Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 c. water 1 c. honey**
2 c. cashews* 2 tsp. tahini
1 tbsp. vanilla 1 tbsp. coffee sub. (Roma, Potsum or Pero)
1 tsp. salt 3/4 c. carob powder
5c. fresh whole wheat bread crumbs
BLEND all ingredients, except bread crumbs, in blender until smooth sauce. POUR
into mixing bowl, and add crumbs.
Mixture should be very thick. Dryness of bread crumbs will make a difference. Adjust
with more bread crumbs as needed. Bread crumbs should not be from store bought
bread as that will make brownies too gooey. Make crumbs in food processor from good
quality whole wheat bread.
MIX WELL and POUR into 9?x12? baking dish. SPRINKLE with walnuts or pecans.
BAKE at 350° for 35?40 minutes.
Nuts can be omitted, and brownies can be frosted with CAROB FUDGE FROSTING,
(27) then nuts sprinkled on top. Brownie recipe works quite well as a cake if baked in
round 8" pans.


*For low-fat brownies, use 1/2 c. cashews and 1 1/2 c. cooked millet or corn meal mush.
**May use 1 1/2 c. date butter (see index) and 1/2 c. more water. They won?t be quite as
sweet.

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