Malt sweetened carob chips is a
non-chocolate substitute for semi-sweet chocolate chips.
carob instead of chocolate, these chips can be used in every recipe
calling for chocolate chips with excellent results.
Unlike chocolate chips, carob chips do not melt
as smoothly as chocolate chips.
The addition of paramount
crystals* (a combination of soy lecithin and
palm kernel oil) will smooth out the graininess usually seen with carob.
We recommend you try 1 cup of carob with up to 1/4 c of paramount crystals
(the amount varies and we suggest trying a little at a time until the
chips are melted to your specifications).
1 ½ C Cane
1 ¼ C Whole Wheat All
¼ C. dark Carob Powder
1 t. Baking Soda
¼ t. Cinnamon
¾ C Buttermilk
¾ C Vegetable Oil
1 t. Spicery Shoppe
1 C Malt Sweetened Carob
1 C Chopped Pecans
Preheat Oven to 350ºF.
Grease and flour 1 loaf pan and set aside.
In large mixing bowl,
combine cane juice, flour, cocoa powder, baking soda, and cinnamon.
Add buttermilk, oil and eggs.
Beat with spoon until blended.
Stir in vanilla, carob, and pecans.
into loaf pan. Bake 40
minutes or until toothpick inserted in center comes out clean.
Cool in pans for 15 minutes then remove.