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Makes 12-16



Chop the dates, then process them in a food processor with the eggs, Kefir and softened butter for a few minutes at medium speed until the mixture forms a rough batter. Then one ingredient at a time, add the sourdough starter, vanilla essence, carob, cocoa and just enough water to make a smooth cake batter. The intention at this stage is to ensure that the dates are homogenised with the other ingredients.

In a separate bowl mix the salt and cinnamon with the flour, then add the flour mixture to the batter in the processor. Depending upon the type of processor you may need to use a wooden spoon to help mix the flour with batter. You will also need to add just enough water for the mixture to reach the consistency of a cake batter.

Grease a 12 x 8 x 1 1/4 inch baking tin. Dust the tin with flour, spoon in the mixture and level out with a spatula. Leave the mixture to rise in a warm place (25-28C) for about 12-18 hours or until the mixture has increased in volume by about 80%. Bake at 180C for 45 minutes or until a clean knife comes out dry.

Serve with Kefir cream.



The optimum time to bake the brownies are when the batter has increased in volume by about 80%, then the batter should rise in the first few minutes of baking. It's called 'oven spring'. If you wait until the batter has doubled in size before you bake it then it will most likely sink.


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32

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