Having noted that carob is likely best reserved for baked goods, I was left to ponder what to make with it. Since my exploration into carob was inspired by Heather of Heather Eats Almond Butter, what could possibly be better than something almond based? Something like carob brunsli, which I based on a recipe I’d gotten from Saveur last month.
Carob Brunsli Ingredients (as loosely inspired by Saveur)
8 ounces almonds, blanched
6 ounces carob chips
½ cup granulated sugar
3/4 cup honey
1 egg white
2 teaspoons ground cinnamon
1/4 teaspoon salt
Finely grind almonds and sugar in a food processor.
Now to get way far away from Swiss tradition – pull out your carob.
Process until smooth.
So far so good.
In addition to substituting carob for chocolate, I substituted honey for some of the granulated sugar. Because…I did.
Add the egg white, honey, cinnamon, and salt, and process until uniformly mixed.
Drop the dough onto a cookie sheet lined with parchment paper, in rounds about 1 ½ inches in diameter.
Allow the dough to dry for 3-4 hours, then bake at 300° F for 18-21 minutes, when they should be slightly puffed and still soft.
These are definitely different from the brunsli I made before – though I think the honey is largely the factor there. They were a little crisper and flatter than the traditional version, but still fairly tasty.
Have you baked with carob before? How did it turn out?
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