Carob Date Brownie Mix
Yield
16 browniesPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat pastry flour
or unbleached all purpose flour |
|
| ¼ | cup |
carob powder
|
* |
| 1 | tablespoon |
instant grain beverage powder
|
* |
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 8 | ounces |
dates
pitted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat pastry flour
or unbleached all purpose flour |
|
| 59 | ml |
carob powder
|
* |
| 15 | ml |
instant grain beverage powder
|
* |
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 231.2 | ml/g |
dates
pitted |
|
Directions
Sift together first five ingredients.
Store in an air-tight container.
Store dates separately in an air-tight container or original package.
Attach these instructions: To prepare brownies, preheat oven to 350℉ (180℃).
In a blender or food processor, blend 2 cups of vanilla soy milk and dates until almost smooth (small chunks of dates are ok).
Set aside.
Pour flour mixture into a mixing owl.
Add date mixture, and stir well to combine.
Spread evenly in a lightly oiled 9 inch x 13 inch baking pan.
Bake for 20 minutes, or until middle is done.
