Carob Chips
Summary
| Yield | |
|---|---|
| Source | Nourishing Traditions by Sally Fallon and Mary Enig |
| Prep time | 5 minutes |
| Recipes | Little Somethings |
Description
This is one of my son's favorite snacks.
Ingredients
| 3⁄4 | c | carob powder |
| 1⁄4 | c | sucanat |
| 1 | c | coconut oil (non hydrogenated) |
| 1 | T | vanilla extract |
Notes
Carob is an excellent source of calcium, containing three times more calcium than mother's milk. It also contains carotenoids, B vitamins, phosphorus and iron. It is naturally sweet, containing about 50% sugars. Unlike chocolate, carob contains no stimulants; it does, however, contain tannin, a substance that reduces the absorption of protein through the intestinal wall. Roasting neutralizes most of the tannins so buy only powder made from roasted carob pods.
Instructions
Place all ingredients in a glass container and set in simmering water until melted. Mix together well. Spread mixture on a piece of buttered parchment paper and allow to cool in the refrigerator. When hardened, remove parchment paper and cut into chips. Store chips in an airtight container in the refrigerator.
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