Carob Molasses & Tahini Chocolate Brownies - recipe from: www.kaveyeats.com

Combining the classical flavours of debs bi tahini (carob molasses mixed with tahini) with chocolate in a rich, fudgy brownie. 

Servings 36 brownies

• 2 large eggs
• 120 g Demerara or light brown sugar
• 120 g carob molasses
• 60 g unsalted butter , melted
• 40 g tahini
• 200 g plain flour
• 30 g cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt

Tip: For the sugar, carob molasses and tahini I suggest weighing these directly into the mixing bowl as you reach the steps where they are added. Other ingredients are best weighed out ahead.
Equipment: I use a stand mixer to make the batter but you can use an electric whisk or beat by hand, if you prefer. This recipe is for an 8 inch / 20 cm square baking tin.

• Preheat oven to 180 °C (fan).
• Line a 8 inch / 20 cm square baking pan or dish with parchment paper (or grease with butter), and set aside.
  
• In a large mixing bowl or stand mixer, beat the eggs and sugar until well combined and a little frothy.
  
• Add the carob molasses and beat again to combine, then add the melted butter and tahini and mix until smooth.
  
• Combine dry ingredients (flour, cocoa powder, baking powder and salt) and add to the mixing bowl. Beat until dry ingredients are thoroughly incorporated; if using a stand mixer or electric whisk, start at the lowest speed and increase once most of the flour mix is folded in. This stops the dry ingredients flying out of the mixing bowl!
  
• Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly into the corners and create a reasonably smooth surface.
  
• Bake for 20 minutes for a fudgy texture or 25 minutes for a more cake-like finish.
  
• Remove from oven, leave to cool in the pan for a few minutes, then lift out onto a wire rack. Baking parchment makes this task easier, as you can grab the paper at the sides and lift the entire cake up and out.
  
• Once cool, transfer to a chopping board and cut into squares. An 8 inch / 20 cm square tin divides nicely into 6 x 6 brownies.

PREP TIME:20 Minutes

DIFFICULTY:Easy

COOK TIME:18 Minutes

SERVINGS:12 Servings

• 1 cup Whole Wheat Flour
• 1/2 cup All-purpose Flour
• 1/4 cup Ground Flaxseed/flaxseed Meal
• 1 cup Regular Oats
• 1/2 cup Packed Brown Sugar
• 1/2 teaspoon Salt
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/2 teaspoon Ground Cinnamon
• 1/2 cup Walnuts, Roughly Chopped
• 1/2 cup Raisins
• 1 cup Buttermilk
• 1 whole Egg
• 1 whole Banana, Peeled And Mashed With A Fork
• 1/2 cup Applesauce
• 1/4 cup Levant Molasses
• Extra Buttermilk As Needed For Thinning

Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.

In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.

In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.

Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.

Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown. 

Make these delicious shortbreads using Levant Orange Blossom Water.

• 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 tsp salt
  • 1 teaspoon cinnamon
  • 1- 2 teaspoon powdered ginger
  • 1/2 teaspoon allspice
  • 1 cup Levant Pomegranate Molasses Or Carob Molasses
  • 1 cup boiling water
  • 1/2 cup packed brown sugar
  • 1/2 cup olive oil or sunflower oil or one stick of butter softened
  • 2 large or extra-large eggs, at room temperature

Make these delicious Bars Using our Tahina, Thanks to Bonappetit for this great recipe!