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Cookies and Custard
Desserts made with whole ingredients and sparing amounts of sweeteners can be nutritious and make great snacks when you want something sweet, but more filling than fruit. The following recipes are simple to make and you will be glad you have them the next time you are tired and hungry and need something to pick you up. The cookies can be stored in the freezer for a couple of months so consider making a double batch.
I use carob chips instead of chocolate chips because you can buy them with no added sugar or barley malt sweetened. Also, because of the stimulants, I believe that chocolate should be sparingly given to children. You can get carob chips made without hydrogenated oils from
Sun Organic.
In Chocolate Carob Chip Cookies, like all of my chocolate recipes, have a bittersweet chocolate flavor. They are chewy and moist with crunchy walnuts and the carob chips add a little bit of sweetness that melts in your mouth.
Carob Chip Cookies taste very much like classic chocolate chip cookies. Of course, my recipe is made with only whole ingredients and very little sweetener.
Peanut Butter Carob Chip Cookies have a subtle peanut flavor. They are light and fluffy, almost like little round cakes.
Vanilla Custard is light, smooth as silk and very vanilla-y. Best of all, it only takes a few minutes to prepare. It is delicious with fresh fruit.
 
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