Double Chocolate-Peppermint Crunch Cookies

I always get excited to bake with chocolate or carob. Why you might ask. Well because I can use a black bean puree and cut the fat out almost completely! I just love being able to tell someone, after they have eaten one of my cookies that it is fat free and has fiber in it. They are always so shocked and I love it! So I was extra excited when I saw this recipe. I thought it would be a fun cookie for valentines day. We always make sugar cookies, found here, and we still will. But chocolate is a great valentines flavor so these will be great for that too! I hope you like these as much as I did. The peppermint flavor is just perfect and very addicting. I couldn't stop eating them, so I stuck them in the freezer. They freeze great! When I wanted another one, on a different day of course, I put it in the microwave for 15 seconds and it came out tasting like I just took it out of the oven! So delicious!

Double Chocolate-Peppermint Crunch Cookies

Ingredients

3 cups carob chips or bittersweet chocolate chips

2 1/4 cup low gluten flour mix

1/4 heaping cup carob powder or unsweetened cocoa powder

1/2 teaspoon xanthan gum or guar gum

1 1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup black bean puree

1 cup evaporated cane juice

1 teaspoon vanilla extract

1 teaspoon peppermint extract

2 large eggs

4 organic candy canes (found here), coarsely crushed

Directions

Line 2 large rimmed baking sheets with parchment paper. Melt 1 3/4 cup of carob chips in medium glass bowl, go here for directions. In another bowl, whisk flour, carob powder, baking powder, salt, and xanthan gum; set aside. Beat bean puree and evaporated cane juice using an electric mixer until smooth. Add both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted carob chips. Add dry ingredients and blend. Stir in 1/2 cup carob chips. Dough will be sticky. Place dough in fridge while oven preheats.

Preheat oven to 375*F. Measure 1 level tablespoonful of dough; roll dough between palms to form a ball. Place on prepared baking sheet. Repeat with remaining dough spacing cookies 1 1/2 inches apart. With the back of a spoon, slightly push down on balls. Cookies will not spread very much. Bake cookies until cracked all over and a tooth pick inserted in center comes out clean, about 12 minutes.

Cool cookies on baking sheet for 5 minutes. Transfer cookies on parchment paper to racks to cool completely. Makes about 4 dozen cookies.

Melt 3/4 cup carob chips in glass bowl. Spread melted carob on cookies, then sprinkle with crushed candy canes. When carob is set up, serve and enjoy!

Edit:

Lisa From "Sweet as Sugar Cookies" has invited me to put this recipe on her blog. Go check her out!

Wisdom Wednesday!!

Melting Carob Chips

During the Christmas break I did a lot of browsing on the Internet about food and things I might be able to help people with. Well I found there were a lot of people who have had problems melting carob chips. So for today's Wisdom I thought I could help you understand what I have learned about Melting Carob Chips.

The first thing you should know about carob chips is that they are very sensitive. They can go from a smooth consistency to a thick paste very quickly if you are not careful.

Second, there are two ways to melt carob chips. You can do in a double broiler or in the microwave. If you choose to do it in a double broiler you have to be very very careful about the heat. Just like you would with melting chocolate you don't want the top of the double broiler to touch the water. And the water should not come to a boil. You just need a little steam. When I use a double broiler I usually add a little coconut oil to help stabilize the carob so it doesn't transform into the paste. I like to use the double broiler method if I am doing something with the carob that takes a little longer such as the peanut butter cups. If you don't want to add oil then I suggest you use the microwave method. I will demonstrate with pictures.

Here you can see that I am using a glass bowl. Never put plastic in the microwave! I started with about 1/3 cup of chips, but these same rules apply if melting more than that.

I put the chips in the microwave for 25 seconds on full power. You can see that they really did not melt very much, but if you feel the bowl you should be able to feel that it is a little warm.
I then returned the bowl to the microwave for another 15 seconds, again on full power. You can see that they are starting to melt more and the glass bowl should be warmer.

I then returned the bowl to the microwave for only 11 seconds, on full power. When stirring you can see that not all of the chips are melted. At this point you might think you need to put it back in for more heat, well... DON'T! The glass bowl should be plenty warm by now. If you were to return it to the microwave for more heat the bowl would get too hot and the chips would turn into paste while stirring them.

As you can see all I had to do was keep stirring and the chips melted just perfectly. The consistency turned out just like if they were chocolate chips.

