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Apple Carob Brownies are great for quick breakfasts, lunch boxes, snacks and wholesome desserts. You’ll love having these bars around for healthy treats! This high-fiber bar can even be used for constipation, although it won’t have a laxative effect for normal healthy bodies. It’s just the right amount of fiber that so many of us need for daily detox.
Freely give these to kids, eat them yourself, and enjoy healthy ingredients with improved digestion.
This treat is great for real food or Ancestral diets, including Gluten-free, AIP, Paleo, Vegan and VAD. Accordingly, see the slight variations in the recipe for your unique diet.
Apple Carob Brownies are also egg-free, nut-free, dairy-free, with the grain-free option and can be coconut-free.
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What do Apple Carob Brownies taste like
Apple Carob Brownies do not taste like chocolate. But, they’re so good you’ll want to savor yours.
They’re super moist and very satisfying! Plus, a little dense (that nice brownie chewiness), tender and sweet.
You won’t taste the apple as much as the carob. Overall, just very good, pleasant and easy to keep eating.
These brownies do taste like a healthy treat, not like a rich brownie. You can sense the fiber, which makes them more like a delicious hippie treat.
Both kids and adults will love these. They can be used as a healthy snack or side, but they can also be served during the holidays as a special baked good.
Ingredients in High-Fiber Apple Carob Brownies
This recipe contains: grated apple, flours (based on diet, more on this below), roasted carob powder, coconut sugar, coconut oil (or preferred fat), flax seeds (or gelatin for AIP, Paleo and VAD, or if preferred), baking soda and sea salt.
Both the flax, or gelatin, are used in place of eggs in this recipe.
If you’re GF or Vegan, you can use whichever flours you prefer in this recipe. The main recipe flours are:
- Gluten-free, VAD — oat flour and chickpea flour; but this second flour can also be subbed for another GF flour, if you prefer, such as buckwheat (which is also high fiber).
- For Paleo, AIP and grain-free — tiger nut and green banana flour. I believe the green banana flour will sub for more tiger nut flour, if you prefer. (Green banana flour does save money, as it’s a less expensive pantry staple.)
All of these flour ingredient ^^ links are in the main recipe below if you want to source them.
How to make Apple Carob Brownies
This brownie recipe is a simple standard quick-bread process: stir together the dry ingredients, stir together the wet ingredients, add wet to dry, and combine well.
The only exception you’ll see in the Instructions: the flax or gelatin is added to the wet ingredients.
I like to line the pan with a little grease and a piece of parchment paper, which makes it easy to remove the whole baked good in one piece, and then cut into squares after it’s cooled.
Do allow Apple Carob Brownies to mostly cool before transferring them to a rack to cool completely, especially the grain-free version of the recipe, which is a little softer.
How to store leftover Brownies
Place leftovers in a sealed container. Refrigerate for up to 5 days.
Or freeze for up to 3 months, and defrost as needed.
Which brownie pan to use
I have made these in a small casserole dish that measures 8×6 inches, which makes a slightly thicker brownie. (Try a pan like this, or one you already have, if you want a thicker brownie.)
And, I have also made them in an 8″ brownie pan, which of course makes a slightly thinner brownie, more standard for a brownie.
Both work fine. I recommend the 8″ pan for the Paleo, AIP version of the recipe. The GF, VAD version can go either way, if you happen to have a small dish like I do; the thicker GF brownies are nice.
Here’s a standard 8″ brownie pan that will work well for conducting heat (aluminum is considered safe by bakers as long as there are no reactive ingredients in the recipe, like lemon or tomatoes, and you’ll be lining the pan with parchment).
Apple Carob Brownies (High Fiber, GF, AIP, Paleo, Vegan, VAD)
- baking dish or small pan for brownies, similar to 8x8", or a bit smaller for thicker brownies
- parchment paper optional, for lining your baking dish
- electric handheld mixer or similar; also okay to mix by hand
- 1 cup apple peeled and grated to measure, 5.3 ounces or 150 grams grated apple
- 1 cup oat flour OR for Paleo, AIP: 1 cup tiger nut flour
(For oat flour, I grind my own in my coffee grinder, until fine, from rolled oats.)
- ¾ cup coconut sugar
- ⅔ cup carob powder roasted
- ⅓ cup coconut oil melted and cooled (For VAD, use butter.)
- ⅓ cup milk of choice, I like to use oat milk for GF and coconut milk for Paleo/AIP.
