• Sandy Gillett

    posted on November 16, 2009 at 9:32 pm

    Thank you for sharing this book review! It sounds as if it was tailor made for my dietary limitations, which I am now considering blessings since I am beginning to feel very healthy. I no longer feel deprived. The carob brownie recipe sounds like something I will try especially since I have an unopened can of carob powder and I do like carob. I’m checking amazon for the book. Thanks Amy!

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  • Lauren

    posted on November 16, 2009 at 11:26 pm

    Yum! Sounds wonderful to me =D. I haven’t gotten around to using carob – I know its sometimes used in the place of cocoa powder, but whats it really like?

    Love how simple this recipe is (so few ingredients!!) =D.

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    Amy Reply:

    @Lauren, I love the flavor of carob – it’s similar to cocoa but not quite the same. Those who don’t like it say that you loose flavor when subbing carob for cocoa, but I don’t think it’s a lesser flavor. It’s just different. I think you’d have to taste it to know for yourself.

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    Amy Reply:

    @Lauren, Also – it has a natural sweetness to it that you don’t find in cocoa powder.

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    Lauren Reply:

    @Amy, Sounds very good! I’ll have to keep my eye out for it the next time I’m at the health food store =D.

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  • Alta

    posted on November 17, 2009 at 7:52 am

    Sounds like an interesting book! Tell me, where do you find amaranth? I haven’t actively searched for it, but I can’t recall seeing it at Sprouts – maybe Whole Foods has it and I’m unaware?

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    Amy Reply:

    @Alta, I got mine at Sprouts.

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  • Katrina (gluten free gidget)

    posted on November 17, 2009 at 8:29 am

    What kind of carob powder do you use. I keep seeing them with barley malt as a sweetener.

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    Amy Reply:

    @Katrina (gluten free gidget), Are you sure you’re not thinking of carob chips? Many sweetened carob chips have barley malt in them. There are unsweetened carob chips that don’t have barley malt and that’s what I buy – usually in bulk. I get unsweetened carob powder at Whole Foods – Chatfield’s is the brand. It just has roasted carob powder in it. Nothing else. Hope that helps.

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  • Jerri

    posted on November 18, 2009 at 2:37 am

    These brownies look delicious!

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  • Kim, The Food Allergy Coach

    posted on November 18, 2009 at 12:56 pm

    Awesome review and the brownies look great! Thanks for linking to my posts. Hope things are going well!

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  • DebZ

    posted on June 9, 2010 at 4:14 pm

    Can you recommend a substitute for amaranth flour? Would an all purpose GF flour work, or bean or coconut flour? I have so many flours already, I’d hate to buy one more if I can use some of what I already have. I’m not too experienced, yet, in subbing these different flours.

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    Amy Reply:

    @DebZ, If you use an all purpose gluten free flour, I’d leave out the arrowroot and use a total of 1 1/4 AP gluten-free flour mix. Coconut flour would be too absorbent but bean flour might work. If you use bean, leave in the arrowroot. I haven’t tested this, though. Just some options I’d try.

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  • kristen cunningham

    posted on November 5, 2010 at 2:59 pm

    Hi there,

    I just stumbled upon your website and I am in LOVE with all of your recipes. I am currently doing a cleanse and many things are off the list as far as what i am allowed to eat. Worst of all, i am craving sweets!!
    No yeast, sugar/sweeters, dried fruit, regular fruit, milk, etc. Although your recipes are great – there is always at least one thing i would need to substitute. What would you recommend me substituting for the apple juice (as i am not allowed any fruit or fruit juices). Thank you so much in advance,
    Kristen

    [Reply]

    Amy Reply:

    @kristen cunningham, Try water. :) That should do it.

    Hugs,
    Amy

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