An afternoon tinkering in the kitchen yielded this delightful recipe.
1 cup of ground, blanched almonds – don`t blend too fine, leave a little chunky
3/4 cup carob flour
1/2 tsp baking soda
1 vanilla capsule
100 g dark cooking chocolate
50 g white cooking chocolate
1 cup olive oil
2 tablespoons coconut oil
2 tablespoons carob syrup
1 heaped tablespoon unsalted, smooth peanut butter
Preheat the oven to 170 degrees. In one bowl, place all dry ingredients, ie, ground almond, carob flour, baking powder and vanilla. Melt the two chocolates in a ben mari, stirring well to combine. In a separate bowl, beat the eggs, add the olive and coconut oils, carob syrup and peanut butter, beat lightly until all the ingredients have mixed together. Remove the chocolate from the ben mari and add the egg mixture. Stir well. Add the dry ingredients, mixing well.
Line a 30 x 20 cm baking tin with greaseproof paper* and pour in the mixture, Spread evenly and bake for approx 20 minutes. The finished result should be moist, so don`t overcook or it will dry and crumble. Allow to cool before slicing.
* To line the baking tin with greaseproof paper, run the paper under the tap and gently scrunch it up and squeeze out the water. This makes the paper softer and easier to push into the corners.
If you chose gluten-free baking powder this is a 100 % non gluten recipe. It can be made even healthier by using chocolate made with stevia or sugar free versions. There are many chocolate variations available on the market so chose which suits you the best. No processed sugar is added to the recipe, but if you feel you need it a little sweeter, then a couple of tablespoons of stevia can be added, or add an extra tablespoon of carob syrup.
The flavour of carob is very distinctive, but not overly overpowering.