Carob…from the legume family…what’s the big deal? Why should I care…ob?
Well, you see, it is naturally sweet, has no caffeine, and is a good source of calcium, vitamin A, and multiple B vitamins…an excellent cocoa substitute in baked goods, hot/cold beverages, etc. Also, you can safely feed your dogs carob treats without poisoning them with theobromine (found in chocolate).
Last week, a friend of mine gave me a recipe for raw carob powder brownies with dried cherries. I rose to the challenge, picked up my first ever container of carob powder, tried
to buy some dried cherries (aka. fell for the marketing trick in which cherry-infused cranberries are sneakily labeled “CHERRIES” in large print), and whipped up a batch. These are very similar to my favorite raw brownie recipe, by Sarah B
. The flavor of the carob is definitely unique, and delicious! In fact, the carob latte is a new favorite of mine. However, I think that in the future I will stick with Sarah’s trusty recipe. I might just sub carob for the cocoa, though!
|Sneaky Mr. Brice
(print these recipes)
Whisk 1 T. carob powder with 1 c. almond milk and sweetener to taste, and heat over medium-low in small pan on stove. I use an espresso machine steamer/frother, but the stove works too!
Carob “Cherry” Brownies
In a food processor (or Vitamix!), blend 4 c. raw walnuts to a fine powder. With processor on, slowly add 3/4 c. of pitted dates, 3/4 c. carob powder (or cocoa), sea salt (to taste), and 2 t. almond OR vanilla extract.
Once texture is smooth and uniform, mix in 1/2 c. chopped nuts and 1/2 c. dried cherries (or craisins), and press into an 8×8 baking pan. Chill in refrigerator and slice.