For the carob glaze
·
3 tbsp corn flour
·
550ml non-dairy milk
·
170g carob syrup or pure maple syrup
·
180g carob powder
·
1 tsp agar powder or 2 tsp agar flakes
Recipe
1.
Preheat the oven to 180C/fan 160C/gas 4. Line a 40 x 28cm baking pan
with parchment paper.
2.
Heat 250ml of the milk in a large saucepan until hot but not boiling,
then remove from the heat, add the carob ‘chocolate’ and allow to melt.
3.
Mix together the remaining milk and the vinegar in a bowl and set aside
for 2–3 minutes. Stir the melted carob until smooth, then add the vinegar
mixture. Add the syrup, oil and flaxseeds and whisk until combined. Sift
together the flours, carob powder, bicarbonate of soda, baking powder, salt and
vanilla powder in a mixing bowl.
4.
Slowly pour the wet ingredients into the sifted dry ingredients, mixing
with a wooden spoon. Do not over mix but try to get a smooth mixture without
too many lumps.
5.
Spoon the cake mixture into the prepared baking pan and spread level
with a spatula. Bake in the preheated oven for 30 minutes or until a skewer
inserted in the middle comes out clean. Allow to cool completely in the pan.
6.
For the carob glaze, mix the corn flour into 4 tablespoons of cold water.
Put the milk, syrup, carob powder and agar in a saucepan and mix well. Bring to
the boil, then lower the heat and simmer for a couple of minutes. Slowly add
the corn flour mixture, whisking vigorously. Bring to the boil, then remove
from the heat.
7.
Pour the hot carob glaze over the cooled cake in the pan. Spread it with
a spatula and allow to cool at room temperature for 1–2 hours. Dust with carob
powder and cut into slices to serve.
8. Per
Slice 307 cals, fat 13g, sat fat 3.5g, carbs 39.5g, sugars 15.5g, protein 8g,
salt 1g, fibre 4g
Yummy Carob Slices
