Gluten free Carob Mole

Gluten free Carob Mole
I have worked on changing a few recipes to include this ingredient and replace chocolate completely in some recipes. My first is easy and a great addition to a few meals. You can serve it for an every night dinner or build a great meal for entertaining. I am talking about a classic Mole sauce. Served with
Chicken, Beef or even Pork this sauce adds depth and richness.

Carob Mole
Ingredients

Yields 4 to 6 servings
2 teaspoons avocado or olive oil
1/4 cup finely diced onion
1 tablespoon carob powder
1 teaspoon ground cumin
1 teaspoon dried coriander/cilantro
2 cloves garlic minced finely
1 ½ cups tomato sauce
small can or fresh diced green or red chili's

Directions

Heat oil in a saucepan over medium heat, add diced onion a cook till translucent add the garlic and
saute another two minutes. In a separate bowl mix together the carob powder, cumin,
cilantro/coriander, tomato sauce and green chili's. Mix this together in the saucepan with the onions
and the garlic. Bring to boil, then reduce heat to low and simmer about 10 to 12 minutes. Serve as you
like over meats, rice or as a base sauce over fajitas.

Italian Hot Carob drink
Ingredients

3 tablespoons carob powder
1 ½ tablespoons honey
1 ½ cups milk or almond milk
1 teaspoon of real vanilla extract

Directions
Stir the carob powder and cornstarch into the honey to make a paste. Stir the paste into 1 1/2 cups milk and pour in saucepan. Place over low heat; slowly bring the mixture to a low simmer. Whisk continuously until the mixture starts to thicken to a “pudding consistency” about 3 to 4 minutes. Serve in your favorite mug or cup, add a scoop of fresh whipped cream. Makes 2 servings.

*You can add cinnamon, nutmeg, pumpkin pie spice or peppermint oil for a different version, or a sprinkle of cayenne pepper for an Aztec treat.

These recipes are great at any season, a nice Mole for a summer BBQ and sitting around the fire sipping on a thick carob hot drink. Food is always a celebration. Celebrate with friends and family.




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This content was written by Gillian London-Scianna. If you wish to use this content in any manner, you need written permission. Contact Gillian London-Scianna for details.