Recipe courtesy of Shirley Plant from Finally… Food I Can Eat!
These brownies also work well with spelt and quinoa flour and cocoa instead of carob. Both work well. This recipe is free of dairy products, wheat, yeast, corn, sugar, eggs, soy, nightshades, and gluten.
In food processor combine raisins, nuts, a cut-up, peeled apple, and mix. Add in honey (if using any), eggs or flaxseed mixture, and then mix again.
Then add carob powder, rice flour, baking soda, and cream of tartar and mix until all is combined. If it seems dry, add a drop or two of water.
Place mix in an 8-inch square brownie pan and bake at 350F for 20-25 minutes. Let cool and eat as is or top with brownie icing.