These scrumptious little things are fit for a summer diet. Found this recipe on the back of the carob powder container, available at Wholefoods, and it is also listed here. I use a brown sugar/splenda blend and brown rice flour….although it probably tastes better with regular, all-purpose flour. Andd I bake it for like half the time they recommend so that it doesn’t dry out (there are no raw eggs to worry about).
Instead of icing I use the chocolate Jello fat-free pudding mix.
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