- 1½ cups spelt flour
- 1/3 cup carob powder
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1½ cups mashed ripe bananas (about 3 medium)
- 2/3 cup refined safflower oil
- 1 cup rice syrup
- ½ cup soymilk or rice milk
- 1 teaspoon vanilla
- 2/3 cup chopped walnuts
- 1 tablespoon carob powder
- 1 cup cool water
- 1 tablespoon arrowroot
- ½ cup orange juice
- ½ cup rice syrup
- 1 tablespoon orange zest
- To Make the Brownies:
- Preheat the oven to 350°F. Oil and flour an 8-inch-square baking pan and set aside.
- Whisk together the flour, carob powder, baking powder, and salt in a large mixing bowl and set aside.
- Place the bananas, oil, rice syrup, soymilk, and vanilla in a blender and blend until well mixed. Stir the blended mixture into the dry ingredients and mix well. Fold half the nuts into the batter.
- Pour the batter into the prepared pan and sprinkle the remaining nuts on top.
- Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Cool in the pan before cutting into squares and serving.
- To Make the Carob Orange Sauce:
- Place the carob powder in a small saucepan, add the water and mix well. Bring to a boil, then reduce the heat to low and simmer for 10 minutes while stirring often.
- Place the arrowroot in a cup, add the orange juice, and stir to dissolve. Add to the carob mixture along with the maple syrup and orange zest. Bring back to a boil while stirring constantly. Reduce the heat to low and simmer about 1 minute or until thickened.
- Enjoy the sauce hot, warm, or cool. It can be stored in the refrigerator for up to three days, and reheated before using.
- Variations:
- For chocolate brownies, use cocoa powder instead of carob.
- For a sweeter brownie, substitute maple syrup for the rice syrup