Carrot & Carob Nut Butter Brownies

Name: Carrot & Carob Nut Butter Brownies
Cuisine: British
Ingredients: 200 g soya flour; 40 g pumpkin seeds; 40 g chopped dried apricots; 1 tsp baking powder; 3 tsp carob or cacao powder; 5 tsp Nutcessity Carob Cashew, Brazil & Coconut Butter; 1 tbsp coconut oil; 300 g grated carrots (2 medium sized carrots); 100 ml soya / almond milk

Nutcessity @cook_6425059

Bristol, UK

Brownies - but high in protein & iron and low in sugar. #cookpadUK #foodassembly

Nutcessity @cook_6425059

Bristol, UK

Brownies - but high in protein & iron and low in sugar. #cookpadUK #foodassembly

Saved

Ingredients

200 gsoya flour
40 gpumpkin seeds
40 gchopped dried apricots
1 tspbaking powder
3 tspcarob or cacao powder
5 tspNutcessity Carob Cashew, Brazil & Coconut Butter
1 tbspcoconut oil
300 ggrated carrots (2 medium sized carrots)
100 mlsoya / almond milk

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Steps

1

Grease an 8x8 inch tray with coconut oil. Preheat the fan oven to 170 celcius.
2

Add the flour, powders, seeds & apricots to a large bowl and mix well.
3

Add the nut butter & coconut oil and mix with one hand until you get a fine crumble-like texture.
4

Add the carrots and milk and mix until well incorporated.
5

Spoon into your tray and flatten well with a spatula.
6

Bake for around 35 minutes or until a knife comes out clean.
7

Leave to cool at room temperature, before tapping the base of the tray and releasing the traybake onto a platform.
8

Cut into squares and enjoy. These will keep for at least a week in a sealed container. I quite like them out the fridge...