Carob Brownie Cookie
This recipe is gluten, soy, dairy, corn, egg free!
(gf, sf, df, cf, ef)
Ingredients:
Crumble Base:
3/4 cup rolled gf oats
2 tbs rolled gf oats, ground*
1⁄2 cup hazelnuts or almonds, ground
2 tbs coconut oil
2 tbs honey
Salted Caramel Middle Layer:
1 heaping cup of pitted medjool dates
1 tsp salt
½ tsp vanilla extract
8 tbs filtered water
Brownie Topping:
¾ cup carob powder
10 tbsp coconut oil (add a few tbsp in at a time, if the mixture comes together well then don’t use all tbsp because you want a solid formation, not oily)
½ cup coconut sugar
1 tsp vanilla extract (non alcohol)
2/3 cup filtered water
1 cup hazelnuts or almonds, ground
½ cup rolled gf oats, ground*
3 heaping tbsp ground flax seed
1 tsp baking powder (gf, cf)
Directions:
Preheat your oven to 350˚F.
Line a 20cm x 20cm square tin/glass with parchment paper.
Crumble Base: In a blender or food processor blend ½ cup hazelnuts (or other nuts) & 2 tbsp of gf oats.
Mix all the crumble ingredients together & flatten into your paper-lined tin.
Pop into the oven for 20 minutes.
Bring out of the oven to rest whilst you prepare the other two layers.
Salted Caramel Middle Layer: In a food processor, blend all the ingredients together to form a thick paste.
Spread on top of oat base once it is out of the oven.
Brownie Topping: Grind up 1 cup of nuts & ½ cup rolled oats.
Put all the ingredients into a mixing bowl & mix until evenly combined.
Pour all the mixture on top of the salted caramel layer, making layer even along the way.
Bake for 25 minutes. Take care not to over bake this. Under cooked is better than over cooked.
Let it cool for at least 60 minutes out of the oven, still in its tin/glass, as it can crumble apart.
Once cool, cut into 24 small squares or a size to your liking!
Store in an airtight container or freeze in portions.
Notes: