Low-fat Wheat-free Carob Brownies


Ingredients (use vegan versions):

  • 1 large, very ripe banana
  • 1/3 cup soya flour
  • 2/3 cup porridge oats
  • 4 tablespoon pure vegan maple syrup
  • Egg replacer equivalent of 2 eggs (I use Orgran No Egg)
  • 1/2 teaspoon vanilla essence
  • 4 tablespoon pure carob syrup (pekmez)
  • 1/2 cup carob powder
  • pinch of salt
  • 1/4 cup chopped walnuts
  • 1/8 cup sultanas or raisins
  • 1/2 tablespoon tahini


Pre-heat oven to 180° (350°)

Use a hand blender to blend the oats
into a powder/flour.
Mash the banana in a large mixing
bowl. Add all the other ingredients
and mix well. The mixture
should be sticky but not too wet.
Depending on the size/ripeness of the
banana and the type of egg replacer
you use, you may need to adjust
wet/dry ingredients to achieve the
correct texture.

Spoon the mixture equally between 18
paper cake cases and bake for 20-25
minutes. Leave to cool and enjoy!

Please let me know how you find this
recipe and any adjustments you make 🙂

Approx. nutritional info per brownie
(natural fluctuation will occur) :

65 Calories, 2g fat (0.2g saturated),
11.4g carbohydrates, 1.6g protein,
2.2g fibre

Also contains lots of B vitamins,
magnesium (19mg), phosphorus (36mg)
and calcium (24mg)!

Serves: 18 Brownies

Preparation time: 45 mins inc. cooking time

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