Birthday Celebrations, Carob and Squash

It was both of my parents birthdays last weekend, one right after another. Whenever someone is having a birthday (in the family), I usually ask them what they want for their “special meal.” Unfortunately, my dad is not very good at making up his mind. In fact, I almost never ask him “what do you want for dinner?” Because it is always, “Oh, I do not know.” My mom on the other hand is very particular. She knows exactly what she wants (even how she wants it cut!). Finally, after much encouragement, my dad settled on a coconut thai curry*.

For dessert… I made up his mind for him! Spiced Pumpkin Cake with Maple Pecan Frosting*.

For my mom’s birthday dessert it was carob pudding* with a secret ingredient! Can you guess what squash it is? And yes, that is a sage leaf… Why not? Fine, I will admit it, mint would have been better, but my mint bush was not looking so hot…

My gorgeous mom… can you guess how old young she is?

With the leftover squash from the pudding, I made some sugar free, grain free, everything free carob brownie bites. Are you sick of the carob recipes yet? I literally had it almost every day growing up, so I apologize to those who do not like it!

I used butternut squash for these brownies, but you could also use sweet potato! If you use squash, make sure it is a really sweet one, otherwise your brownies will not taste good! Sweet potato might be safer…

• 2 c roasted, mashed butternut squash
• 4 T coconut flour
• 1/2 c carob powder
• 1/2 t cinnamon
• 1 t maple extract (or maple syrup)
• walnuts for garnishing (optional)

Mash all ingredients together and let sit for about 10 minutes (the coconut flour will soak up some of the moisture). Form into round disks (I used a cookie cutter) onto parchment paper and bake for 1 1/2 hours at 200 F.

btw… I tried adding some baking powder to these and baking them at 350 F. They did not turn out as good, so trust me and follow the directions!

 I know you can’t get enough carob, so I made some hot carob fondue to dip anything fruit into! It is getting chilly here, so we wanted it hot, but you can serve it cold too!

Yumo!

• 3/4 c cashews (soaked overnight)
• 2 cups water
• 1/4-1/3 c carob powder (use more if not using lucuma)
• 1/4 c lucuma powder (optional)
• 1 t vanilla

Blend all in a blender until smooth. Poor into a small pan and stir constantly on medium high heat until thickened. Serve hot.

* These recipes I will be including in my recipe e-book

Recipe submitted to Potluck Party , Healthy Vegan Friday, Wellness Weekend