Carob
We have been using carob powder (also known as carob flour) since the 80s, when Sime developed an intolerance to caffeine. He had overdosed on coffee & his body couldn't take any more. We discovered carob powder in our local health store & have used it ever since as an alternative to cocoa... We enjoy it warmed in a pan of plant milk & drink it like hot chocolate, but mostly I use it in baking. Carob doesn't have the kick that cocoa can give you, but it is higher in fibre, has a lower fat content & is naturally sweet - so it's possible to use less or no sugar at all in recipes. It is also rich in calcium & contains a long list of minerals, as well as Omega 6 fatty acids. We love it! You can substitute carob for cocoa in any recipe, but I would recommend adding an extra half of carob to the required amount of cocoa, so if a recipe says 2 tbsp cocoa - I would add 3 tbsp carob & then deduct 1 tbsp of sugar from the recipe... Ot...