After that you can do what you want with the melted carob chips. You can dip cookies in it like I did here, you can add it to batter like I did here, or you can dip gluten free pretzels in it like I did today. :]

So just remember, don't get the carob chips too hot. They will melt with just a little heat.

If you ever have any questions feel free to ask me, and Happy Healthier Eating!!

Flourless Peanut Butter Cookies

Well, FINALLY here is my version of this recipe. I say finally because it has taken me a few tries to get them right. The flavor was always so delicious, but the cookie it self struggled just a bit. So here is the final recipe that did, and has worked.

I love this recipe not only because it is very tasty, especially if you like peanut butter, but it is also so easy to make and you can do extra things* to them to make them look like it took you hours to do. You can keep it a secret that it only took 5 minutes to mix up and then bake them. :] Have fun with them and enjoy this gluten free goodness of a cookie.

Flourless Peanut Butter Cookies

Ingredients

1 cup organic peanut butter (make sure it is mixed up well, if separated)

1/2 cup evaporated cane juice

1/4 cup organic brown sugar

1 teaspoon vanilla extract

1/4 teaspoon baking powder

2 eggs

Directions

Preheat oven to 350*F. In a medium sized bowl combine all ingredients, the dough will be firm. Drop balls by spoon on cookie sheet. Form balls a little with your hands and then with the back side of a fork slightly press into ball making little squares. Bake in preheated oven for 10 minutes. Remove from oven and let cool on cookie sheet. Once cool remove from cookie sheet and enjoy! Makes just over 2 dozen cookies

*You can also melt carob and dip half of the cookie in melted carob. Place cookie on wax paper to cool after dipping.

* You can also drizzle melted carob over cookies while they are on wax paper for this affect.

Chocolate (Carob) Peanut Butter Cup Cookies

If you have any of your Peanut Butter cups left over this is a great way to use them. My kids love these. They also make a great gift or nice little treat to take to one of your holiday parties.

Chocolate (Carob) Peanut Butter Cup Cookies

Ingredients

3 eggs

1 cup evaporated cane juice

1/2 cup organic brown sugar

1/4 cup coconut oil, solid form

3/4 teaspoon salt

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

2 teaspoon vanilla extract

3 1/2 to 4 cups LG flour mix

Homemade Carob peanut butter cups

Some carob chips just in case

Directions

Preheat oven to 375*F. Cream eggs, evaporated cane juice, brown sugar, and coconut oil. Then add salt, baking powder and soda, vanilla and 3 cups of flour. Stir in the rest of the flour adding a little at a time. The dough should still be wet but not sticky. Spray a small sized muffin tin with non stick cooking spray. Fill each hole 3/4 of the way full. Bake for 10 - 11 minutes. Remove from oven and push in the carob peanut butter cups before removing from pan. Let cool and enjoy! If you have some dough left over add some carob chips and bake them as carob chip cookies. Remember to let the dough cool in the fridge before baking them as cookies.

Chocolate (Carob) Cereal Snack Mix

Sorry about the picture, I know it's awful!

During the holidays my younger sister likes to make what she calls, Muddy Buddies. They always have looked so good but oh so fattening and made with all of the things I can't have. So when I came across this recipe, that is similar to the one she uses, I just had to try it. They are so yummy! This is another treat that you can make and take over the Holidays and not feel as guilty eating them. It's also double nice that they are so easy to make. :]

Chocolate (Carob) Cereal Snack Mix

Ingredients

3 cups rice chex type cereal, I use the Health Valley brand they only have 4 ingredients

1/2 cup carob chips

2 tablespoons organic peanut butter

1/2 cup organic powdered sugar

1/8 teaspoon vanilla extract

1 gallon sized zip lock bag.

Directions

Melt carob in double broiler on stove top using medium to low heat. Once carob chips are melted add peanut butter and vanilla. Put cereal in medium sized bowl and pour carob mixture over top. Stir until cereal is completely covered. Add powdered sugar to zip lock bag. Pour carob covered cereal into bag. Zip closed and shake until cereal is covered with powdered sugar. Store in an airtight container, and enjoy!

