Vegetarian Recipe of the Day: Peanut Carob Cups
According to legend, carob bean pods were the “locusts” that sustained St. John the Baptist as he preached throughout the desert wilderness. For this reason, carob pods are commonly called St. John's Bread and, less often, locust bean. Of course, the preacher didn’t actually eat insects as suggested by the term locust, which was later ascribed to swarming grasshoppers. (source: Monterrey Bay Spice Company)
Carob is a the "fruit" that grows on a tree and the trunk can grow nearly 50 feet. The fruit is found in pods like pea pods. It is in the legume family and it is native Southern Europe, Northern Africa, Middle East, and the Mediterranean. Carob is low in sugar, high in fiber, low in fat, has calcium and pectin, and has no caffeine.
This recipe makes 24 servings.
Ingredients:
1 bag Carob Chips
2 heaping Scoops Natural Peanut Butter, Creamy
1 Cast Iron Skillet
1 Pyrene bowl
24 Cup Cake Papers
1 Cookie Sheet
Directions:
1. Lay out the cup cake papers on a cookie sheet like so:
2. Fill the cast iron skillet with water about halfway down. Turn on the skillet at Hi until the water boils, then turn it down to Medium Hi and place the pyrene bowl in the skillet.
3. Add the Carob Chips to the bowl, stirring constantly, allowing the Carob Chips to melt.
4. Add two heaping spoons of Natural Peanut Butter to the bowl, mixing evenly.
5. Pour the mixture into the cups, 1-2 spoonfuls per cup cake paper, or as you like.
6. Place in the freezer or refrigerator to cool down. Makes 24 Peanut Carob Cups.
