Carob Banana-Nut Brownies - flour

Method

• To Make the Brownies:
• Preheat the oven to 350F.
• 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