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To Make the Brownies:
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Preheat the oven to 350F.
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Oil and flour an 8-inch-square baking pan and set aside.
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Whisk together the flour, carob powder, baking powder, and salt in a large mixing bowl and set aside.
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Place the bananas, oil, rice syrup, soymilk, and vanilla in a blender and blend until well mixed.
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Stir the blended mixture into the dry ingredients and mix well.
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Fold half the nuts into the batter.
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Pour the batter into the prepared pan and sprinkle the remaining nuts on top.
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Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
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Cool in the pan before cutting into squares and serving.
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To Make the Carob Orange Sauce:
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Place the carob powder in a small saucepan, add the water and mix well.
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Bring to a boil, then reduce the heat to low and simmer for 10 minutes while stirring often.
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Place the arrowroot in a cup, add the orange juice, and stir to dissolve.
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Add to the carob mixture along with the maple syrup and orange zest.
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Bring back to a boil while stirring constantly.
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Reduce the heat to low and simmer about 1 minute or until thickened.
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Enjoy the sauce hot, warm, or cool.
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It can be stored in the refrigerator for up to three days, and reheated before using.
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Variations:
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For chocolate brownies, use cocoa powder instead of carob.
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For a sweeter brownie, substitute maple syrup for the rice syrup
