Here's a cookbook for anyone who loves the taste of chocolate but doesn't want the caffeine, fat or the fear of allergic reaction to chocolate. Enjoy over 90 recipes that use carob instead of chocolate and get a flavor that mimics it almost exactly with the added benefits of fiber, vitamin B complex, 15 minerals including calcium, and less calories. Whether you want to cut down on chocolate, eliminate it from your diet entirely, or just add carob for its healthy benefits, you can still enjoy special treats with that rich chocolaty flavor. * * * * Tricia Hamilton is an experienced dessert expert who lives in the foothills between Santa Fe and Albuquerque, New Mexico. She and her husband raise and train horses and lead a year-round outdoor life. She continues to develop new recipes that are both nutritious and tasty.
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1/2 cup butter 1/2 cup carob 1/2 cup honey 1/2 cup vegetable 350 degree oven 375 degrees almond Bake in 350 baking powder baking soda blended bran bundt cake butter or margarine cake candy caro butter squares carob baking squares carob filling cheesecake chill cinnamon cornstarch cream cheese cream of tartar cup all purpose cup brown sugar cup carob powder cup sugar cup vegetable oil cup whole wheat dash salt degrees 1/2 cup dish egg whites egg yolks evenly extract 1/2 cup extract room temperature flavor flour 1/2 cup FUDGE greased cookie sheet inch square ingredients lightly greased cookie lite carob squares medium bowl melted butter meringue minutes mixture orange extract oven 350 degrees peanut butter pecans Place powdered sugar Preheat oven 350 refrigerator roll dough room temperature saucepan small bowl smooth Stir in flour sugar 1 cup tblsp vanilla extract vanilla extract 1/2 whole wheat flour Yields