Carob Oatmeal Brownies
These scrumptious, chewy squares are sure to pacify chocolate-sensitive folks previously forced to forgo brownies. To ensure moist brownies it is crucial not to overcook them—keep a close watch on these squares as they near their baking time.
5 oz (150 g) carob chips
4 Tbsp (60 mL) butter
3/4 cup (180 mL) pure organic oat flakes
3 Tbsp (45 mL) organic wheat germ (or popped amaranth for a wheat-free option)
1/3 cup (80 mL) whole milk powder
1/2 tsp (2 mL) low-sodium baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped walnuts
1/3 cup (80 mL) chopped medjool dates
1/2 cup (125 mL) packed coconut palm sugar or sucanat
1 tsp (5 mL) vanilla
2 free-range eggs, beaten
Preheat oven to 325 F (160 C). Grease and line 8 in (20 cm) square cake tin.
Place carob chips in heatproof bowl and add butter. Melt mixture over pan of simmering water and then allow to cool, stirring occasionally.
In another larger bowl, combine all dry ingredients. When well mixed, use large wooden or metal spoon to beat in melted carob mixture, vanilla, and eggs.
Pour mixture into prepared cake tin. Level mixture and bake for 20 minutes or until firm around edges but still soft in centre. Remove from oven and allow to cool in tin. When cooled sufficiently and starting to firm up, remove from pan and cut into squares. Store in airtight container (if you can manage not to devour them all in one go!).
Makes 16 small squares.
Each square contains: 155 calories; 3 g protein; 10 g total fat (5 g sat. fat, 0 g trans fat); 15 g total carbohydrates (9 g sugars, 1 g fibre); 101 mg sodium
source: "Delicious Carob Creations", alive #378, April 2014
Carob Oatmeal Brownies
Directions
READ THIS NEXT
SEE MORE »
Smoky Lentil Sloppy Joe Stuffed Peppers
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
Yogurt Bowl with Tart Cherry Compote
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
Turkey Tarragon Stew
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]