½ cup carob molasses (Available from Lebanese grocers and middle eastern grocery stores)
1 cup unsweetened apple sauce
2 tspn vanilla extract
1 tspn cinnamon
¾ cup carob powder
½ cup soy milk (or alternative)
1 cup fine borwn rice flour
2 tspn gluten free baking powder (or 1 tspn bi-carb soda)
Combine tahini, molasses, apple sauce, and vanilla in a bowl and mix well. Add cinnamon, carob powder, milk , rice flour and baking powder and mix well. Pour into and oiled baking tin that has been dusted with carob powder. Bake for 45 to 50 mins until set and skewer comes out clean. Cake should be slightly moist in the center when cool. Serve alone or with berry compote.
You could also use honey or a good quality gf(try Cadbury’s) cocoa powder instead of the carob molasses.
Bake at 350 degree
A friend of mine said she got this off the cooking for allergies board...I tried it and liked it.