Zucchini carob brownies

After a long break, I am finally back! I am no longer following the RPAH elimination diet but I do continue to avoid soy, dairy and gluten. It is definitely hard to keep up the diet but I try still try to cook most of my meals so at least I can keep track of my intake of certain food groups that I know aren’t the best for me. My skin has gotten a lot better since then as I have been placed on some oral medication which has been extremely effective. The recipes I write from now on will all be gluten free but will not always follow the RPAH elimination diet. I’ll always try to give suggestions to keep it RPAH elimination diet friendly.

It is Spring in Australia and the zucchini has been very cheap. One week Aldi had 500g packs for 79c! I bought a little too much so I had a lot to use up before they went bad. I came across a zucchini brownie recipe which I thought I could make a gluten-free version and with carob instead of cocoa (cocoa is super high in amines). The brownies turned out pretty well, so much so that I converted my boyfriend to carob! He likes to zap them in the microwave to warm them and then cover it with coconut yoghurt and fresh blueberries.

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Zucchini carob brownies

Gluten free, dairy free, soy free, egg free, vegan

Ingredients:

  • 2 cups gluten-free plain flour (I use Aldi’s)
  • 1/2 cup carob powder
  • 1 1/2 teaspoons bicarbonate soda
  • Pinch of salt
  • 1/2 cup vegetable oil (I used canola)
  • 1 cup caster sugar (up to 1 1/2 cups if it is not sweet enough for you)
  • 2 teaspoons vanilla extract
  • 2 small zucchinis, grated
  • 3-5 tablespoons water
  • Handful of chopped raw cashews

Method:

  1. Pre-heat the oven to 180°C and line your baking tin with baking paper.
  2. Add dry ingredients to a large mixing bowl and mix thoroughly. Ensure that the bicarbonate soda is not in clumps or it will taste horrible when you bite into one.
  3. Make a well in the middle of the flour and add all the wet ingredients and grated zucchini and mix well with a spoon/spatula. It is a very dry batter, practically a dough so just make sure that there are no dry spots. For my batch, I needed 5 tablespoons water. Let it stand for 5-10 mins to let the dough soak up some of the zucchini moisture.
  4. Transfer to the baking tin and spread it out evenly. Sprinkle the chopped cashews on top and bake for approx. 30 mins depending on your oven. Use a skewer to check it is cooked, it should come out clean when ready.
  5. Let it cool on a cooling rack before cutting them into pieces. It makes about 16 small brownies.

Enjoy!

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