Tuesday, October 21, 2014

Carob brownie bars (gluten free)

Carob brownie bars (gluten free)

People have a hard time believing these aren't chocolate or that they're gluten free! 


  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 cup roasted carob powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup melted unsalted butter or coconut oil, cooled
  • 1 teaspoon vanilla extract
  • extras: 2 tablespoons dark chocolate chips, pecans or walnuts (optional)


  • Preheat oven to 350°F.
  • In a medium bowl, whisk together dry ingredients (flour, salt, and carob powder) until blended.
  • In a separate bowl, mix together wet ingredients (eggs, maple syrup, butter or coconut oil, and vanilla extract) until blended.
  • Combine wet and dry ingredients and mix well. Let batter sit for a few minutes and mix again.
  • Stir in extras (chocolate chips or nuts) if you wish.
  • Line an 8" x 8" brownie pan with parchment paper. Pour or spoon the batter into the pan and smooth out the top.
  • Bake for 25 minutes or until a toothpick inserted in the middle of the brownies comes out clean.
  • Cool fully before slicing. Store sealed for a few days at room temperature or a week in the refrigerator.
My recipe was adapted from blogger Erika "comfybelly"'s recipe for brownies {using coconut flour}.