Carob brownies (RPAH elim friendly)

Happy New Year everyone!!!

To kick off the new year I’d like to share a super “chocolatey” recipe for vegan carob brownies. These brownies are super moist and taste like you used cocoa powder for it. I haven’t quite nailed the chewy brownie texture but its still pretty good, kinda like a steamed cake, but hey if you are like me on this elimination diet, anything that is different is welcomed with open arms.

When I make this I usually have it with my boyfriend so I have substituted out the milk as the rice milk I have is from Aldi and he previously has reacted to their soy milk. My boyfriend also has issues with egg which is why I looked for a vegan recipe. Turns out if you want dairy free and egg free just add “vegan” to the search engine and you will be bombarded with options!

Without further a-do, this recipe was altered from this original one here, if you don’t have as much restrictions as I do.


Carob brownies

Gluten free, nut free, dairy free, egg free, soy free, vegan, FAILSAFE


  • 1 cup GF flour (I use Aldi’s, it is soy free and the cheapest I have found)
  • 1/2 cup brown sugar
  • 1/2 cup carob powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup canola oil (or other allowed oil)
  • 1 1/4 cups water
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract


  1. Grease and line a brownie tray with baking paper, although some of the better quality paper doesn’t need grease so I use some water to stick it to the tray until the brownie mix goes in.
  2. Pre-heat the oven to 175°C.
  3. Place all the dry ingredients (flour, sugar, carob powder, baking powder and salt) in a mixing bowl and give it a quick mix.
  4. Add the wet ingredients (oil, water, maple syrup and vanilla extract) and mix till all incorporated and is smooth. The best way is to make a well in the middle of the flour mix and put all the wet ingredients in there and slowly stir so the flour gets pulled in bit at a time. This method reduces lumps and saves you time in the long run. The consistency should be like cake batter.
  5. Bake at 175°C for 15-20 minutes and have a check with a skewer. It will come out clean when it is ready. My oven is not fan forced and the temperature gauge is off so I always need to bake it longer than stated, just go with the flow of your oven.
  6. Allow to cool a bit before turning it out and slicing it.
  7. Sprinkle with carob powder or icing sugar to serve.


You can substitute some of the water with a milk of your choice, I’d say start with half the amount of water stated here and see how that goes first. If you can have cocoa then you can substitute that in instead of carob, but you might want to increase the amount of brown sugar to 3/4 cups as cocoa is not sweet like carob powder. You can also substitute the oil with coconut oil.


Hope you like it!



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