Carob spread with coconut oil

Carob spread, instead of cocoa - is ideal for people who are allergic to cocoa. Carob contains a lot of fructose, so it has a naturally delicate sweet taste. Coconut oil, in addition to its high nutritional value, works against viruses, bacteria and fungi and thus improves digestion and strengthens immunity.

Preparation steps

Spoon coconut butter with carob powder with the addition of cinnamon. If desired, sweeten with agave syrup.
__________________ * Coconut oil obtained by cold pressing, it is characterized by a particularly fine exotic aroma. In winter it is in a solid state at room temperature (like softer butter), and in summer it turns into a liquid state - oil (at 36 to 37 ° C). ** Carob powder from organic farming, has a refined taste that is very different from ground carob that can be found in retail, as if it were two different foods. *** Medicinal Ceylon cinnamon, naturally full of aroma, is obtained only from the species Cinnamomum zeylanicum (Cinnamomum verum) which originates from Sri Lanka. It is rich in minerals and fiber. Cassia has a similar composition - Chinese cinnamon, but it has no medicinal properties.

Serving

Serve carob spread with unleavened bread prepared with yogurt or mineral water or as a spread for pyrethrum pancakes.

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