3 cups semolina ﬂour
3 cups white whole wheat ﬂour
2 teaspoons baking powder
2 teaspoons ground anise seed
1 teaspoon vanilla
1 cup canola oil
1½ cups water
1½ cups carob molasses
2 tablespoons tahini (sesame paste)
Sesame seeds, slivered almonds or pine nuts to garnish
- Preheat oven to 350°F.
- In a bowl mix semolina, whole wheat ﬂour, baking powder, anise seed, and vanilla. Add oil and stir to make a paste.
- Add water and the carob molasses gradually to the ﬂour and spices paste and mix using an electric cake mixer.
- Grease the baking dish with tahini and pour batter. Make sure it’s ﬂat and even. Sprinkle with sesame, pine nuts, or almonds.
- Bake for approximately 30 minutes, or until golden-brown. Allow to cool for 15 minutes. Cut in pieces as you do for brownies and serve.
Recipe and photo courtesy of Al Wadi Al Akhdar