Satisfy your sweet tooth with carob

Better Nutrition (1989-90), Feb, 1989

Icing: 1/2 cup carob powder 1/4 tsp nutmeg 1/2 cup strong mint tea 1/2 cup kuzu dissolved in a little cooled strong mint tea 1/2 cup coconut for decoration (optional)

Combine carob, nutmeg, and mint tea. Simmer, stirring constantly for 10 minutes to form a syrup. Ad kuzu mixture and stir briskly for 30 seconds until thickened. Ice cake immediately and sprinkle with coconut

Baking For Health

Soya-Carob Bread

1-1/2 Tbsp dry active yeast 3-1/4 cups lukewarm water 1/2 cup honey 1/2 cup vegetable oil 1/2 cup non-fat dry milk solids 1/2 cup sunflower seed meal 1 tsp salt substitute 8 cups soya-carob flour

Dissolve yeast in 1/2 cup water and set aside until the mixture becomes frothy. Add honey, oil and remaining water to the yeast mixture. Mix together milk solids, sunflower meal, salt substitute and four cups of the flour. Add to the liquid ingredients and mix well. Add enough of the remaining flour to make a dough for kneading. Knead until dough becomes smooth and elastic, about 10 minutes. Place in clean oiled bowl, turn to oil, cover and let rise until doubled in bulk. Punch down. Divide dough into three portions and shape each portion into a loaf to fit a well-buttered loaf pan. Cover and let rise again until doubled in bulk. Preheat oven to 375[degrees]. Bake 45 to 60 minutes until golden brown.

The New York Times Natural Foods Cookbook