Molasses Carob Brown Rice Flour Cookies

The original recipe came from Cooking Light, April 2016. After many versions, this became Greg’s favorite.

1 cup packed dark brown sugar

6 tablespoons vegetable oil

6 tablespoons softened butter

1/3 cup molasses

1 teaspoon vanilla

1 large egg

2 cups rice brown flour

1 teaspoon baking soda

1 cup carob chips

Preheat over to 375 degrees.

Beat brown sugar, butter, and oil with electric mixer at medium speed until well blended. Add molasses, vanilla, and egg; beat until well combined.

Add brown rice flour and baking soda to mixture and beat at low speed until just combined. Add carob chips and beat until combined.

Spoon dough with rounded spoonfuls onto prepared (I use Pam spray) cookie sheets. Bake at 375 degrees for about 13 minutes until barely browned around the edges.

Cool on pan for 3 minutes, place on wire rack to cool.

Finding a Happy Cookie Place

I love cookies. I will be the first to admit it. And because I love cookies, I'm always looking for ways to make cookies with less fat and fewer calories. After all, it's more fun to eat several than be relegated to one.

I found this recipe for chocolate-coconut macaroons in the latest issue of Cookling Light (find the recipe here) and I made it for a party when I was concerned a batch of ice cream wasn't going to come out right (I'll share more of that when I get it figured out!).

The only difference was I used carob instead of chocolate and used unsweetened coconut because that's what I had in the pantry. After I worried the batter tasted funny, they came out so well that my fiancé ate the last one after the guests had left leaving me with none to savor the next day. Of course, that means I'll need to make more.

Gluten-Free Brownies That Rock

I didn't think they'd be that good.

I had made a mess of my kitchen: bowls everywhere, brown rice flour on the floor (that Nestle, the yellow lab, didn't think was good enough to lick up) because the package leaked, and melted chocolate in spots all over the counter. I was beginning to wonder if it was worth it.

I thought it was worth a shot to try the recipe for gluten-free brownies in the Martha Stewart Clean Slate Cookbook but I have this habit of not looking closely enough at the recipe and I'm usually missing something.

Yeah, more than one thing this time. I only had half the chocolate for one. Even though it had to be melted, I added carob, while I also realized that carob does not melt well. And then there was the almond flour. I may be all for different types of flour but almond flour is one of the most expensive and that I'm not for.

I knew I had some garbanzo bean flour and while I was looking for it I found brown rice flour. And when I read on the back of one of the packages of the two being used together, I thought it might be better in case one didn't work as well. Instead of the 2/3 cup of almond flour I went with a 1/3 cup each of garbanzo bean flour and brown rice flour.

By the time they went in the oven, I thought they weren't bad but when I pulled them out and tried them I worried they were a little...tasteless.

While I don't like a lot of really sweet foods, especially because I've gotten used to more natural and less processed food, I wasn't sure these were even good enough for that. I cut the brownies, left them on the counter, and went for a walk with two friends.

When we walked in the door, I started to say to Greg that I wasn't sure if the brownies were good enough until I realized he had a piece in his hand and he said, "I can't stop eating them."

Here's the link to the original recipe and my version is below:

1/3 cup extra-virgin olive oil

8 ounces dark chocolate (at least 70% cacao- do not use 100% cacao as you will end up throwing out the brownies!!! The Target Simply Balanced brand is 70% and works very well), chopped

1/3 cup light brown sugar

1/3 cup pure maple syrup

2 large eggs

2 tablespoons carob powder

1/2 teaspoon baking soda

1/3 cup brown rice flour

1/3 cup garbanzo bean flour

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Spray 8-inch square baking pan with oil. 

Melt half of the chocolate in an heatproof bowl; whisk in oil, sugar, and syrup. Remove from heat. Whisk in eggs, one at a time, then cocoa and baking soda. Fold in flour and remaining chocolate plus walnuts. Pour batter into prepared pan and cook until an inserted toothpick comes out clean, about 30 minutes. Let cool completely before cutting.

