Carob Brownies

We started activating all our grains, nuts and seeds 8 year ago and love the baking that we are producing. We can produce these decadent carob brownies with 100% wholegrain spelt or wheat flour and you won’t even know it. The activation process softens the grain and makes gluten easier to digest. You just have to remember to activate the grain the day before you want to make them, that’s all.

We have gone into greater details in the scone’s post about the activation process and in the video you can also see how it is done with scones: Scones with Activated Flour

For the carob brownies you will need:

3 cups freshly ground spelt or wholewheat flour ( I love using spelt with this recipe)
2 cups active kefir (with the grains strained) or natural yoghurt (I used homemade yoghurt)
3/4 cup butter, softened
1.5 cups Rapadura
4 eggs
1 Tbsp vanilla extract
1/2 tsp sea salt
3/4 cup carob powder
1.5 Tbsp baking powder
1 cup chopped nuts (hazelnuts or almond work well)

The day before: Measure the flour and combine it with the yoghurt or kefir. Mix it through thoroughly to get an even distribution. Cover the bowl with a lid or wax wrap to keep the moisture in and leave it for 12 to 24 hours in a warm spot at room temperature.

The next day: Cream butter with Rapadura. Add other ingredients and mix well. Add soaked flour mixture, blend well and pour into a buttered or lined baking tray (20×30 cm approx.).
Bake at 170 °C for 30-40 minutes. Allow to cool thoroughly and then cut into squares. Top with Carob glaze (see below).

Carob Glaze Recipe:
1/3 cup of carob powder (can be subsituted with high quality cocoa)
1/4 cup butter
1/6 cup maple syrup or honey
1 tsp vanilla essence
pinch salt
1 cup cream

Place all ingredients in a small pot. Make a double boiler by placing the small pot into a larger pot filled with water. Heat water and gently melt the ingredients, stirring occasionally, until they are well amalgamated.
Drizzle over cooled down brownies and let the glaze harden.

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