Chocolate (Carob) Peanut Butter Cups

I've made these a few times. This time I decided to actually write down how I was changing this recipe. It was also more fun making them this time because I went and purchased some small Peanut Butter cup molds from Fun Finity. They are so cute and perfect for another project I'm working on, post to come later. These are so delicious it will be hard to control your self and not eat all of them at once. I have to hide them from my children. They are a great little treat for this weekend, and they are a little more healthy than the store bought ones. :]

Chocolate (Carob) Peanut Butter Cups

Ingredients

3/4 cup Carob chips

1/8 teaspoon coconut oil

1/4 cup organic peanut butter

1 pinch salt

2 tablespoons organic powered sugar

1/8 teaspoon vanilla extract

Directions

Spray molds, or small muffin tin, with non stick cooking spray. Put 1 to 2 inches of water in a small pan, or bottom of your double broiler and cook on stove top on medium to low heat. In a metal bowl, or top of your double broiler, put the carob chips and coconut oil. Stir until completely melted. Spoon (or I like to use my clean finger) melted carob into molds, filling 1/4 of the way full. Using your spoon draw the carob up the sides of the molds until evenly coated. Place in freezer.

In the meantime: In a small bowl, combine peanut butter, salt, powered sugar, and vanilla. Place your bowl back on top of your pan or double broiler to keep carob melted.

Remove molds from freezer. Fill them with the peanut butter mixture, almost filling to the top. Stir melted carob, and spoon enough to cover each cup. When finished use a damp finger to smooth out the top of the cup. Then place in the freezer for a few minutes until completely set.

When set pop out of molds and enjoy!

*Makes about 28 small cups from the molds. Double recipe if using small muffin tins.

Homemade Hot Cocoa Mix

I know it's Wednesday and I usually post some wisdom about food or health, but Christmas is coming so quickly and I wanted to share with you what I'm doing for my neighbors for Christmas.

I am going to give them some of this homemade cocoa mix along with some homemade peppermint, pumpkin, and vanilla marshmallows. I'm so excited about it!

Okay so now to tell you about this mix. Really it is so easy and yet so delicious too! I found that you really don't need all of the extras that some recipes call for. Simple is the best, at least that is what I've found. Try it, you'll love it!

Homemade Hot Cocoa Mix

Ingredients

1 cup unsweetened cocoa powder, or carob powder

3/4 cup evaporated cane juice

Directions

Mix all ingredients in a bowl. Heat up rice milk. Add 2 to 3 tablespoon of mix to hot rice milk. Add your favorite marshmallows and enjoy!

Fun Food Find Friday!!

Our Fun Find for today is the Carob powder that I've started using, Chatfield's all natural Carob Powder. I really like the flavor of this carob powder. It really is the best tasting I've tried so far. I used it in so many different recipes. I love it in Carob brownies, and so do my kids. :]

I've only seen it at Good Earth, but I haven't checked if it's at the other health food stores yet.

Carob Pudding Pie

On this first day of November I thought I would share with you a pie recipe. It's never too early to start getting your recipes ready for Thanksgiving! I loved this carob pudding pie! It was a huge hit at Canadian Thanksgiving last month. My one son was worried that there wasn't going to be any leftovers to take home so he piled a second plate really high just for him to take home. This is a gluten free pie, and you wouldn't know it by eating it. The carob powder is the best that I've come across. It has a really nice flavor to it. I'll share what brand it is with you on Friday. Happy November Baking, or non baking too! :]

Carob Pudding Pie

Ingredients

1/2 teaspoon salt

2/3 cup evaporated cane juice

1/4 carob powder

4 tablespoons cornstarch

2 1/4 cup rice milk

1 teaspoon vanilla

Directions

Mix together salt, evaporated cane juice, and carob powder in a pot on stove top. Turn heat to medium. Gradually add 2 cups of the rice milk stirring until everything is dissolved. While you are waiting for that to come to a boil, mix 1/4 cup rice milk with the cornstarch until completely dissolved. When the carob mixture starts to boil add rice milk to mixture and whisk continually. Once it comes back to a boil, boil for one minute. Then remove and add vanilla. Let cool a little before adding to pie crust. Then add and place in fridge until completely cool. Serve cool with whip cream.

Gluten Free Graham Cracker Crust

Ingredients

1 1/2 cup gluten free graham crackers, crushed

1/4 cup evaporated cane juice

2 tablespoons butter, melted

Directions

In a bowl combine graham crackers and cane juice. Transfer to a 9 inch pie pan. Add butter and mix well. Use the back of a spoon to smash crust evenly on the bottom and slightly up the sides of the pie pan. You might need to get your spoon a little wet to help smooth it out. Fill with carob pudding and put in fridge until ready to eat!

