178 Diet Wise
Peanut butter squares
(wheat-free, egg-free, dairy free if you want)• 4 tbsps pure peanut butter (no additives)
• 4 tbsps non-set (runny) honey
• 1/3 cup (2 oz) sesame seed (or lightly blended nuts)
• 1/3 cup (2 oz) dried coconut
• 1/3 cup (2 oz) dried goat’s milk powder (could be gram flour or
soya flour)Melt the honey gently, stir in the peanut butter and other ingredients until
well mixed. If too stiff to work, add a little olive oil. Spread out in a flat tin
and slice into squares. When set, separate the pieces like candy. Tip: pop the
tray in the fridge to speed up setting.
These won’t last long!
Carob brownies (chocolate substitute)
(wheat-free, dairy-free)
• 3 tbsps oil
• ½ cup (3 oz) of soya flour, gram flour (garbanzo) or ground
sunflower seeds
• 2-3 tbsps honey
• 2 eggs beaten (once you know they are safe) otherwise see egg
replacer suggestions on page 000.
• 2 tsp baking powder
• 1/3 cup (2 ozs) carob powder
• 1 tsp vanilla essence (extract)
• 1/3 cup (2 ozs) chopped walnuts or pecans
• pinch of saltMelt the oil and honey over a low heat, then cool. Add cocoa or carob
powder and mix well. Beat in the eggs or replacer. Stir in flour, baking
powder, salt, vanilla extract and nuts. Add water as needed to keep the
mixture moving.
Put heaped teaspoons into muffin tins (for 12-16 brownies) and
bake in the center of the oven at 325^0 for 20- 30 minutes. Tip: test any cake
by sticking a toothpick or clean knife into the center. If it comes out clean,
they are done.