Carob flour or carob powder is produced by coarsely grinding carob pods to remove the seeds. The carob pods are then roasted and grounded to make the carob flour. The resulting carob flour has a starchy bean-like texture and looks and tastes like cocoa.
Carob flour contains a low amount of saturated fat and no cholesterol. It is high in fiber and also contains amino acids, vitamins and minerals.

Yield: 6 dozens

Ingredients

1 cup raw sugar

1/2 cup honey

1/4 cup peanut butter

2 eggs

3/4 cup low fat milk

3/4 cup cold pressed olive oil

2 1/2 cups oats

1 cup plain flour

1 cup carob flour

1 tsp baking powder

2 tsp cinnamon

2 tsp ginger

1 tsp allspice

1 tsp nutmeg

1 cup chopped banana chips

1/2 cup chopped walnuts

Method

In a bowl, combine raw sugar, honey, eggs, milk, olive oil, peanut butter and mix well.

In another bowl, combine plain flor, carob flour, baking powder and spices; stir this mix into the batter.

Stir in oats, banana chips and walnuts.

Preheat the oven at 180*C.

Roll out dough between two pieces of parchment or waxed paper into 1/2 cm .

Cut into squares. Then lift with a wide spatula the cookies and place them 1 cm apart on the baking sheet.

Bake for 15 minutes.

Remove immediately and cool on wire racks.

Store in airtight container for up to two weeks.

Doughnut batter:

1 cups plain flour, sifted

1/3 cup granulated sugar

1 tsp. baking powder

1/3 cup milk

1 tsp. vanilla extract

1 eggs, lightly beaten

2 tbsp. butter, melted

 Method

Preheat oven to 200°C.

In mixing bowl, sift together flour and baking powder, add the sugar.

Add milk, eggs, vanilla extract and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter.

Fill each donut cup approximately 1/2 full with a piping bag.

Bake 10 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing.

Finish doughnuts with glaze.

Doughnuts are best served fresh.

Chocolate glaze:

1/2 cup icing sugar

1 tbsp. water

½ tsp. vanilla extract

4 tsp. of cocoa powder

In small bowl, stir together sugar, water and vanilla extract until sugar is completely dissolved.

Add cocoa powder and stir until color is uniform.  Use immediately to glaze doughnuts.

Banana Baby Cakes

Ingredients

100g butter, softened

1/2 cup raw sugar

2 eggs

1 1/4 cups plain flour

1 tsp baking powder

lemon and orange zest

3/4 cup mashed banana

2/3 cup coconut cream

Chocolate glaze

Banana chips

Method

Preheat oven to 180°C.

Grease the muffin pan.

Using an electric mixer, beat butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Sift flour and baking powder over butter mixture. Stir to combine.

Add banana, lemon zest, orange zest and coconut cream. Stir until just combined.

Spoon into prepared pan.

Bake for 20 minutes or until a skewer inserted in the middle comes out clean.

Stand in pan for 5 minutes. Turn out onto a wire rack to cool.

Glaze and decorated with banana chips.

Yield: 48 cookies       Prep.time: 20 min.

Ingredients

1 cup raw sugar

2 eggs

1/2 cup low fat milk

3/4 cup canola oil

2 cups oats

2 cups plain flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp cinnamon

1 tsp ginger

1 tsp allspice

1 tsp nutmeg

1/2 cup chopped dates

1/2 cup chopped walnuts

Method

In a bowl, combine raw sugar, eggs, milk, oil and vanilla extract; mix well.

Combine plain flour, baking powder and spices; stir into the batter.

Stir in oats, dates and walnuts.

Let stand for 15 minutes.

Preheat the oven at 180*C.

Drop little balls  (tablespoon size) onto the greased baking sheets.

Bake for 15 minutes or until lightly gold.

Remove immediately and cool on wire racks.

Store in an airtight container for up to one week or frozen up to one month.

       Ingredients

100 grams plain flour (0000)

1/2 teaspoon baking powder

2 large eggs, at room temperature

80 grams sugar

Grated zest of 1 orange and 1 lemon

100 grams unsalted butter

Method

Sift together the flour and baking powder and keep close at hand.

Beat the eggs and sugar together on high speed until they thicken and lighten in color.

Mix in the lemon and orange zest.

Switch to a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter.

Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours (the batter can be kept well covered in the refrigerator for up to 2 days).

Center a rack in the oven and preheat the oven to 200 degrees C.

If your Madeleine pan is not nonstick, generously butter it, dust the insides with flour and tap out the excess.

Fill the molds almost to the top.

Bake large madeleines for 12 minutes, small ones for 9 minutes, or until they are puffed and golden and spring back when touched.

Pull the pan from the oven and remove the madeleines.

Allow the madeleines to cool on a cooling rack.

Prune Doughnuts

2/3 cup self raising flour

2 teaspoons brown sugar

1/3 cup skinny milk

36 pitted prunes

canola oil

cinnamon

Sift flour into a bowl. Add the brown sugar, mix until combined. Make a well in the centre. Add  milk and mix until well-combined.