Carob Pudding Cake

A few weeks ago I was experimenting with this basic cake recipe. When I finished I wasn't sure what to do with it or what frosting to make. I opened my fridge and saw that I had some left over carob pudding. Then the memory came. When I was younger my mom would make a pudding cake that was so delicious it was hard to eat just one piece. So I thought I could make my version of her pudding cake with this one. I loved how it turned out. My children also loved it and were like me when I was little. But a lase I only let them have one piece. Don't worry they got more the next day and it was just as good then too. :]

Carob Pudding Cake

Ingredients

2 cups whole wheat flour

1 tablespoon baking powder

1 teaspoon salt

1 1/2 coups evaporated cane juice

2 eggs

3/4 cup rice milk

3/4 cup applesauce

1 recipe carob pudding

1 recipe whipped cream

1/4 cup carob chips, chopped in food processor

Directions

Pre heat oven to 350*F. In a bowl combine flour, baking powder, salt, and evaporated cane juice. Then add the eggs, rice milk, and applesauce and combine well. Grease a 9x13 inch pan or a 9 inch round pan. Add batter and cook for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool. With the back of a wooden spoon, poke holes all over in the cake. Pour chilled pudding over the cake, letting it fall into the holes. Top with whipped cream and garnish with chopped carob chips.

Carob Pudding

Ingredients

1 cup evaporated cane juice

5 tablespoons cornstarch

1/4 teaspoon salt

2 cups rice milk

1 cup carob chips

2 egg yolks

2 teaspoons vanilla extract

Directions

In a medium sauce pan combine evaporated cane juice and salt. In 1/2 cup of the rice milk mix in the cornstarch. When cornstarch is completely dissolved add to the sauce pan and turn heat on medium. Add remaining rice milk and carob chips. Stir constantly until carob chips milt and the mixture starts to thicken. Remove from heat. Take a tablespoon of the mixture out and add it to the egg yolks and stir, repeat twice. Put carob mixture back on heat. Slowly add the egg yolks, stirring continually. Cook for another 2 minutes. Remove from heat and add vanilla. Chill before topping cake.

Whipped Cream

Ingredients

2 cups heavy whipping cream

1/4 to 1/2 cup organic powdered sugar

1 teaspoon vanilla extract

Directions

In a bowl, pour whipping cream and start mixing on low, gradually increasing the speed. When the cream starts to thicken and soft peaks start to form, turn off mixer and add organic powdered sugar. Turn on mixer, slowly increasing the speed as the sugar combines. When the peaks start to turn a little more stiff, turn off the mixer and add the vanilla. Mix until stiff peaks form. Spread on a cool cake, and enjoy!

S'more Cupcakes

These were so extremely delicious!! The idea comes from Wendy Paul and her cook book '10 Gourmet Cupcakes in 10 Minutes'. I think the funnest part about these cupcakes is to see how impressed the adults are and how excited the kids are to eat them. It makes me happy just thinking about their excitement. I hope you have as much fun as I did with this recipe. It's worth it, trust me!

S'more Cupcakes

Ingredients

1 1/2 cup evaporated cane juice

2 cups plus 2 tablespoons LG Flour Mix
1/2 teaspoon salt

6 tablespoons GF cocoa powder

1 1/2 teaspoons baking soda

4 teaspoon baking powder

1/2 teaspoon xantham gum

2 eggs

1 cup rice milk

GF graham crackers, broken into squares

Homemade marshmallows

1 recipe Carob Ganache, cooled so it is thick

Directions

In a large bowl, combine evaporated cane juice, flour, salt, cocoa, baking soda, baking powder, and xantham gum. In a separate bowl whisk eggs and rice milk together. Add three cups of the cocoa mixture to the egg mixture and combine.

Preheat oven to 350*F. Pour 1 tablespoon of batter into paper liners in cupcake tin. Place one small sized homemade marshmallow into center. Press the marshmallow down slightly. Bake for 15-18 minutes or until the cupcake springs back when touched. Let cool.

While cupcakes are cooling, place squares of the graham crackers on a cookie sheet. Put one medium sized homemade marshmallow on center of each square. Put cookie sheet into oven. Cook until marshmallows double in size, this will only take one minute. Watch very carefully. On the other squares of graham crackers spread a little of the carob ganache. Place a carob ganache covered square on top of each of the marshmallow covered squares.

