Last night Legoman and I tackled the totally un-fun task of clearing out one of our food cupboards. This meant pulling everything out of the cupboard, checking used by dates and ingredients, and then either throwing out, giving away or putting it back in the cupboard. We hadn’t really done that since Possum was diagnosed with her allergies. Or since I started meal planning. And coming from a long line of hoarders, turns out we could have survived some kind of apocalyptic event just on the amount of almond meal I have stashed away….
So these delicious Carob Almond Poppy Biscuits were a result of all the wonderful things I rediscovered hiding in my cupboard! I found Carob Powder left over from doing the elimination diet with Possum, almond meal (lots of almond meal), poppy seeds and an awful lot of self raising flour.
Quite often when you mention carob people screw their faces up and remember the waxy little carob buds sold at school canteen’s across Australia in the 80s and 90s. But I have found the most delicious Australian made carob and it’s an absolute winner! I’m not paid to say how tasty it is (they don’t even know I exist!), but The Carob Kitchen’s carob products are to die for. Especially their Carob Almond Bar and their little Banjo Bars (which I often scoff after doing the grocery shopping!).Why carob? It’s gluten free, caffeine free (hello pregnancy and breastfeeding!) plus their bars have no added sugar or sweeteners as the carob is sweet enough. Winner!
I love the texture the Poppy Seeds add to these Carob Almond Poppy Biscuits. Little bursts of POP when you bite in. Yum! The little bit of cinnamon adds just a hint of spice and the combo of almond and butter gives them a certain richness.
So go clear out your cupboards! Who knows what you might find in there!
Carob Almond Poppy Biscuits – Makes 16
1 cup self raising flour
1/2 cup almond meal
1/3 cup carob powder (The Carob Kitchen if you can get some)
6 tsp poppy seeds (I couldn’t find my Tbsp!)
1/2 tsp cinnamon
125g butter melted
1 tsp No Egg mixed into 2 Tbsp water or I egg whisked
1/4 cup raw sugar
1 tsp vanilla essence
1/3 cup maple syrup
Pinch of salt
Preheat oven to 220°C conventional/200°C fan forced. Line a baking tray with baking paper.
Mix together flour, carob, almond, poppy seeds, cinnamon, and raw sugar.
Meanwhile mix together your No Egg or whisk your egg.
Melt the butter over a low heat then add the vanilla and maple syrup. Swish to combine.
Make a well in centre on mixing bowl. First add your No Egg mix or egg, then add your melted butter mix. Stir until just combined.
Spoon mix onto baking tray. Bake in oven for 13 minutes. Allow to cool slightly before gobbling them all up!
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