1 tablespoon cornmeal
3 tablespoons carob flour
1 / 4 l of almond milk (or soy milk)
Put in a casserole the almond milk or soy milk and add the corn flour and carob flour. Stir until the flours are dissolved and boil stirring continuously for 5 minutes.
Tips_ Put some cinnamon on top before serving
To make carob flour you take few carobs (200 grams) an let them dry under the sun for 3 - 4 days.
Remove the seeds and cook in the oven (up and down heat) for 10 minutes, over 150°C. Once it is cooked let it cool.
When cold grind well in a mixer. Sieve before storing or using. You can keep it in a dry place for 9 - 12 months.
3 tbsp of carob flour
2 tbsp of honey
2 tbsp cornmeal
1/2 liter of orange juice
Set all the ingredients in a deep pan and cook over medium heat stiring constantly. Keep cooking until the mixture starts boiling. Set aside and let it cool.
When cold can be used in a cake.
