With all due respect to brownies, these Lebanese
Sfouf bi debs bars are rich, moist and almost fudgy,( the very definition of irresistible) and they might have just taken brownies’ spot as my kids’ new favorite dessert!
Molasses cake orsfouf b debsis an egg-less, vegetarian Lebanese cake made with local carob molasses instead of sugar.
What is carob molasses (dibs kharoob)?
Carob molasses (debs el kharroub) is a thick brown syrup, traditionally prepared in Lebanon -and throughout the Levant -from carob pods:the pods are milled then soaked in water and a thick and sweet liquid is extracted by reducing the liquid from soaking the pods.
What can I use carob molasses for?
You can think of carob molasses as a natural and healthy sweetener and as a substitute for chocolate. As a sweetener,it is a wonderful addition to your baked goods and desserts, it adds a mild sweetness and a mild nutty tone. You can use it instead of honey, syrup or sugar in a recipe. I love it in the morning mixed with Greek yogurt then topped with some nuts, seeds or granola. If you have never tried it before,the best place to start is to mix equal parts tahini and molasses and dive in! You can dip some pita bread into the mix or simply enjoy it by the spoonful 😛
You can also use it in marinades, smoothies and salad dressings. If you can’t find carob syrup/ molasses you may be able to find carob powder and that is a great substitute for cocoa in dessert recipes .
In addition to its sweet chocolaty flavor, it is actually packed with nutrients. It is rich in potassium, calcium and phosphorous, and an important source of iron
I am sharing two versions of this recipe with you today. One with added sugar and powdered milk and the other one is vegan and added sugar free. The recipe with added sugar yields a fudgy, moist and slightly dense sfouf that is almost brownie like in consistency. The sugar free version is lighter, not overly sweet and has a more airy cake like crumb.
Before getting to the recipe, please allow me to thank all of you my wonderful readers who have welcomed me back with your kind comments. Your words and warmth touched my heart and I am deeply grateful 🙂
Carob molasses cake (sfouf bi debis kharoub)
1 tablespoon tahini
1 1/2 cup fine semolina flour
1/2 cup all purpose flour
1/2 cup whole wheat flour
3/4 cup granulated sugar
1/4 cup powdered milk
1 1/2 teaspoon ground anise
1 1/2 teaspoon baking powder
1 cup water
1/2 cup vegetable oil
1 1/3 cup carob molasses (check out the notes for substitutions)
1/4 cup untoasted sesame seeds
Directions
1.Heat the oven to 350F (180C).
2.Use the tahini to brush a 10 inch (25 cm) round cake pan. Make sure to brush the base and sides. The tahini does a dual purpose: prevent sticking and adding flavor
3.In a bowl , add the semolina flour, both types of flour, sugar, powdered milk, ground anise, baking powder,whisk to combine
4. In another bowl, mix the water, vegetable oil, and carob molasses.
5. Add the wet mix to the dry mix and whisk until well combined.
6.Pour the batter in the cake pan.
7.Sprinkle evenly with the sesame seeds.
8.Bake in the oven for 40 minutes. (or until a cake tester comes out clean) 9.Remove from the oven and allow to cool completely.
10.Cut in small squares
Sugar free sfouf
1 tablespoon tahini
1 1/2 cup whole wheat flour
1 cup all purpose flour
1 tablespoon anise seeds
1 1/2 teaspoon ground anise
1 teaspoon ground fennel
1 teaspoon ground cinnamon
1 1/2 teaspoon baking powder
3/4 cup water
1/2 cup olive oil
1 1/4 cup carob molasses (check out the notes for substitutions)
1/4 cup untoasted sesame seeds for topping
Directions
1.Heat the oven to 350F (180C).
2.Use the tahini to brush a 10 inch (25 cm) round cake pan. Make sure to brush the base and sides. The tahini does a dual purpose: prevent sticking and adding flavor
3.In a bowl , both types of flour, anise seeds, ground anise,ground fennel , cinnamon, baking powder,whisk to combine
4. In another bowl, mix the water, oil, and carob molasses.
5. Add the wet mix to the dry mix and whisk until well combined.
6.Pour the batter in the cake pan.
7.Sprinkle evenly with the sesame seeds.
8.Bake in the oven for 40 minutes. (or until a cake tester comes out clean) 9.Remove from the oven and allow to cool completely.
10.Cut in small squares
Can I use different types of molasses in this recipe?
Traditionally this recipe is made with carob molasses but I have tried it with date molasses and a combination of date and carob molasses and it works really well with all the options. Do keep in mind though that each type of molasses has its own unique taste that it lends to the cake. So experiment with different types and decide which one or combination do you like best
سبق جربتوا السفوف؟ طيب جربتوا تعملوا حلويات بدبس الخروب؟
دبس الخروب من المحليات الطبيعيه التراثيه اللي كانت تستخدم بكثرة في بلاد الشام.هو بديل صحي للشوكولاته في وصفات الحلويات و هو غني بالبوتاسيوم و الكالسيوم و الفسفور و الحديد
السفوف بدبس الخروب وصفة تراثية لبنانيه جميلة
