Low-fat Wheat-free Carob Brownies
2/3 cup porridge oats
1 large, very ripe banana
1/3 cup soy flour
4 tablespoons pure maple syrup
2 egg replacers (I use Orgran No Egg)
1/2 teaspoon vanilla
4 tablespoons pure carob syrup (pekmez)
1/2 cup carob powder
1/4 cup walnuts, chopped
1/8 cup sultanas or raisins
1/2 tablespoon tahini
1. Preheat oven to 350°F. Line muffin tin with 18 liners. Use a hand blender to blend the oats into a powder/flour. Mash the banana in a large mixing bowl.
2. Add all the other ingredients and mix well. The mixture should be sticky but not too wet. Depending on the size/ripeness of the banana and the type of egg replacer you use, you may need to adjust wet/dry ingredients to achieve the correct texture.
3. Spoon the mixture equally between prepared pan, and bake for 20-25 minutes. Leave to cool and enjoy!
Please let me know how you find this recipe and any adjustments you make. Approximate nutritional info per brownie:65 Calories, 2g fat (0.2g saturated), 11.4g carbohydrates, 1.6g protein, 2.2g fiber, also contains lots of B vitamins, magnesium (19mg), phosphorus (36mg) and calcium (24mg)!