I did not know we had some carob trees in our orchard . Salah grabbed a few pods and started chewing them, saying that back in Egypt (that’s where he is from), they make a juice with the pods and drink it for Ramadan; carob is super nutritious and keeps hunger pangs and thirst at bay for hours (so I hear). Plus it is a laxative. Well, I had a jar of carob molasses handy and thought I’d bake a batch of carob brownies (at the instigation of Mia Rosenthal, a Facebook friend). Carob is significant to me for two reasons: One is the fact that it is loaded with iron. Secundo, it smells of chocolate, a food I cannot live without. Here are some carob brownies, made on the spur-of-the-moment, as an add-on to my stash of chocolates. These brownies are chocolaty/carob tasting, with a crumbling texture due to the use of oat flour, yet rich and satisfying and gooey once they get into one’s mouth.
Salah plucking carob pods from the tree (Chouf Mountains, Lebanon) INGREDIENTS:
- 2 large eggs
- 1/2 cup raw sugar (or brown)
- 1/4 cup carob molasses
- 1/4 cup melted unsalted butter mixed with the cocoa powder till dissolved and creamy
- 1/4 cup cocoa powder
- 1/2 cup orange juice
- 1/4 cup tahini
- 1 1/3 cup oat flour (or regular all-purpose or cake flour)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
1. Place the eggs and sugar in the bowl of a mixer; beat till thick, about 5 minutes. Add the carob molasses and beat to combine. Add the cocoa/butter mixture, tahini, orange juice and mix well; add the oat flour, salt and baking powder and mix to combine. 2. Bake in a 350F oven for about 20 minutes or until set. This batter will use-up a 9″ square cake or brownie pan, lined with parchment paper or greased and floured.