Knowledge Base > Fran Costigan - Lower Fat- No Fat Desserts
Fran Costigan - Lower Fat- No Fat Desserts
This event was on
Tuesday, October 22, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
Does embracing a whole foods plant-based lifestyle mean forsaking the joy of celebratory desserts? How does the population that follows a WFPB dietary system navigated special occas… Read More.
Question:
May I replace chocolate with carob when called for? I cannot eat chocolate.
— Heidi Hanz
Answer:
Well Heidi cocoa powder and carob powder are very different. Cocoa powder is naturally tastes sweeter. So it's not gonna be a one-to-one swap. You're gonna have to do some experimentation. I find that roasting at a low temperature, I spread the cara powder out on a parchment line sheet pan and roast it. And then the, you have to watch it roast it low the edges, get a little clumpy and then strain it. So you will, you know, you can do that. Watch out for the carib confections you find in the marketplace because they often have a lot of saturated fat and other junk in them. So go for it.
