Carob-Cinnamon-Coconut Brownies

2/3c melted coconut oil

2 jumbo eggs

1t pure real vanilla

1c sugar

3/4c organic flour

8T carob powder

1T ground cinnamon

1/2t baking powder

1/2t salt

~ 1c chopped pecans ~ optional

I was having a..Serious..Brownie..Craving..(where did THAT come from?)  I was remembering the great ones my mom always made from a recipe in her old "Better Homes and Gardens Cookbook" when I was a child.  Luckily for me, she bought me the same cookbook for a wedding shower present 48 years ago!!  Today I wanted to change it up though.  Instead of butter or shortening—coconut oil.  In place of squares of unsweetened chocolate—carob powder.  Carob works well for me since I'm caffeine sensitive.  A couple regular brownies will get me shaking more than a pot of coffee.  There's no caffeine in carob and it contains 3x the calcium of cocoa powder.  However, I'm not fond of the carob flavor, so today I decided the coconut oil and cinnamon would work together to give these brownies some wonderful flavor.

Combine melted coconut oil - don't buy the coconut oil that's liquid at room temperature.  That has none of that great coconut flavor.) eggs, vanilla and sugar in a medium bowl.  Whisk until well blended and sugar is dissolving.  Combine dry ingredients, put them all through a sifter or strainer to be sure there are no carob lumps and to blend everything well.  Sift-strain this into the bowl.  Using a wooden spoon, stir all this together well, for several minutes.

Scrape into a greased or sprayed 8-9" glass baking pan.  Bake at 350° for 30-40 minutes or until done the way you like.  Cool a half hour or more, in the pan on a rack.  Sprinkle with powdered sugar if you like.  These don't have that wonderful rich flavor that chocolate gives, but they're good.  For an even healthier option, use gluten-free flour. . . Lin