Carob Sauce
Summary
| Yield | |
|---|---|
| Source | Nourishing Traditions by Sally Fallon and Mary Enig |
| Prep time | 5 minutes |
| Recipes | Little Somethings |
Description
Carob sauce for dipping bananas or other fruit in.
Ingredients
| 2⁄3 | c | carob powder |
| 1⁄2 | c | butter |
| 1⁄3 | c | maple syrup |
| 1 | T | vanilla extract |
| 1 | pn | salt |
| 1 | c | cream or coconut milk |
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 the top half of a double boiler. Cook gently, stirring occasionally with a wooden spoon, until well amalgamated.
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