Adventures in Cooking and in Life: Avochocopudding

A few weeks ago when the priest came to dinner, I served my signature carob peanut butter cookies for dessert. After Greg announced that I also make chocolate pudding with avocados, Father turned to me and said, "You're quite adventurous with your cooking."

I never thought of that way but since then I've been reflecting on why I am constantly tearing out recipes from magazines (I always pass the magazines along to people but warn them that some pages are missing) and that a chest of drawers my grandfather made by the front door my house is filled with an unorganized mess of recipes (the most unorganized part of my house). 

Cooking is a release for me and as a creative person, I am always looking for new ways to do things, new foods to try, new ways to make foods healthier but still good. I'm the same way in my life: while I admit I like to have the opportunity to jet off to various places, that doesn't always happen and when I'm home I need to find ways to make the day meaningful to me. I do that by creating. 

The recipe below is originally from the Martha Stewart Clean Slate cookbook. I have altered it by using carob instead of chocolate. While I was recently cleared of my chocolate allergy, I'm finding that after not eating chocolate for so long, I must prefer the taste of carob. You can substitute cocoa powder for the carob but I dare you to use carob powder. You'll be surprised by the taste– and there are health benefits behind carob (digestion is one) as well. I also don't like honey and substituted maple syrup instead.

It might sound weird, to use an avocado, but what we're doing is giving the pudding its texture by including ingredients that are healthier. I only advocate that you don't let it sit for more than a few days in the refrigerator as the carob taste seems to melt away and you're left with, well, avocado.

3 avocados (halved, pitted, and peeled)

at least 1/4 cup carob powder

1/4 cup maple syrup

1 teaspoon vanilla extract

Puree all ingredients in a food processor or blender until smooth.

Red Velvet Cake with...Beets? Carob?

Periodically I will talk about the challenge I always faced when I was very into running in high school and trying to eat better: I wanted to use better ingredients and find more nutritional density to my food but it was almost impossible in the late 1980s. 

My fiancé and I were talking about this a little while ago. He said, "It wasn't just that you didn't have the access to ingredients but you also didn't have access to the recipes."

While I would make pizza using wheat flour, I knew of all most no one else who did that (outside of Rocky Rococo Pizza, a Wisconsin chain that had opened in the next town over from mine in Illinois).

Now there is so much out there and I'm willing to explore all sorts of ways to make my food not just be nutritionally better but also have unique flavors.

For a dinner party across the street yesterday, I used the Cooking Light recipe for red velvet cake that uses beets for the color. However, instead of using cocoa, I put carob powder in my version. While I had some issues with the recipe (I don't believe there was enough frosting or filling), I was very happy with the outcome and the taste which wasn't overly sweet but brought together several foods one might not consider before. I also like the lightened calories and fat content- including using Greek yogurt in the filling.

Carob Peanut Butter Brownies

Ah, the carob peanut butter brownie.

I started making carob brownies in my quest to create something for myself that didn't include chocolate and was a bit healthier than the regular brownie. It started with cookies and branched into brownies when I realized it was an easier way to make a dessert for a gathering (it happened to be a Tupperware party I held last fall).

I took a peanut butter cookie recipe that has no egg and used wheat flour and altered it with carob plus upped the ingredients to make a thick, moist brownie.

And honestly? It's one of my favorites. When I need a sugar fix, I know I'm getting better nutrition here (flax! oats!) than with many other sweet desserts.

Carob Peanut Butter Brownies

1 cup whole wheat flour

½ cup ground flax seeds

1 cup quick oats

1 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons vanilla

4 tablespoons canola oil

2 tablespoons applesauce

½ cup maple syrup (minimum)

½ cup peanut butter, creamy style

2 cups carob chips

Preheat oven to 350 degrees F. Mix all ingredients in a large bowl. I usually add more maple syrup and extra carob chips. Bake in greased square pan 35-40 minutes until inserted toothpick comes out clean. Cut after the brownies have cooled and thickened.