CAROB BROWNIE

• 1 cup amaranth flour
• ¼ cup arrowroot (or rice or potato starch)
• 1⁄3 cup carob powder
• ½ teaspoon baking soda
• ¾ cup apple juice concentrate, thawed
• ¼ cup oil

Preheat your oven to 350oF. Oil and flour a 9 inch by 5 inch metal loaf pan. If your carob powder contains lumps, press it through a strainer with the back of a spoon to remove the lumps before measuring it. Combine the amaranth flour, arrowroot, carob powder, and baking soda in a bowl. In another bowl or measuring cup, stir together the apple juice concentrate and oil. Stir the liquid ingredients into the dry ingredients until just mixed and immediately put the batter into the prepared pan. Bake for 20 minutes. The batter will puff up during baking and then collapse either near the end of the baking time or after you remove the brownies from the oven. Do not overbake. The “toothpick test” does not apply to these brownies; if you test them with a toothpick, the toothpick will come out with wet dough on it. These brownies have a moist, chewy texture. Makes 8 to 10 brownies.

NUTRIENT INFORMATION(per brownie):
Calories: 184
Carbohydrate: 25 g
Fat: 8 g
Protein: 3 g
Fiber: 3 g
Sodium: 82 mg
Potassium: 186 mg
Phosphorus: 140 mg