Average: 0 (0 votes)
Active time
55 minutes
20 Servings

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

  1. Preheat oven to 350°F.
  2. In a bowl mix semolina, whole wheat flour, baking powder, anise seed, and vanilla. Add oil and stir to make a paste.
  3. Add water and the carob molasses gradually to the flour and spices paste and mix using an electric cake mixer.
  4. Grease the baking dish with tahini and pour batter. Make sure it’s flat and even. Sprinkle with sesame, pine nuts, or almonds.
  5. 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


Calories: 340; Fat: 12g; Saturated Fat: 1g; Sodium: 45mg; Carbohydrate: 50g; Fiber: 2g; Protein: 5g.

Yield: 20 Servings

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This recipe has captured my attention, but I don't know what size pan to use.
Although this recipe doesn't specify a pan size, a 9x13 inch pan may work well.

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