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.