Delicious Carob Brownies for Easter

Thanks to our client and friend, acupuncturist Kim Gatenby. To learn more about Kim and her acupuncture, visit her website

YUMMY & HEALTHY brownies. A perfect alternative for those who love carob or can’t have chocolate.



1/2 cup spelt flour or similar (e.g. gluten free flour, buckwheat flour)

6 Tbs carob powder

1/4 tsp salt (I used pink rock salt)

1 cup coconut sugar or similar

1/2 cup or 115g butter (I used organic)

2 organic free-range eggs

1/2 cup chopped nuts (i used cashews and blitzed them for a second in the Nutribullet) Can be made without nuts.



Preheat oven to 170C

Grease a cake tin.

Whisk dry ingredients (except sugar) in a bowl.

In a larger bowl, cream butter and sugar (if you don’t have a stick blender use a fork – it takes longer but still works)

Add eggs to the wet mix and beat until combined.

Add dry ingredients and mix to combine.

Scrape mixture into cake tin in a thin layer.

Bake for 25-35 mins (check at 25 minutes with a skewer).