Tofu Carob Brownies Food

TRIPLE CHOCOLATE TOFU BROWNIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Combine flour, baking soda, cocoa powder, and salt in a bowl.
• Place the tofu into a blender. Cover, and puree until smooth. Add the olive oil and sugar. Blend for 1 more minute; pour into a mixing bowl and stir in the vanilla extract.
• Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Mix the melted chocolate into the tofu mixture until well blended. Stir in flour mixture until thoroughly combined, about 3 minutes. Fold in the chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool before slicing into bars.

HEALTHY SNACKS: CAROB BROWNIES

Steps:

• In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if using. Pour batter into a nonstick or lightly oiled 8-inch square baking dish. Bake at 350F for 35 minutes.

CAROB BROWNIES

Steps:

• Preheat the oven to 190degrees (fan) Mix together the carob powder, flour, sugar and baking powder in a large bowl. In a separate bowl, mix the water, milk, eggs, oil and mashed bananas. Pour the wet into the dry ingredients with the vanilla extract and mix thoroughly.
• Now add the chopped walnuts if using them. You could also add dark chocolate chips if you wish. At this point, if the mixture is too thick, add a little extra milk until it is looks thick but stir-able.
• Transfer the mix to a greased, non-stick brownies tray (could use baking parchment but I didn't seem to need it).
• Cook in the preheated oven for around 20-30 minutes - the brownies will feel firm to the touch, not wobbly like normal brownies.

CAROB BANANA BROWNIES

Steps:

• Preheat oven to 350 degrees. In a large bowl combine dry ingredients. IN a blender combine remaining ingredients or mix well by hand. When blended, the yield will be approximately 2 ½ cups. Add blended ingredients to dry ingredients and mix well.
• Prepare a square cake pan by buttering and then liberally dusting with carob powder to prevent sticking. Add batter. Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean.

WHOLE WHEAT CAROB BROWNIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together all of your flours, baking powder, salt, and carob powder.
• Add in the honey, juice, oil and vanilla and stir just until combined. Don't worry if there are some lumps - it's okay!
• Spread into a greased 8*8 inch pan. Bake for 25-30 minutes, or until a toothpick or knife inserted in the middle comes out clean.

VEGAN COCOA TOFU BROWNIES

Steps:

• Puree the tofu, non-dairy milk and oil until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugar and vanilla.
• Sift in flour, cocoa powder, cornstarch, baking powder and salt.
• Use a spatula to mix batter until smooth. Transfer to an 8X8 greased baking pan and smooth out the top.
• Bake in the preheated oven at 325°F/150°C for 25 minutes or until set.
• Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
• Enjoy.

TOFU CAROB BROWNIES

Steps:

• 1. Preheat the oven to 350°F. Generously oil and flour an 8-inch square cake pan. Set aside. 2. Place the tofu, maple syrup, vanilla, oil, and carob powder in a blender or food processor, and blend until smooth and creamy. Transfer to a large bowl and set aside. 3. In another bowl, sift together the flour and baking powder. Add the pecans and mix well. 4. Add the flour mixture to the tofu mixture, and stir well to form a batter. Spread the batter into the prepared cake pan. 5. Bake for 20 minutes or until a toothpick inserted into the center of the brownies comes out clean. Let cool at least 10 minutes before cutting into squares and serving. For a Change . . . * To make chocolate brownies, use cocoa powder instead of carob. For an even "chocolatier" version, add 1/2 cup chocolate chips to the batter. * To turn this into a two-layer cake, double the recipe and bake the batter in two 8-inch cake pans. Place one layer on a platter, spread with frosting (the Maple Icing on page 276 is recommended), add the second layer, and top with more icing.

CAROB BROWNIES

Steps:

• Mix flours, carob powder, and salt together in a large bowl.
• In a small bowl combine egg yolks, molasses, oil, water, and vanilla.
• Add to the flour and mix well.
• Add nuts and stir.
• Beat the egg whites until stiff and fold into batter.
• Spread in an oiled 8 inch square pan.
• Bake 25-35 minutes at 325°F.