Carob Slice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
50g (scant ⅓ cup) carob chips1 ½ cups soy milk1 tsp vinegar⅓ cup agave (or honey)⅓ cup grapeseed oil½ tbsp ground flaxseed½ tbsp vanilla⅓ cup carob powder120 g (scant cup) oat flour 160 g (scant 1 ½ cups) spelt flour¾ tsp baking soda¾ tsp baking powder¼ tsp salt---1 ½ tbsp cornstarch3 tbsp cold water1 cup soy milk⅓ cup corn syrup3 (1 g) packets PureVia Stevia (or your favourite)90g (13 tbsp) carob powder½ tsp agar powder or gelatin
Preheat the oven to 350F and line a 9” square pan.
Melt the carob chips with ½ cup of the soy milk, then mix in the remaining soy milk with the vinegar.
Stir in honey, oil and flaxseed until well combined. Add vanilla and mix in.
Whisk in the carob powder, then the flours, baking soda, baking powder and salt just until smooth.
Bake for 30 minutes, until it tests done. Cool completely in the pan.
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When cake has cooled completely, make the glaze:
Whisk together the cornstarch and cold water in a small dish, set aside.
Bring the soy milk, corn syrup, stevia and carob to a simmer (with the agar powder if using) and add the cornstarch mixture.
Cook 1 minute, until thickened, then remove from heat and (if using) whisk in the gelatin.
Cool 1 minute, then pour over the cake in the pan and let cool completely.
Store in the fridge.
Serving Size: makes one 9" pan, 16 pieces
Melt the carob chips with ½ cup of the soy milk, then mix in the remaining soy milk with the vinegar.
Stir in honey, oil and flaxseed until well combined. Add vanilla and mix in.
Whisk in the carob powder, then the flours, baking soda, baking powder and salt just until smooth.
Bake for 30 minutes, until it tests done. Cool completely in the pan.
---
When cake has cooled completely, make the glaze:
Whisk together the cornstarch and cold water in a small dish, set aside.
Bring the soy milk, corn syrup, stevia and carob to a simmer (with the agar powder if using) and add the cornstarch mixture.
Cook 1 minute, until thickened, then remove from heat and (if using) whisk in the gelatin.
Cool 1 minute, then pour over the cake in the pan and let cool completely.
Store in the fridge.
Serving Size: makes one 9" pan, 16 pieces
Nutritional Info Amount Per Serving
- Calories: 187.2
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 24.0 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.0 g
- Protein: 4.5 g
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