The fruit of carob is a pod, and technically a legume. Most carob trees are monoecious, which means that they have individual male and female flowers. Carob pods can have up to 8% of protein content and has vitamins A & B, and several other important minerals. Carob is often grounded into a fine powder to use as a cocoa substitute. While it is not as sweet as chocolate, its taste is still just as desirable and your body will be glad to know that it has only one-third the calories of chocolate, is virtually fat-free (chocolate is half fat), is rich in pectin, is non-allergenic, has abundant protein, and has no oxalic acid, which interferes with absorption of calcium.
Carob has a binding effect on the mucous membranes of the intestinal tract and it may be useful for treating diarrhea. Many health care professionals have been known to recommend 15 grams of carob powder mixed with applesauce (for flavor) to be given to children who may have diarrhea, however it is always good to check with your natural physician first.
1 C. Unbleached Flour
1/2 tsp. Sea-Salt
1 tsp. Baking Powder
1/3 C. Light Brown Sugar
1 C. Handful of Carob Chips
1/3 C. Vegetable Oil
1/3 C. Almond/Oat/Rice Milk-Vanilla
1 Tbsp. Vanilla
Mix all of the dry ingredients ,including carob chips. together well; then add vanilla. Add your Almond/Oat/or Rice Milk. Slowly add your vegetable oil until your dough reaches a semi-sticky consistency. Your dough should not be too dry or crumbly; if it seems too dry, just add a bit more milk. Drop on a lightly greased baking sheet and bake at 350 degrees until lightly golden brown. For crispier cookies, bake until golden brown. Place cookies on a sheet of foil and let cool...Enjoy!
