Chocolate mint brownies^
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Egg whites |
| ½ | cup | Date sugar |
| ¼ | cup | Carob powder |
| ½ | cup | Cake fllour, sifted |
| ½ | teaspoon | Baking powder |
| ½ | cup | Lowfat buttermilk |
| 1 | teaspoon | Canola oil |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Peppermint extract |
| ⅓ | cup | Carob chips |
| ¼ | cup | Raisins |
| ¼ | cup | Sliced dates |
| 2 | tablespoons | Sunflower seeds |
Directions
Preheat oven to 350F. Spray a loaf pan with pam and set aside. Whip egg whites until light. Add date sugar, carob powder, flour, baking powder, buttermilk, oil and vanilla and mix until thoroughly combined. Add peppermint flavoring, carob chips, raisins, dates, and sunflower seeds. Mix to combine. Pour into pan and bake until a toothpick inserted in center comes out clean. Remove from pan and cut into bars or squares.
Variation: Substitute brown rice syrup or barley malt syrup for date sugar.
Per serving: Calories: 104 Protein: 2g Carbohydrates: 17g Fat: 2g Sodium: 42mg Cholesterol: trace Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 04-07-95