Dipped the prunes into the mixture.

Half-fill a frypan with oil. Heat over medium heat until oil is hot.

Add 2 to 3 donuts at a time (cada doughnuts is one coated prune), cooking for 1 minute on each side or until they have a rich golden colour. Remove and drain on paper towels. Toss donuts in cinnamon until they have a thin coat.

Enjoy while they are still warm!!!

Ingredients

3 eggs

1 cup grounded mix nuts (cashews, almonds, brazil nuts)

1 cup self raising flour

1 cup brown sugar

50 g powder coconut milk

1/3 cup canola oil

1/2 teaspoon of nutmeg

1/2 teaspoon of allspice

2  teaspoons cinnamon

1/3 cup orange juice/passion fruit juice (equal parts)

3 bananas

Method

Preheat oven to 175*C.

Brush a 20cm pan with melted butter to grease.

Line the base of the pan with non-stick baking paper. Brush a thick coat of caramel (100 g brown sugar and 25 g unsalted danish style unsalted butter) on the base .

Cut the bananas in 1/2 longwise and arrange them into the caramel.

Beat the eggs and sugar .

Sift together the plain flour,  powdered coconut milk and baking powder, then stir in the grounded nuts.

Fold dry ingredients into the egg mixture with a large spoon to combine.

Add the spices and the juice.

Pour on top the caramel and bananas.

Bake in preheated oven for 45 minutes or until golden and cooked through when tested with a skewer.

Stand in for 5 minutes before removing from the pan. Carefully invert onto a plate.

Enjoy!!!

Ingredients

3 eggs

1 cup caster sugar

3 lemons, juice and zest

1 cup plain flour

1 cup almond meal

1 cup shredded coconut

50 g coconut milk powder

S/Q apricot jam

Method

Preheat oven to 175*C.

Brush a 20cm pan with melted butter to grease.

Line the base of the pan with non-stick baking paper. Brush a thick coat of apricot jam on the base.

Beat the eggs and sugar .

Sift together the plain flour,  powdered coconut milk and baking powder, then stir in the almond meal. Fold dry ingredients into the egg mixture with a large spoon to combine.

Add the shredded coconut, lemon juice and zest.

Bake in preheated oven for 40 minutes or until golden and cooked through when tested with a skewer.

Stand in pan for 5 minutes before removing the outside of the pan.

Place some of the apricot jam in a small saucepan and stir over low heat until melted. Strain and then brush over the top of the warm cake with a pastry brush.

Set cake aside to cool. Enjoy!!!

Ingredients

2 eggs

1 cup brown sugar

1 cup plain flour

1/2 teaspoon baking powder

juice 1 1/2 lemon

2 lemon zest

1/3 cup almond meal

50g coconut milk powder

50 g apple juice

3 apples sliced

Preheat oven to 175*C.

Brush a 20cm pan with melted butter to grease.

Line the base of the pan with non-stick baking paper.

Beat the eggs and sugar .

Sift together the plain flour,  powdered coconut milk and baking powder, then stir in the almond meal. Fold dry ingredients into the egg mixture with a large spoon to combine.

Add the apple juice and lemon juice and zest. Reserve.

Peel, quarter and core the apples. Cut each quarter into thin slices.

Spoon 1/2 of the mixture into prepared cake pan. Smooth the surface and then arrange 1/2 of the apple slices on top. Repeat with the remaining half.

Sprinkle with brown sugar, small dices of butter and broken pecan nuts.

Bake in preheated oven for 40 minutes or until golden and cooked through when tested with a skewer.

Stand in pan for 5 minutes before removing the outside of the pan.

Place the apricot jam in a small saucepan and stir over low heat until melted. Strain and then brush over the top of the warm cake with a pastry brush.

Set cake aside to cool.

Serve with clotted cream.

Ingredients for 12 pancakes

1 1/2 cups of plain flour

1 teaspoon bicarbonate of soda

1/3 cup raw sugar

2 eggs

1 cup of milk

2 soupspoons of rice oil

1 teaspoon grand marnier

1 teaspoon of ginger

1 teaspoon of cinnamon

1 teaspoon of fennel seeds

1/4 teaspoon of allspice

To Serve:

250 gr berries

1/3 cup raw sugar

1/3 cup grand marnier

Cook the berries with the sugar and the grand mariner until all the sugar dissolve. Reserve.

Sift flour and bicarbonate of soda into a large bowl and stir in sugar.

In another bowl whisk egg, oil and milk until combined.

Add to the flour mix until smooth. Add the spices and grand marnier.

Heat a lightly greased frypan. Drop one small scoop of batter onto the pan.

Cook for 2 minutes or until underside is golden.

Turn pancake over an cook the other side. Repeat with all the remaining batter, greasing the pan when necessary.

Top the pancakes with the berries.