ELLEN'S KITCHEN
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Jewels Brownie Bars
In creating this recipe, we were looking for a tasty egg-free cake bar that would be high protein and have a great texture. Made with carob, they are more cake-like.
Bake these in a greased or heavily Pamm'ed biscuit pan- 7x12.
| 1 | C | Shredded Carrot (finely grated, raw)
| | 1/2 | C | Fruit Butter
| | 1/2 pkg | (6 oz) | Tofu blended with 1/2 C water
| | 1/2 | C | White sugar
| | 1/2 | C | Brown sugar --- we skipped both these sugars and substituted 1/2 cup granulated Sucanat/fructose for both sugars
| | 2 | C | Flour OR 1 3/4 C Spelt + 1/2C Protein Pwdr.
| | 1 1/2 | tsp | Soda
| | 1/2 | tsp | Salt
| | 1/3 | C | Cocoa or carob
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Preparation
- Preheat the oven to 375 degrees.
- Beat together the tofu, water and fruit butter until smooth.
- Stir in the very finely shredded carrots until well blended.
- Sift together all the dry ingredients, flour, sugar/sweetener, salt, carob, soda.
- Put the flour mix on top of the fruit mix, stir quickly but thoroughly until smooth.
- Spread evenly into the pan and place immediately in the hot oven. Time varies on these, depending on how wet your fruit butter is and how juicy your carrots.When ready to come out, the toothpick test will show dry.
- Don't try to cut until it has cooled off.
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