mixed
1/2 cup organic butter
2 organic free range eggs
1/2 cup of organic rapadura
1/2 rounded cup of organic sprouted almonds, processed into a fine flour
1/4 organic brown rice flour
1/2 tsp of fine sea salt
1/4 tsp non-aluminum baking powder
2 tsp real organic vanilla extract
1 1/2 tsp organic orange extract
5 tbsp of raw organic carob powder + 5 tbsp of melted organic coconut oil, mixed
1/2 cup organic butter
2 organic free range eggs
1/2 cup of organic rapadura
1/2 rounded cup of organic sprouted almonds, processed into a fine flour
1/4 organic brown rice flour
1/2 tsp of fine sea salt
1/4 tsp non-aluminum baking powder
2 tsp real organic vanilla extract
1 1/2 tsp organic orange extract
1/2 cup organic crispy pecans or almonds, broken into pieces
Heat your oven to 350 degrees, I just dumped everything but the crispy nuts into my mixing bowl and mixed well. Gently stir in crispy nuts. Pour into a greased 9x9 pan. The batter will be thick so you may have to spread it out with a spatula. Don't over bake (33-35 minutes), these brownies are better on the gooey side rather than well done. Yum! I love the sweetness of the carob powder and orange together. These are a family favorite.
Recipe adapted from here.
Heat your oven to 350 degrees, I just dumped everything but the crispy nuts into my mixing bowl and mixed well. Gently stir in crispy nuts. Pour into a greased 9x9 pan. The batter will be thick so you may have to spread it out with a spatula. Don't over bake (33-35 minutes), these brownies are better on the gooey side rather than well done. Yum! I love the sweetness of the carob powder and orange together. These are a family favorite.
Recipe adapted from here.
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Hi, I just dropped over from Sustainable Eats... what's rapadura?
ReplyDeleteThanks for stopping by Kirsten!
ReplyDelete"Rapadura is the pure juice extracted from the sugar cane (using a press), which is then evaporated over low heats, whilst being stirred with paddles, then seive ground to produce a grainy sugar. It has not been cooked at high heats, and spun to change it into crystals, and the molasses has not been separated from the sugar. It is produced organically, and does not contain chemicals or anti-caking agents."
http://quirkycooking.blogspot.com/2009/07/rapadura-sucanat-muscavado-turbinado.html