Organic Chef Tom’s Vegan Brownies
Who can resist sweet brownies, especially vegan brownies sweetened with organic brown rice syrup or maple syrup. This recipe uses caffeine free carob in place of traditional chocolate. Bet you can’t eat just one!
INGREDIENTS
1 cup whole wheat pastry flour
1 teaspoon baking powder
½ cup Terrasoul Roasted Carob Powder*
½ cup soy milk
½ cup Sweet Cloud Organic Brown Rice Syrup or maple syrup
½ cup safflower oil
1 teaspoon vanilla
1 pinch sea salt
1. Preheat oven to 350 degrees. Combine carob powder, syrup, oil, soy milk, and vanilla in medium size bowl mix well with a whisk or large spoon.
ORGANIC CHEF TOM
Chef Tom has been cooking natural foods for over 50 years. He cooked in natural restaurants across the USA, including the East West Cookery in New York City, 7th Inn in Boston, The Unicorn in Miami and his own restaurant The Garden Cookery in Maine before moving his family to the beautiful city of Asheville, North Carolina.
INGREDIENTS
1 cup whole wheat pastry flour
1 teaspoon baking powder
½ cup Terrasoul Roasted Carob Powder*
½ cup soy milk
½ cup Sweet Cloud Organic Brown Rice Syrup or maple syrup
½ cup safflower oil
1 teaspoon vanilla
1 pinch sea salt
1. Preheat oven to 350 degrees. Combine carob powder, syrup, oil, soy milk, and vanilla in medium size bowl mix well with a whisk or large spoon.
2. Mix pastry flour, baking powder and sea salt together in a bowl. Pour carob mixture into flour and mix well.
3. Lightly oil stainless steel baking pan or glass baking dish and powder lightly with flour. Pour brownie mixture into baking dish, smooth top, place in oven and bake for 30 minutes.
Variations:
Top brownies with organic pecans, walnuts before baking. Or put some inside the batter, bake and enjoy!
* Chocolate Brownies: Substitute organic cocoa in place of Carob.
ORGANIC CHEF TOM
Chef Tom has been cooking natural foods for over 50 years. He cooked in natural restaurants across the USA, including the East West Cookery in New York City, 7th Inn in Boston, The Unicorn in Miami and his own restaurant The Garden Cookery in Maine before moving his family to the beautiful city of Asheville, North Carolina.
