I wrote! Reader NotesGo to section
By Sandra Casas Cano
How are they? Have you tried any recipes? He came out?
Actually, I've been eating a lot lately and I thought doing something healthier wasn't bad at all.
This cake is muuuyyyyyy simple. She was taught at a naturist food course I attended. Get to work.
Honestly, there is not much to explain; only that I cooked it less than I asked for the recipe, and instead of being crispy , there was a soft dough. I liked it!!!
I'm going to get out of my head that the very healthy doesn't taste so much. I'll have to look for vegan or sanitas recipes too!!! I promise.
Jajaj. I know I have them tired with that phrase!!!
Rereading the recipe, I realized that we did not talk about the main ingredient - carob flour. And the truth is, it's not so familiar, it deserves to do some research and tell them what it is. To begin with, as the name suggests, is the fruit of the carob tree, specifically, a pod, it is a legume. It grows in the Mediterranean zone and to make flour, it is necessary to remove the seeds from the pod, then toast them for only then grind them. Its color is brown, brownish and has a slightly sweet taste. It is widely used in pastry preparations and perfectly replaces cocoa or chocolate. It is ideal for people who have allergies to such products. Another important point of carob flour is that it does not contain gluten, which transforms it into a product suitable for celiacs, people with gluten sensitivity or for those who want to reduce its consumption for various causes. It perfectly combines with nuts, vanilla essence, jams and sweets, citrus fruits. I love them, actually, they lose me! alfajorcites of carob and dulce de leche. They save any coffee afternoon.
In addition to being very, very rich, as I told you at first, I used it to make a healthier recipe because I was already cooking too much and without thinking about the quality (for health) of the ingredients. In my research reading, I also wanted to learn a little about the benefits of this particular flour and it turns out that I came across pleasant surprises:
It helps to control weight: it is practically zero in fats and therefore the preparations made with it provide less calories than if they brought cocoa as an ingredient.
It is a good source of iron: this mineral so important and indispensable in our diet to have a good physical and mental performance and produce red blood cells.
Contains quality calcium: calcium present in carob flour is better used than other vegetable sources.
It collaborates and promotes cholesterol reduction: the soluble fiber of this legume captures cholesterol and partially inhibits its absorption. As a consequence, cholesterol does not pass into the blood and is eliminated.
Its fibers help improve the fermentative intestinal flora. In addition, it promotes the cure of infections and gastrointestinal problems.
Antioxidant effect: Carob flour contains polyphenols that help reduce oxidative damage and maintain healthy cells. That is why, among other things, it helps prevent the effects of premature aging.
Publication Date: 10/06/2018
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