In partnership with the nutritionist Mafalda Rodrigues de Almeida, we’ll be launching a number of recipes on our blog so that you can use the products in the best possible way.
Here is the first of many recipes:
Ingredients
Preparation
Preparation
Dough
- 3 tablespoons water + 1 tablespoon ground linseeds
- 190g wholemeal flour
- 300g coconut sugar
- 40g Carob World carob powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 300ml plant milk (I used almond milk)
- 115ml coconut oil
- 2 teaspoons vanilla extract
- 85g Carob World Mediterranean Temptations Carob Bar, coarsely chopped
Icing
- 120ml aquafaba (water from boiling chickpeas)
- 2 tablespoons agave syrup
- 120g Carob World Mediterranean Temptations Carob, Almond and Milk Bar
- A pinch of salt
Dough
- Place the aquafaba in the fridge for 30 minutes or longer before preparing the icing. This is not essential but the results will be better.
- Pre-heat the oven to 175ºC; grease a round baking tin approximately 25 cm in diameter with coconut oil and line with greaseproof paper.
- In a small bowl, mix the water and the ground linseeds. Set aside.
- In a large bowl, mix the dry ingredients for the brownies – the flour, the sugar, the carob powder, the baking powder and the salt – with a wooden spoon until well blended.
- In another bowl, mix the wet ingredients for the brownies – the milk, coconut oil, vanilla and the linseed mixture – with a spoon. Next, add the wet ingredients to the dry ingredients and mix in the pieces of carob bar until well blended.
- Pour the mixture into the baking tin and place in the oven for 45 minutes or until ready (test using a cocktail stick). Don’t let it bake for too long as we want the brownies to be moist on the inside.
Icing
- While the brownie cake is in the oven, prepare the icing by pouring the aquafaba into a bowl and beating it with a whisk or electric beater until it forms firm, white peaks (about 4-6 minutes). Add the agave syrup to the mixture and fold in gently with a spoon.
- Chop the Carob, Almond and Milk Bar into coarse pieces, place in a bowl and melt in a bain-marie, ensuring that the water does not come into contact with the bottom of the bowl. Add the salt to the melted carob mixture and mix.
- When the carob mixture is creamy, remove from the heat and leave to cool for a minute or longer. Then gently pour the carob mixture into the beaten aquafaba using a spatula.
- Once the round brownie cake is ready, leave to cool for about 20-30 minutes. Spread the icing evenly over the brownie and sprinkle with a little salt (optional). Cut into brownie-shaped pieces or wedges.
