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cakes & bars ener. use less sweet- in natural sugars, powder. Since it is high carob powder for the cocoa recipe, simply use an equal amount of To use carob as a substitute in your favorite for those avoiding cocoa. powder will also neutralize the taste of carob spoons of cinnamon added to a cup of carob coa until it is totally eliminated. Two table- family. Gradually reduce the amount of co- while introducing the flavor of carob to your will provide the old familiar aroma and taste before usi

yields 18 bars
PEANUT BUTTER BARS
1 egg 1. Preheat the oven to 350˚ F. Grease or line a 9x13-inch baking
½ cup honey pan with baking paper.
½ cup vegetable oil 2. In the bowl of an electric mixer, cream the egg, honey, oil, va-
1 teaspoon vanilla extract nilla, nut butter, and lecithin granules. Add the oats, baking
1/3 cup natural peanut butter soda, and flour and mix well. yields 28 servings
or almond butter 3. Pour the batter into the lined or greased baking pan and bake
2 tablespoons lecithin granules for 12–15 minutes. If using carob chips for topping, sprinkle
(optional) them on top as soon as it comes out of the oven when still very CHOCOLATE CHIP
1 cup rolled oats hot. The carob chips will melt just enough to stick to the bars. POUND CAKE
½ teaspoon baking soda 4. Let cool, then cut into 2x3-inch bars. 1 cup orange juice
1 cup whole wheat flour 1 cup water
1 cup carob chips, for topping 4 eggs
(optional) 4 cups gluten-free all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
yields 24 servings 1 cup oil
CAROB BROWNIES
1 cup brown sugar
12 eggs, separated 1. Preheat the oven to 350˚ F. Line a 10x15-inch baking pan with 1½ cups sugar
1 teaspoon baking soda baking paper. 2 teaspoons lemon juice
2 cups organic sugar, such as 2. In the bowl of an electric mixer, beat the egg whites with the 2 teaspoons vanilla sugar
Sucanat baking soda for 5 minutes. Continue beating, adding the sug- ½ cup chocolate chips
½ cup oil ar gradually until stiff.
1 teaspoon vanilla extract 3. Beat the yolks separately with the oil, vanilla, coffee, lemon 1. Preheat the oven to 350˚ F. Line a
2 tablespoons coffee juice, and apple cider. 10x15-inch baking pan with bak-
Juice of 1 lemon 4. In a medium bowl, combine the carob powder with the flours. ing paper.
1½ cups apple cider 5. Fold the yolk mixture into the egg whites. Add the flours and 2. In a large mixing bowl, combine
1 cup carob powder, sifted combine gently. all the ingredients except the
2 cups whole spelt flour 6. Pour the batter into the lined baking pan and bake for 1 hour. chocolate chips.
1 cup white spelt flour 3. Pour the batter into the baking
pan. Sprinkle the top with the
chocolate chips and bake for 45–
60 minutes.

Coffee Bundt Cake
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