|Homemade carob powder, that I used to make this recipe|
You see, it's almost summer here.
And that means that it is almost carob season.
But it's not.
And even though I was lucky enough to find a bunch of carob pods on the trees in the middle of the winter here, leftover from the previous summer, the supply was limited, and of the carob powder I made with them there is none left, and I'm loathe to spend money on carob powder when I can get it free in just a few months, just so I have a picture to go with this post.
A picture of my carob powder will just have to suffice.
I based this recipe off fellow forager's idea for carob ginger snaps- only hers were made with white sugar and gluten, and mine are not. I made quite a few other tweaks as well, but Leda Meredith gets the credit for the inspiration of combining the flavors of carob and ginger- it's perfection.
1 cup + 2 tbsp short grain rice flour and 1 1/2 cups green buckwheat flour OR 2 1/2 cups plus 2 tablespoons all purpose gluten free flour mix
(Or 2 1/2 cups whole wheat, white flour, etc... if you don't need to make yours gluten free)
1 cup coconut sugar (or 3/4 cups white sugar)
1/2 cup carob powder
2 tablespoons ground flax seeds
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons powdered ginger
1/3 cup date syrup or molasses
1 teaspoon baking powder
1/2 cup coconut oil
3/4 cup hot water
1. Mix the hot water with the coconut oil to soften it.
2. Add the date syrup/molasses and coconut sugar/sugar and mix well.
3. Add the rest of the ingredients and mix well.
4. Roll out into cookies and flatten onto a lined cookie sheet.
5. Bake at 350 for 8-10 minutes or until starting to change color.
Are you a fan of carob? Or of ginger snaps? Does this look like a combination you'd enjoy? Does this look like a recipe you'd try out?