Vegan Gluten-Free Sugar-Free Carob Brownies without the Chocolate

I volunteered to make something for the next sharaka meeting.  I found a gluten-free almond cookie recipe.  Perfect, I thought, for my gluten intolerant comrades.  Half way into the recipe, already in the midst of mixing my concoction, I realize that the gluten-free recipe includes an egg and some honey.  No honey in the pantry.  And one of my comrades is on a 21 day cleansing that calls for no gluten, no sugar, and no dairy (including eggs).  I had to improvise quickly.  It was already 9pm – nearing bedtime. 

 Instead of honey, I used carob molasses purchased from a small-scale producer lady (fallaha) from Azzoun. 

 Then the egg replacement…I had flax seeds in the freezer.  I added one teaspoon of flax seeds to two tablespoons of water.  I stirred until the liquid transformed into an ‘eggy’ texture. 

 I mixed all the ingredients in the food processor creating a homogenous brown goop.  I stuck my clean finger into the batter for a taste.  Yum!  But the batter was too loose.  There is no way that I could roll cookie balls out this batter.  So I baked the mixture in an eight-inch round greased cake pan.

 I peaked as I baked.  The batter was rising.  Success!  But then…as I began to smell the carob-almost-but-not-quite-yet-burnt smell, the cake had collapsed.  Too late to start over.  It was already past 10pm – past my bedtime. 

 To my surprise, these vegan gluten-free sugar-free carob brownies were a hit at the meeting.  Every last morsel, even the stuff stuck to the pan, was scraped up and devoured.  The consistency was loose, kind of like a Mississippi mud pie, but without the crust to keep it together. 


Vegan Gluten-Free Sugar-Free Carob Brownies

¼ kilo raw almonds

¼ cup olive oil

1 cup carob molasses

pinch of vanilla

pinch of sea salt – or a bit more if you like that salty sweet taste

1 tsp flax seed mixed with 2 tbl of water


Preheat your oven to 190 degrees Celsius.  Grind the almonds in a heavy-duty food processor, adding the olive oil to create a paste/butter consistency.  Add the remaining ingredients and mix.  Grease a cake pan with olive oil.  Add mixture to greased cake pan.  Bake for about 25 minutes.  Stay alert and smell!  Never let the cake bake to the point of already-too-late-burnt-carob-smell.  Let the cake cool.  Dig in! 





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