Last week I came across an article about carob powder and its uses in food and beverages. I was surprised to learn carob fruit contains basically no fat (0.7 g of total fat in 100 g). Carob powder is sometimes used as a substitute for chocolate. And as it is naturally sweet, there’s no need to add extra sugar when using it in the kitchen. But unlike cocoa powder, it does not contain caffeine, theobromine, oxalates or amino acid tyramine which might trigger migraine headaches.
Carob is naturally high in dietary fiber and naturally high in calcium. Studies have shown carob improves digestion and lowers cholesterol level in the blood.
So I decided to try carob powder as a substitute for chocolate in a cookie recipe and this is what I came up with.
1 tbsp peanut butter (20 g)
1 egg white
2 tbsp carob powder (20 g)
1 scoop chocolate protein powder (30 g)
2 tbsp coconut flour (20 g)
3 tbsp low-fat milk (45 ml)
1 tbs organic vanilla sugar
1 tbs Ceylon cinnamon
Preheat oven to 175ºC. Place all ingredients in a large mixing bowl and mix them together. Form a dough. Shape small balls out of the raw dough with your hands. Place the cookies on a cookie sheet with parchment paper and bake for about 8-10 minutes. Do not overbake the cookies because they can become very dry.
The mixture yields about 13 carob balls.
Nutrition facts (1 piece, approx. 30 g):
Energy: 84 kcal
Total Fat: 4 g
Total Carbs: 9 g
Protein: 6 g
Fiber: 2.5 g