Monday, March 22, 2010

Gluten Free Carob Brownies - Reduced Carbs, Calories and Fat

Gluten Free Carob Brownies - Reduced Carbs, Calories and Fat

Carob is used as a substitute for cocoa or chocolate for people who are sensitive to chocolate. Carob, which is also known as locust bean gum, has more fiber and calcium but fewer calories than cocoa. Carob does not contain caffeine or any stimulants. Carob comes from the dried pods of the carob tree, whereas cocoa comes from the cacao tree.



Gluten Free Carob Brownies - Reduced Carbs, Calories and Fat
Dry ingredients
3/4 cup gluten free flour (1/4 cup each:brown rice, tapioca, sorghum)
1 tsp arrowroot starch
3 tbsp carob powder
3/4 tsp baking powder
pinch of sea salt
1/2 tsp vanilla powder
1/2 tsp cinnamon
1/4 tsp cayenne pepper
Wet ingredients
1 egg
1/2 cup fat free vanilla yogurt
2 tbsp Splenda brown Sugar Blend for Baking
1 tbsp butter
1/4 cup agave nectar
Water
2 tbsp hot water
Add Ins
1/4 cup finely chopped pecans or walnuts


Procedures

Gather all of your ingredients

1. Preheat oven to 350°F.
2. Spray a 9-inch baking pan with oil spray. Set aside. Combine the dry ingredients in a lidded container. Shake to mix. If the carob is lumpy, sift the mixture after shaking it.
3. In a large bowl, mix together the wet ingredients using a hand mixer .

 Fold in the dry ingredients using a spatula. Stir in the hot water until blended. Add the nuts, if desired.

4. Pour into prepared pan. Bake approximately 20 to 25 minutes or until done when tested with a toothpick.
5. Cool for 15 minutes. Dust with powdered sugar or leave plain. Cut into 16 bars. Store any leftovers in refrigerator, wrapped in cellophane.

Servings: 16
Nutrition Facts
Serving size: 1/16 of a recipe (3.3 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 79.34
Total Fat 2.49g
Saturated Fat 0.75g
Cholesterol 15.59mg
Sodium 51.77mg
Potassium 45.02mg
Total Carbohydrates 8.96g
Fiber 1.06g
Sugar 6.35g
Protein 1.43g

And yes, I still like chocolate

No comments:

Post a Comment