When the cupcakes are cooled, spread a small amount of ganache on top of each cupcake (this will help the s'mores to stay put). Then place one s'more on top of each cupcake, serve and enjoy!

Carob Ganache

Ingredients

1 cup low fat heavy whipping cream

1 1/2 cups carob chips

Directions

Put carob chips in a bowl. In a medium sauce pan over medium heat, heat whipping cream until it comes to a boil. Remove from heat and pour over carob chips. Stir until chips are melted and mixture is combined well. For thicker Ganache place in fridge to cool. Or just drizzle over desserts.

Carob Flourless Cake

I love how this cake finally turned out. This recipe took several tries to get it right, and it was worth it! This cake is so extremely moist and oh so delicious. It isn't too rich or sweet. I love that it has all of the extra fiber from the beans. The pureed strawberries cuts down the taste of the garbanzo beans. I took this to my Aunt for her birthday and stressed to her that it wasn't chocolate, if you think it's a chocolate cake before you bite into it it won't taste the same, and she loved it! I was a little nervous because she is a big chocolate lover. She called me on the phone to ask what it was because she had forgotten it was Carob, and just raved about how yummy it tasted. Really if you get the right carob then it can taste like a dark form of chocolate. So happy healthy cooking with this easy and quick recipe!

Carob Flourless Cake

Ingredients

1 1/2 cups carob chips

1 15 oz garbanzo beans, drained and rinsed well

4 eggs

1 cup evaporated cane juice

2 teaspoons baking powder

1 cup strawberries, pureed

3-4 tablespoons orange strawberry banana juice

2 teaspoons vanilla extract

Directions

Preheat oven to 350*F. Grease and line the bottom of one 9 inch round cake pan with parchment paper. Melt carob chips in double broiler on stove. Combine the beans, pureed strawberries, and eggs in a blender or food processor until smooth. Add the vanilla, juice, baking powder, and cane juice and blend well. Pour melted carob and blend until smooth. Pour mixture into pan. Bake for 40 minutes or until a toothpick comes out clean. Cool on a wire rack. When cool invert onto a plate. Remove parchment paper and top with Carob Pudding and fresh cut strawberries and enjoy!

Carob Pudding

I have had a lot of fun experimenting with this recipe. To be honest I had to make it several times to get it where it is today. It was hard to get it to thicken, like a pudding should be. Granted it still isn't as thick as the instant pudding you buy from the store, but it is very yummy and very creamy. The really good thing is with all of the batches that didn't turn out I was able to freeze them in little cups and make 'carob/fudge-cicles' with it. Those were very delicious, my kids loved them too. Beside just eating it on it's own, I've also used this pudding on a few different cakes I'll post later. It really is a nice rich pudding. I hope you like it as much as we do!

Carob Pudding

Ingredients

1 cup evaporated cane juice

5 tablespoons cornstarch

1/4 teaspoon salt

2 cups rice milk

1 cup carob chips

2 egg yolks

2 teaspoons vanilla extract

Directions

In a medium sauce pan combine evaporated cane juice and salt. In 1/2 cup of the rice milk mix in the cornstarch. When cornstarch is completely dissolved add to the sauce pan and turn heat on medium. Add remaining rice milk and carob chips. Stir constantly until carob melts and the mixture starts to thicken. Remove from heat. Take a tablespoon of the mixture out and add to the egg yolks and stir, repeat twice. Put mixture back on heat. Slowly add the egg yolks, stirring continually. Cook for another 2 minutes. Remove from heat and add vanilla. Chill before serving, and enjoy!

Ice Cream Sandwiches

Was the wait too much for you? :] These ice cream sandwiches are so incredibly delicious! The cookies, from Tuesday, are so soft and chewy similar to store bought ice cream sandwiches. But remember these are practically fat free! Even after 6 weeks of being in the freezer the cookies are immediately soft while the ice cream stays frozen. They didn't taste like freezer burn either!!

