Radishrain

You may not realize this, but carob powder has an amazingly long shelf-life, even when exposed to air—especially as far as the taste goes. However, since we got fresh carob powder not too long ago, I've been noticing something. It feels a lot healthier than the really old carob powder that had been exposed to air. Both of them tasted fine, but I'm guessing the old powder actually had gone stale, but didn't taste stale. Interesting.

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I tried this experimentally, today, and it was pretty good:

Ingredients:
• Carob powder
• Natural peanut butter (such as Skippy Natural; natural here doesn't mean it has few ingredients, nor that it lacks sugar; it means it lacks hydrogenated oils)
• Water
• Pancake syrup (ours is Log Cabin Original Syrup)
• Almonds (all of our almonds are raw and unsalted, but I imagine it might taste good with roasted ones, or other nuts, too)

Add a significant amount of carob powder to a bowl (I did a small ladle full). Add a little water and a little peanut butter and mix it into the powder. Maybe add a little more water. You need to be able to mix it up (but not so much water that you get clumps of carob that you can't mix up, nor so much water that it's runny; you want it very thick; the peanut butter will also help to stir it up, just like the water). Anyway, keep adding peanut butter until the carob is tolerably not-bitter (but if you add too much peanut butter, it will overpower the flavor). Add pancake syrup to taste. Mix again. Dip almonds in it and eat them.

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