Carob Squares

Instructions

1. 1

   Water as needed for consistency (about 1/2 c.) COMBINE all ingredients, except nuts. PRESS firmly into greased 9-inch square pan. SPRINKLE with finely chopped nuts. CHILL before cutting into bite-sized pieces. Carob-Coconut Cookies CREAM TOGETHER: MIX SEPARATELY: 1/2 c. honey 3 tbsp. carob powder 3/4 c. SOY MILK (58) or water 1/2 tsp. salt 1/2 tsp. vanilla 1 1/2 c. rolled oats 1/2 c. whole wheat flour 1/2 c. white, unbleached flour 1 c. coconut ADD remaining dry ingredients, after they have been mixed together. DROP onto oiled cookie sheet, and bake at 350° for 10–15 minutes. Do not press these cookies flat. It is best to let them drop on sheet, and spread with a few strokes. Carob Brownies Mix in a large bowl: 1 c. Sucanat sugar 2/3 c. carob powder 1 1/2 c. whole wheat flour 2 tbsp. Ener-G Egg Replacer (dry) 1 1/2 tbsp. Ener-G Baking Powder 1/2 c. chopped walnuts 1 tsp. salt 1 1/2 tbsp. coffee sub. (Roma, Potsum or Pero) Mix in small bowl: 1 c. water or SOY MILK (58) 1 c. applesauce 2 tsp. vanilla (Recipe continued on next page) 28 Recipes: Desserts

2. 2

   POUR wet ingredients over dry ingredients. MIX together with a wire whisk just until blended. POUR into a sprayed 8” x 8” pan. BAKE in a preheated 350° oven for 25–30 minutes, or until toothpick inserted comes out clean. FROST with CAROB FUDGE FROSTING (27) if desired (takes 1/2 a recipe), and enjoy! Carob Fudge Frosting HEAT in a saucepan 5 minutes or until thick: 1/4 c. water 1/3 c. carob powder REMOVE from heat. ADD and CREAM TOGETHER with electric mixer or in food processor: 1/2 c. water 1 tsp. vanilla 1/2 c. date butter (see index) 1/8 tsp. salt 1/4 c. smooth peanut butter 1/8 c. soy milk powder or almond butter 2 tsp. coffee sub. (Roma, Potsum or Pero)