If you are trying to cut down on your caffeine intake, don't forget to consider chocolate as part of the stimulants you want to limit. Carob unlike chocolate has no caffeine or theobromine, which hype up the central nervous system and cardiovascular and pulmonary systems.
Both caffeine and theobromine can cause adverse effects such as sleeplessness, jitters, or anxiety, especially if you are already stressed or overworked.
Watch buying carob products in the health food aisle as they often contain added sugar and fat to boost flavour. Buy in powder or block form to cook with or eat alone. Powdered carob makes a delicious hot chocolate and has a milder, less bitter taste than dark chocolate.
Ginger, Macadamia and Carob Cookies Gluten and Sugar Free!
- 1 1/2 cup of gluten-free self raising flour
- 1 teaspoon of baking powder (gluten free)
- 3/4 cup of Natvia or stevia sweetener (can use Xylitol)
- 3 teaspoon of ground ginger
- 2 teaspoons of ground cinnamon
- 80 grams of organic butter
- 2 organic eggs
- 1 block of carob chocolate, roughly chopped
- 1/2 cup of glaced ginger, finely diced
- 1/2 cup of chopped macadamia nuts
- Preheat the oven to 180 degrees or moderate heat.
- Cream together the butter and stevia until fluffy. Add in the two eggs and beat until creamy. The mixture may curdle a little at this point but don't worry as once we add the flour, it will all come together.
- Add in the flour, baking powder, ginger, cinnamon, carob, ginger pieces and nuts, and gently stir to combine.
- Cover a baking tray with greased-proof paper. Using a dessert spoon, take out a scoop of mixture and squish into a ball. Flatten on the tray. Repeat until all mixture is used, making sure to leave a few centimetres of space between each cookie.
- Bake in a moderate oven for 10 minutes until golden.
- Store in an airtight container to keep crisp.