Carob Snacking Cake Food

CAROB SNACKING CAKE

Steps:

• Preheat the oven to 350F and line a 9" square pan.
• Melt the carob chips with 1/2 cup of the soy milk, then mix in the remaining soy milk with the vinegar.
• Stir in honey, oil and flaxseed until well combined. Add vanilla and mix inches.
• Whisk in the carob powder, then the flours, baking soda, baking powder and salt just until smooth.
• Bake for 30 minutes, until it tests done. Cool completely in the pan.
• When cake has cooled completely, make the glaze:.
• Whisk together the cornstarch and cold water in a small dish, set aside.
• Bring the soy milk, corn syrup, stevia and carob to a simmer (with the agar powder if using) and add the cornstarch mixture.
• Cook 1 minute, until thickened, then remove from heat and (if using) whisk in the gelatin.
• Cool 1 minute, then pour over the cake in the pan and let cool completely.
• Store in the fridge.

THE ULTIMATE CAROB CAKE

Steps:

• For cake:
• Put oven on to 350°. Grease and flour two 8-inch cake pans.
• In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
• In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
• As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
• Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
• Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
• For Icing:
• Cream butter and shortening with mixer. Add vanilla extract.
• Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
• Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
• Cover until you are ready to icing.
• Makes about 3 cups.

SUGAR-FREE COCONUT CAROB BARS

Steps:

• Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.
• Taste and adjust flavor as needed, adding more carob powder for "chocolate" flavor or sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe is written // adjust if altering batch size) coconut flour. You're looking for a pourable liquid, but not too watery.
• Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these, and let cool until firm. Depending on the temperature of your home, they may solidify at room temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don't be worried if the tops of your bars have a bit of ridging to them - that's totally normal!
• Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or longer. Let thaw slightly before enjoying for best texture.

GERMAN CAROB "CHOCOLATE" CAKE

Steps:

• For cake: Put oven on to 350°. Grease and flour two 8-inch cake pans.
• In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
• In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
• As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
• Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
• Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Ganache and filling that follows:.
• FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
• Cook over medium heat for about 12 minutes until thickened, stirring continuously.
• Add coconut and chopped pecans and mix well to incorporate.
• Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
• Place the first layer of cake on a large plate.
• Spread filling over and then place the second layer of cake on top.
• Again, spread over with filling and continue with the third layer.
• Complete spreading the filling over the entire layered caked until all filling is used.
• GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
• Chop chocolate and place in a separate bowl.
• Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
• Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
• Sprinkle top and sides with chopped pecans.
• Place cake in refrigerator until ganache is set.

ZUCCHINI CAROB CAKE

Steps:

• Stir together dry ingredients.
• Put remaining ingredients in a separate bowl and stir, then beat for three minutes.
• Combine bowl mixture with dry ingredients.
• Bake in a 9x12-inch greased pan at 350 degrees F for 35-40 minutes.
• Test with toothpick.
• Frost cake after it is cool.