I used Rice Dream and Almond Dream 'ice cream', though it is really dairy free. There are many different varieties. The ones I like the best so far in the ice cream sandwiches are; Mint Carob Chip, Carob Almond, Strawberry (my children really liked this one), and vanilla. I haven't tried praline crunch yet, it's just my favorite one and I wanted you to see one of each brand. :]

Ice Cream Sandwiches

Ingredients

Chocolate Chocolate cookie, found here

Your choice of ice cream

Plastic rap

Directions

Take two cookies that are similar in size (make sure they are completely cooled down). Flip them over. Take a scoop of slightly melted ice cream and place it in the middle of the bottom side of one of the cookies. Take the second cookie and place the bottom of it on the opposite side of the scoop of ice cream. Slightly smash cookies together until the ice cream comes to the edges of the cookies. Wrap in plastic rap, place on a cookie sheet, and put in freezer. Do not stack them until the ice cream is frozen again. Once the ice cream is refrozen you can take the ice cream sandwiches off the cookies sheet. Enjoy this extremely low fat, low gluten, guilt free treat!

Chocolate Chocolate Chip Cookies

If you are in the mood for some Chocolaty (well really carob), deliciously chewy on the inside, slightly crunchy on the outside, melt in your mouth, should make you feel guilty but are practically fat free cookies, well then you've come to the right place! I love these cookies!! They don't last very long, and I never tell people what is in them until after they have eaten them. You would never guess that they are very healthy for you. When I first saw the original recipe here I just knew I could 'fix' it. Oh and after you make them, keep some hidden. On Thursday I'll tell you why you should, oh I can't to show you why!! You'll LOVE it!!

Chocolate Chocolate Chip Cookies

Ingredients

3/4 cup LG Flour mix

1 1/4 teaspoon baking powder

1/8 teaspoon salt

1/4 teaspoon guar gum or xantham gum

1 cup carob chips

3 tablespoons black bean puree

1/2 cup evaporated cane juice

3/4 teaspoon vanilla extract

1 egg

1/4 cup organic powdered sugar

Directions

Combine flour, baking powder, and salt. Set aside. Melt 1/2 cup of carob chips over low heat. Cream beans and evaporated cane juice in a mixer. Add melted carob chips and vanilla; beat in egg. Then add flour mixture and remaining carob chips and mix. Cover bowl with plastic rap and place in freezer until firm, about 20 minutes.

Preheat oven to 350*F. Put organic powdered sugar into zip lock bag. Take bowl out of freezer. Using a spoon, spoon out small balls of dough, about 1 inch. Put balls into organic powdered sugar, one at a time, close the bag, and shake until ball is covered. Place onto slightly greased cookie sheet. Bake for 10-12 minutes. Cool on a wire rack.

*I like to put the dough back into the freezer inbetween baking. That way the dough stays nice and cold before baking to prevent too much spreading.

Whole Wheat Version

Ingredients
3/4 cup whole wheat flour

3/4 teaspoon baking powder

1/8 teaspoon salt

1 cup carob chips

3 tablespoon black bean puree

1/2 cup evaporated cane juice

3/4 teaspoon vanilla extract

1 egg

1/4 cup organic powder sugar

Directions
Follow the same directions as the Low Gluten Version

Wisdom Wednesday!!!

Carob

You may have noticed that I use Carob a lot in my cooking. So I thought I would share some things about carob. People use it mostly for a chocolate substitute, I do. It actually is in the Legume family. This picture is of a carob tree. Carob does not taste like chocolate. If you bite into carob thinking it is chocolate, well lets just say that it is not a good thing. Really carob has a very good flavor, but you do have to be careful. I bought carob chips before that were not as good as others. Carob also comes in bars and in powder form just like chocolate does and can be used in cooking just the same. Most people that I know that use carob in place of chocolate do so only because carob doesn't have caffeine like chocolate does. But really carob is very good for you. It is naturally more sweet than cocoa, what chocolate is made from, so you don't have to add as much sugar to it. It is naturally fat free. It has "as much vitamin B1 as strawberries; as much niacin as Lima beans, lentils, or peas; and more vitamin A than eggplant, asparagus, and beets" reports the Gilead Institute. Carob also has some trace minerals and compared to chocolate has three times more calcium. Carob is protein rich and also has vitamins B2, B3, and D. So if you haven't tried carob, buy some, give it a try.

Sources: www.living-foods.com/articles/rawcarob.html

www.ehow.com/carob/

Fun Food Find Friday!

Today our fun food find is Carob Chips. Carob is a chocolate substitute. There are a few differnt types of carob chips. Some better tasting than others that's for sure. Now that a WinnCo grocery store has opened up close to where I live I have now found the best carob chips I've ever tasted! They are located in their bulk section and the price isn't too expensive. The taste is sweet and for those who don't like the taste of carob, try these and it will change your mind I'm sure of it!