Gluten Free Carob Brownies

by Bea Garth, copyright 2008

(Note: Steve Arntson convinced me I should post some of my better gluten free baking experiments. I can vouch that this one is really excellent. This treat tastes sinfully rich but is wheat free etc., sugar and chocolate free with no artificial additives!)

Bake at 325’ F –preheat oven

Mix and sift together the following dry ingredients:
1 cup sorghum flour
1 cup quinoa flour
½ cup tapioca flour
1 tsp. potato flour
¾ cup carob powder
1 tsp. bak. soda
1 tsp bak. pwdr
1 scant tsp. salt
1 tsp. xanthum gum
1 tsp. stevia

Then mix together the following wet ingredients:
½ cup safflower or other oil
½ cup water
1 cup coconut milk
1/2 cup applesauce

Then mix wet into dry ingredients.

Optionally can add ½ cup sunflower seeds or other seeds or nuts.

Oil 8x8” baking pan or a 9” round cake pan. I use coconut oil.
Spoon brownie mixture into pan and bake 20 to 25 minutes,
until you can test it with a wooden toothpick and it comes out clean.

Really excellent to chase away the blues without truly pigging out!