I have been tweeking this recipe for years. I've got it to the point now where it turns out great consistently.... unless of course I forget the baking soda ! The Postum or Roma boosts the flavor to a more chocolate like taste that leaves people wondering if it's really chocolate!
Dry ingredients
1c. whole wheat flour
2 c. all purpose flour
1/2 c. sucanat
1/2 c. carob powder
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
Mix together.
In blender, blend 1/4 c. flax seed. Add 1 cup HOT water. Blend again. Add the remaining wet ingredients. Blend until smooth.
Wet ingredients
1/2 c. honey
1 c. additional water
1/2 c. oil
3/4 c. applesauce
2 T lemon juice
2 tsp. vanilla
2 T Postum or Roma
When oven is ready (350 degrees), stir the liquid ingredients into the dry. Pour into prepared 11X14 sheet cake pan. Bake 25-30 minutes.
2 comments:
what is postum or roma for a New Zealand cook keen to try for this weekends birthday treat
Postum & Roma are roasted grain coffee substitutes. Those of course are US brands. Hopefully you have a similar product in NZ. The cake will work without it, but adding it softens the carob taste & the cake will make people wonder if it's chocolate. Sorry I didn't answer you sooner!
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