That's not to say I have a vendetta against carob itself - in fact, I rather like it as it's own thing, without the association to chocolate or cocoa. It has a nice, "natural tasting" sweetness that plays particularly well with fruit and nuts, and is one of the few foods I actually like paired with them (I'm a fruit purist in particular). Carob chips, especially when they're naturally sweetened (I love Sunspire), have a slight malty tang to them as well that really takes out any cloying saccharin-esque notes from frosting or cookies (which necessarily have a higher sugar content).
Carob, Peanut and Cranberry Cookies
Makes 26 large cookies
1/4 cup ground flaxseed
1/2 cup hot water
1 1/4 cups whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1 tsp sea salt
pinch nutmeg
1/2 cup canola oil
1/4 cup light-flavoured olive oil (or more canola oil, I ran out)
2/3 cup sucanat (or sugar)
2/3 cup dark brown sugar
1 tsp vanilla
1 1/2 cups vegan carob chips
1 1/2 cups raspberry flavoured Craisins
2/3 cup chopped peanuts
1/2 cup hot water
1 1/4 cups whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1 tsp sea salt
pinch nutmeg
1/2 cup canola oil
1/4 cup light-flavoured olive oil (or more canola oil, I ran out)
2/3 cup sucanat (or sugar)
2/3 cup dark brown sugar
1 tsp vanilla
1 1/2 cups vegan carob chips
1 1/2 cups raspberry flavoured Craisins
2/3 cup chopped peanuts
- Preheat oven to 375F and line 4 baking sheets with parchment or silicone.
- In a small bowl, whisk together the flaxseed and hot water. Set aside.
- In a medium bowl whisk together the flours, baking soda, salt and nutmeg together.
- In a large bowl, beat the oils, sugars and vanilla until smooth.
- Add the flax mixture and beat in.
- Beat in the flour until well combined.
- Fold in the carob chips, cranberries and peanuts.
- Portion onto the sheets, about 1 1/2" apart.
- Bake, one sheet at a time, for 10 minutes.
- Cool completely on the sheets.
Calories: 220.4
Total Fat: 11.4 g
Cholesterol: 0.0 mg
Sodium: 115.2 mg
Total Carbs: 29.3 g
Dietary Fiber: 2.5 g
Protein: 2.6 g
No comments :
Post a Comment
Thanks for the feedback!