One of the many ways we can take our Yoga off the mat and into our everyday lives is through the practice of Dhāna, which can be translated as "food preparation".
Each month, we will be featuring on our blog one free recipe from our membership, SAṄGHA which has been hand-crafted by our in-house cook, Rainer. These recipes have been specifically made with the principles of Ayurveda in mind and heart. Eating according to the traditional medicinal principles of Ayurveda can bring balance and harmony to our mind, body, and soul, ultimately aiding us in our path of Awakening.
This month, we want to share with you a tasty and balancing sweet treat!
Carob powder is an excellent substitute for cacao as it does not contain caffeine. Caffeine aggravates vata and pitta doshas overstimulating the nerves and increasing heat in the body resulting in over-acidity.
Total Time: 25 min.
2 cups almond flour
3/4 tsp baking soda
1/4 tsp salt
1/8 tsp each of cinnamon, fresh ginger, cardamom, turmeric
1/4-1/2 Cup carob powder
1/4 Cup maple syrup
3 Tbsp coconut oil
2 tsp pure vanilla extract
2.5 Tbsp almond milk
1 tsp apple cider vinegar
1. Preheat the oven to 350F.
2. Mix all of the dry ingredients together in a separate bowl (flour, baking soda, salt, spices, carob powder).
3. Melt coconut oil. Then add to the wet ingredients (maple syrup, vanilla, almond
milk, apple cider vinegar).
4. Add the wet ingredients to the dry, the mixture should be thick like chocolate chip cookie dough and easily roll-able into a ball. Add more carob powder if it seems fairly sticky.
5. Roll into 8 balls onto a greased baking tray, gently flatten using your fingers and bake for 10-12 minutes until the tops just begin to crack. Allow to cool and enjoy!
Every month, our in-house cook, Rainer, releases three new recipes on our online membership. This month's menu on SAṄGHA features a Middle East Inspired Bowl, Samosas with 3 different fillings and a Sesame Date Dip, as well as these delicious Almond Carob Cookies!