Description
1 c Carob powder
1 c Water
1/4 c Honey
1/4 c Peanut butter (smooth or cru
3/4 c Wheat germ
3/4 c Rolled oats
2 tb Dry milk powder
1/2 c Unsweetened shredded coconut
1 ts Cinnamon (optional)
1/2 ts Grated orange rind (optional)
In a small saucepan, combine the carob and water. Bring to a boil over
low heat, stirring constantly to prevent scorching. Add the honey and
peanut butter and continue cooking for about 5 minutes, or until syrup
is smooth and slightly thickened.
In a large bowl, mix together the wheat germ, oats, milk powder,
coconut, cinnamon, and orange rind (if desired).
Pour about one cup of the carob syrup over the dry mixture, or as
much as is needed to make a pliable, dough-like consistency. Store the
remainder in the refrigerator and use as an icing or to make great milk
shakes.
Pinch off pieces of the dough and roll each piece between your palms
into 2-inch-long tubes about the circumference of a fountain pen,
tapered at one end in the shape of a baseball bat. Roll the rest
into marble-sized balls.
