Wrap you tongue around something gooey and soft.
Caramel-like intoxicating carob with chopped nutty almonds bound in a pillowy indulgent cookie biscuit.
This recipe will obliterate your belief that vegan food can’t be this yummy.
- When a cooking activity that’ll keep the kiddies enthralled and gushing as they gorge on these cookies afterwards
- When you fancy a Sunday morning treat that’ll go nicely with your cuppa
- When you’re out for a hike and some cookies as you take a pew before your next mount will do nicely
Carob and Almond Cookies was inspired when I’d had my bestie over for some grub and I’d run out of chocolate and as I was recipe developing he suggested that some almonds might go nicely in them.
For a slight off the scale tweak to this recipe, substitute 10ml of water for 10ml of carob molasses – I had guests salivating when I guest-hosted an event at Calme Garden, Lagonisi just south of Athens, Greece.
Carob and Almond Cookies is vegan and gluten-free.
- 75g peanut butter
- 60g olive oil
- 50ml filtered water
- 50g buckwheat groats
- 50g blanched almonds, grounds
- 50g carob powder
- 75g raw unrefined cane sugar
- Pinch of salt
- 50g almonds, unskinned
- Pre-heat oven to 180 degrees or if a convection oven, to 160 degrees
- Blanche 50g almonds in boiling water and remove the skin. Set to one side.
- Place buckwheat, sugar and salt into a high-speed food processor and whizz until fine. Add in the blanched almonds and continuing whizzing. Transfer to a large mixing bowl.
- Pour in the peanut butter, water and oil and mix well with a spatula.
- Toss in 50g roughly chopped unskinned almonds.
- Line a baking tray with parchment paper.
- Take small amounts of dough and wrap into a ball with the palms of your hand and place on the baking tray. Repeat until the dough has been used up.
- Bake in the oven for 5 minutes. Set aside to cool.
- Serve cool with a cuppa.