As I said on a previous post, I normally have fresh fruit for breakfast. Today, for instance, I had two sweet and succulent pears —they were SO good! And I think I’ll have some avocado toast after I take Matsu to the park :-).
Have you tried carob powder before? I remember that the first time I had it I was somewhere in New Zealand, and I found it quite interesting. However, now that I’m in Madrid and I have a proper lab (kitchen) to experiment, I’ve found it difficult to use up the 500 gr. bag I got a couple of months ago.
I’ve come up with the conclusion that I’m not a big fan of it in baked products, but I do like it raw, so this might be the first of many raw carob recipes you’ll see here.
Anyway, the core of the recipe I’m sharing today is very simple, but you can make it as fancy as you want it to be, and you can go all creative on toppings options too —I just happened to have these on hand.
50 gr. oats + 500 ml. oat milk or water (soak them overnight)
50 gr. hazelnuts (soak them in water overnight, strain and rinse)
5 dried figs
20 gr. carob powder
Put all the ingredients in a blender and process until smooth. Garnish with pistachios, coconut flakes, etc.
Bol de algarroba y avellanas para desayunar
50 gr. copos de avena + 500 ml. leche de avena o agua (remojar de un día para otro)
50 gr. avellanas (remojar de un día para otro, colar y aclarar)
5 higos secos
20 gr. harina de algarroba
copos de coco
nibs de cacao
Poner todos los ingredientes en una batidora o robot de cocina. Procesar hasta obtener una mezcla suave y homogénea. Decorar con pistachos, copos de coco, etc.