Combining the classical flavours of debs bi tahini (carob molasses mixed with tahini) with chocolate in a rich, fudgy brownie.
Servings 36 brownies
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.
PREP TIME:20 Minutes
COOK TIME:18 Minutes
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 this delicious Lemonade using our Rose Water
5 cups Water
3 tablespoons Agave Nectar
2 tablespoons Maple Syrup
½ cup Lemon Juice (Fresh Squeezed)
2 tablespoons Levant Rose Water