- 6 Tablespoons water
- ¼ cup chickpea flour , organic and sprouted, if possible or another favorite GF flour like buckwheat OR for Paleo, AIP: green banana flour (if you prefer, I think it will work to sub this for more tiger nut flour)
- 2 Tablespoons ground flax seeds for GF and Vegan versions OR for AIP and VAD: use gelatin
- ¾ teaspoon baking soda sifted
- ½ teaspoon sea salt
- Preheat oven to 325°F. Line baking pan with small amount of grease and parchment paper. Set aside.
- In large mixing bowl, combine these dry ingredients: For GF and VAD version -- oat flour, chickpea flour (or other preferred GF flour, such as sorghum or buckwheat), coconut sugar, carob, baking soda and sea salt.For AIP, Paleo version -- tiger nut flour, green banana flour, coconut sugar, carob, baking soda and sea salt.
- In Pyrex measuring cup or small mixing bowl, combine wet ingredients (with flax/gelatin) in this order: milk, water, then sprinkle in flax/gelatin, and stir with a fork. Then stir in grated apple and melted fat.
- Add wet ingredients to dry ingredients. Use handheld electric mixer to combine, first on low speed and then up to medium speed, until combined well, without over-mixing, about 45 to 60 seconds. (The oat flour version looks like the photo below. See the Notes section [under the recipe] for the remaining Paleo AIP process photos.)
- Scrape batter into prepared pan, and smooth out the top surface a bit, but it won't be totally smooth. (For Paleo, AIP version, the batter is a lot thicker. So, wet your fingers lightly with water, and pat the dough into place until spread out and flat. See process photo in Notes section below.)
- Bake in preheated oven 35 minutes, until puffed, pulling away from the sides of the pan slightly and cracked around the outer two inches, but less cracked in the center.
- Cool fully before cutting into squares.
Here's how the Paleo AIP version of the recipe looks:
Process photos, Paleo AIP batter:This brownie batter is thick, so you'll wet your fingers lightly, repeatedly, to pat it into place in the baking dish before baking.
You can Pin Apple Carob Brownies here:
More similar Gluten-free baked goods you’ll love:
- Paleo, AIP, Vegan Strawberry Muffins
- Berry Crumble Bars (Paleo, Vegan)
- Paleo, Vegan, VAD Carob Muffins
- AIP Apple Cinnamon Breakfast Muffins
- Paleo AIP Chocolate Caramel Mug Cake (made with carob)
These brownies look fantastic. Can’t wait to try them in the VAD version.
Thanks for all your wonderful recipes.
Thank you, Alex, and my pleasure! 🙂
You make these brownies sound like a healthy treat. I will make some for the grandkids.
Awesome, Gloria! My son loves them. I’ve made two batches this week, and my son loves them with any meal and for snacks.
Carob brownies are a favorite. But a family member has blood sugar issues.
In a recent batch I made, I subbed Lakanto sugar (the white one) for the same amount of sugar, I think maple. They were too sweet and rather dry. I’m not sure how sugar alcohol affects blood sugar, but the overly sweet taste wasn’t the best.
I wonder if a small amount of the Lakanto and then drops of monk fruit extract would give a better consistency and taste?
Good considerations, Dorothy. Honestly, I’d choose another recipe. I agree that alcohol sugar blends subbed 1:1 can be just too sweet. Or, straight erythritol might work, that doesn’t have any stevia or monk fruit added, because it is only 70% as sweet as sugar on its own. (The 1:1 blends are the problem.) But I wouldn’t use less of a sweetener, because the sweetener really affects the moistness of the/a brownie recipe. Brownies are tricky because they need a lot of sweetener (usually) to get the right middle texture. Sorry this one might not be the best for your family. Buy yay for carob brownies being a favorite! 🙂
Thanks Megan, that helps!
You’re welcome, Dorothy! I’m so glad! 🙂
My daughter is always satisfied when I place your brownies in her lunch box. She just loves them. I, on the other hand, love how simple they are to prepare, thanks!
Aw, this is so sweet, Natalie. Thank you for sharing!
You really elevated these brownies with some healthy swaps. My family still loved them and we will not tell them they were better for them.
Haha, great, Julie. So happy you all enjoyed the brownies! 🙂
One reader wrote me and shared her process photo. She said, “Batter tasted great!”, and finished product, “Soooooooo good! I love them!!!! … they are just soooo yummy! The texture and flavor is amazing …”, and her husband says, “the sweetness is perfect”. 🙂 Here’s her photo: https://eatbeautiful.net/apple-brownies Thank you, W! So happy you love them!