Abbey, Penny & Peachy approved!

1 c. brown rice flour

3/4 c. quick cooking rolled oats

3 T. toasted carob powder, sifted

1/2 c. creamy low sugar peanut butter (without artificial sweeteners)

2 lg. eggs

1 T. unsulphured blackstrap molasses, optional

about 1/2 c. cold water

(1) Preheat oven to 350 degrees F. Spray an 8″ square baking pan with vegetable oil. 

(2) Combine all of the ingredients, except the cold water, in a large bowl. Beat in enough water to form a soft but not wet batter.

(3) Press batter onto bottom of baking pan. Bake for around 15 minutes or until firm to the touch. Cool on a wire rack and then cut into squares. Place left-overs in zip top bag and freeze.