Chocolate – A Tasty Alternative


Carob Cornered Crunchies
2 1/4 cups whole wheat flour
1 egg
1/4 cup applesauce
1/4 cup vegetable oil
1 beef bouillon — or chicken
1/2 cup hot water
1 tablespoon honey
1 tablespoon molasses
1 cup carob bar

Mix all ingredients together until well blended, except carob bar. Knead dough two minutes on a lightly floured surface. Roll to 1/4″ thickness. Bake on an ungreased cookie sheet for 30 minutes in a 300 degree oven. Cool.

Melt carob chips in microwave or saucepan. Dip cool biscuits in carob or lay on a flat surface and brush carob over the biscuits with a pastry brush. Let cool.

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