Absolutely amazing recipe my girlfriend Carol and I have been perfecting. About as heavenly and guilt-free as you can get, especially if you are a hopeless lover of chocolate. These brownies have been approved by at least 6 chocaholics. The secret to making carob taste like chocolate: lemon juice or red wine vinegar. We went for the lemon juice. Try it and let us know how these hold up to chocolate brownies.

Recipe Ingredients:

1 c buckwheat flour (oat, quinoa, or barley flour can be substituted)
1 t baking powder
1/4 c carob powder
1/4 t spirulina or chlorella powder (optional)
1/3 c canola oil (sunflower or safflower oil can be substituted)
1/4 c agave syrup (maple syrup or honey can be substituted)
1 egg
2 T water or green tea (room temperature)
1/4 T lemon juice
1 c chopped dates
1/2 c peeled and grated apple
1/2 c chopped almonds or walnuts
2 T ground flax seeds

Recipe Instructions:

1. Sift together the flour and powders in a bowl.
2. In a separate large bowl, beat together the oil, syrup, egg and water.
3. Stir the flour mixture into the liquid mixture and beat just enough to blend. Add the remaining ingredients. Mix well.
4. Spread the mixture into a well-oiled 8 x 8 inch cake pan.
5. Bake at 350 degrees for about 15 minutes, or until firm. Let the brownies cool slightly before cutting into 1 inch squares.

About the ingredients:

Carob powder is made from the toasted, ground pods of the carob tree. It is a natural sweetener rich in B vitamins and minerals with a flavor similar to that of chocolate. It is often used as a substitute for chocolate or cocoa, especially by people who are allergic to chocolate or who wish to avoid the caffeine it contains. Carob also contains a fair amount of protein, natural sugar, and some calcium and phosphorus. Carob contains small amounts of sodium and iron, and it is rich in vitamin A, the B vitamins, and many other minerals.

Agave syrup is a sweet syrup that is extracted from the inner core of the blue agave cactus. Agave contains 85% fructose and is almost twice the sweetness of sugar. Agave is absorbed slowly into the bloodstream, preventing the quick spikes in insulin levels associated with sugar intake. This makes agave syrup an excellent sweetener for diabetics and anyone on a weight loss diet.

Flax seeds contain a high amount of alpha linolenic acid, similar to those found in fish such as salmon. Medical studies have confirmed the many health benefits of flax seed, especially for the heart. Flax seeds lowers cholesterol levels, blood triglyceride levels and blood pressure. Flax seeds also protect against cancer, inflammation, diabetes and autoimmune disorders. It is best to eat ground flax seeds. Whole flax seeds can get trapped in pockets in the colon.

More information and recipes:

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