Carob & Flax Brownies

Carob is a sweet and astringent bean, native to the Eastern-Mediterranean region. Traditionally, it is used mainly to make carob molasses in Middle-Eastern countries. The dark syrupy liquid is then enjoyed in various ways, including puddings, beverages, as a dip mixed with tahini, or as medicine for treating coughs, cold-sores, diarrhea and more. Carob is rich in minerals like potassium, calcium, iron and phosphorous.

Yields 10-15 pieces

Ingredients:
1 cup finely ground flaxseeds
1 egg
1/2 cup carob powder (or cacao powder)
1 sachet of baking powder
1/4 tsp of salt
2 tsp vanilla extract
5 tbsp granulated sweetener of choice (jaggery, coconut sugar or erythritol)
1 cup warm almond or coconut milk
1/4 cup warm water
1/4 cup chopped walnuts (optional)

Glaze (optional)
3 tbsp tahini
3 tbsp carob molasses

Preparation Method:
– Preheat the oven to 170C

– In a bowl, add all the ingredients apart from the ingredients of the glaze. Combine everything well until a thick, smooth batter is achieved

– Grease a square 20x20cm pan or a rectangular brownie pan with a little bit of coconut oil or butter, and line it with parchment paper

– Pour the brownie batter into the pan, and place it in the oven for 35-40 minutes

– Meanwhile, prepare the glaze by mixing the tahini and carob molasses in a small bowl

– Let the brownie cool down to room temperature, pour the glaze on top, and cut it into squares

Notes:
– Vata individuals should have a lot of warm liquids after eating these brownies to prevent excessive dryness
– Pitta individuals should eat it in moderation