Carob Sponge Cake Bites
Today Waffles is eating chicken, sweet potato, spinach, zucchini, and egg whites. I’m not going to waste the yolks, so what should I do with them? How about I use a few other dog-safe ingredients I have around the kitchen to show you how to make a simple and delicious delicacy of a dessert? Don’t miss this first-try wonder on OFTV:
Today, I'm thrilled to introduce a recipe that's close to my heart – a delightful treat that's as nourishing as it is delicious. This isn't just any ordinary baked good; it's a recipe that caters to those who cherish a gluten-free and paleo-friendly lifestyle, without compromising on taste.
Let's talk about the star of the show – the ingredients. We begin with three rich egg yolks, known for their creamy texture and binding properties. To this, we add a generous 'egg' of oil, ensuring our bake is moist and tender. The natural sweetness comes from a couple of tablespoons of honey, a golden elixir that not only sweetens but also adds a beautiful glaze.
The dry ingredients are simple yet impactful. Half a cup of almond flour provides a nutty base, high in protein and low in carbs, perfect for those watching their glycemic index. A little bit of carob powder offers a chocolatey undertone without the caffeine, making it an excellent choice for all ages. And finally, a touch of baking soda gives our creation the lift it needs to be light and airy.
Now, onto the alchemy of baking. We start by whisking the egg yolks with oil and honey, creating a smooth and homogenous mixture. As we sprinkle in the carob powder, we're met with an earthy aroma that promises indulgence. The whisking continues until we achieve a mostly smooth consistency, a testament to the love and care put into every step.
Gradually, we introduce the almond flour, whisking continuously to reach the perfect batter consistency – not too thick, not too runny, just right. It's at this moment we add just the teeniest touch of baking soda, our secret ingredient that will whisper into the batter, coaxing it to rise to the occasion.
With our batter ready, we lovingly fill silicone molds, chosen for their non-stick properties and ease of use. Into the oven they go, at 350 degrees Fahrenheit, for 15 minutes or until a toothpick comes out clean – the true test of readiness. The anticipation builds as the scent of baking fills the air, a prelude to the joy that's about to unfold.
Once baked to perfection, we allow our creations to cool, a pause that teaches us patience and promises reward. Gently, we remove them from the molds, revealing their splendid form, ready to be savored with a cup of tea or as a standalone treat.
This recipe is more than just a list of ingredients and steps; it's a journey through flavors and textures, a celebration of wholesome baking, and a testament to the fact that healthy can be heavenly. So, tie on your apron, preheat your oven, and let's bake a difference together. Bon appétit!
-written in partnership with Copilot
Ingredients:
3 egg yolks
1 egg of oil
a couple tablespoons of honey
1/2 cup almond flour
A Little bit of Carob Powder
A Touch of Baking Soda
Instructions:
Whisk egg yolks with oil and honey
Sprinkle in carob powder
Whisk until mostly smooth
Continue to whisk as you gradually add in almond flour to reach a batter consistency
Add just a teeniest touch of baking soda
Fill silicone molds
Bake at 350 degrees Fahrenheit for 15-30 minutes or until a toothpick comes out clean
Allow to cool and remove from mold
