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Carob Syrup

For all you former chocolate lovers who had to put your love aside because of what caffeine does to you… let me introduce you to your new best friend – Carob Syrup. It does not contain caffeine and it’s as delicious as that good ‘ol Hershey’s syrup of the hey days.

If you loved to decorate your vanilla ice cream with some syrup … this carob syrup is for you.

If you loved to drizzle your sweet crepes with a little something dark and delicious syrup… this carob syrup is you.

If you had to leave those dark chocolaty milks and shakes in your past… then this carob syrup is definitely for you.

The possibilities are endless… give it a try!!!

Carob Syrup 4

CAROB SYRUP

1 cup carob powder

2/3 cup almond milk

½ cup maple syrup

6 tbs brown sugar

1 tbs vanilla powder

Add all the ingredients into your blender and blend until smooth.

You can store in your fridge for longer shelf-life. I store it in a squeeze out bottle so I can pour it over whatever in small drizzles.

Tags: almond milk, brown sugar, caffeine-free, carob, chocolate-free, easy, fast, food, maple syrup, sweet, turbinado sugar, Vegan, vegetarian

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Categories basics, desserts

Macerated Strawberries

30 Apr

I used these strawberries inside my vegan gluten-free crepes for the latest International Vegetarian Festival we held at the Yoga Center recently.

These are super easy to make… I like to use frozen strawberries or berries of any kind because they tend to be consistently sweet whereas sometimes fresh strawberries can sometimes be very tart.

You can use this as a method to sweeten any frozen or fresh fruits to use in any dessert form. It can also be used as a way to preserve very ripe fruit for future use.

MACERATED STRAWBERRIES

4 cups frozen strawberries, chopped
1 cup turbinado sugar

Place chopped strawberries in a large bowl and add sugar. Mix together so the sugar covers most of the strawberry pieces.
Mix them once in a while to ensure sugar is well dissolved in the juices created by the thawing, fruit juices and sugar. Let the fruits macerate for about 2 hours at room temperature to allow the fruit to thaw completely and for the sugar to infuse into the fruit.

Use immediately after the fruit is macerated or store in an airtight container in the fridge. Use inside crepes, to top ice cream, to top a slice of pound cake or to flavor your favorite morning smoothie.