Carob Brownies source: Nourishing Traditions by Sally Fallon 3 cups freshly ground spelt, kamut, or whole wheat flour 2 cups buttermilk, kefir or yogurt ¾ cup butter, softened 1½ cups Rapadura 4 eggs 1 Tablespoon vanilla extract 1 Tablespoon chocolate extract (optional) 1 teaspoon sea salt ¾ cup carob powder 1 Tablespoon baking powder 1 cup chopped crispy pecans Soak flour with buttermilk, kefir or yogurt for 12 to 24 hours in a warm place. (Those with milk allergies may use 2 cups water plus 2 Tablespoons whey, lemon juice or vinegar in place of the dairy). Cream butter with Rapadura. Add eggs, extracts, salt, carob powder and baking powder. Blend in soaked flour and fold in nuts. Pour into a buttered and floured 9 by 13 inch glass pan. Bake at 350 degrees for about 40 minutes. Allow to cool thoroughly before cutting into squares.