Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!
Are you guys sick of my carob love yet? If so, keep in mind, you can make the following recipes with chocolate as well. 
In celebration of Carob Weekend, Victoria sent me a batch of her carob Brunsli. I opened them up and was only going to have a bite since I’d just eaten breakfast and was about to work out. Well, good luck stopping with just one bite of these cookies! Seriously Victoria, no words can do your Brunsli justice. They are so good and chewy. Just perfect! Thanks again for sending them to me.
More carob loving this evening…
Sitting atop my oat bran lies one serving of carob coconut cream (many thanks to Ana & Matheus for the idea) and a scoop of my homemade vanilla coconut milk ice-cream. ‘Twas heavenly. For the carob coconut cream, I mixed 2 TBSP coconut flour + 1 TBSP carob powder + 1/4 cup HEABIfied coconut milk + 5 drops NuNaturals vanilla stevia + a bit of water to thin. I have a feeling I’ll be eating this exact same combo for breakfast tomorrow, and I can’t wait!
Have you ever made Brunsli cookies? I haven’t, but I want to now.
P.S. You have one more day to enter my NuNaturals giveaway.
{ 68 comments… read them below or add one }
Heather, I think you’re single-handedly keeping the coconut industry alive
I wish you’d come to Australia and do the same here so that we’d get the same coconut and carob products! (Somehow, that works in my head… you come here, and all the lovely products will follow….) 
I’m loving your coconut inspiration! Coconut & carob? I’m in!
I have never tried carob…but apparently everyone loves it so I feel like I am missing out! I need to change that soon…
Not sick of it, more curious and the urge to try is getting stronger
Never sick of carob! Keep em’ coming
I’ve never even heard of bunsli cookies. In fact, I thought it was a typo!
I made carob pudding just a couple days ago. Its no chocolate, but it’ll do.
Wow, those cookies sound super magical!
The cookies look…PERFECT! Wow!
And carob, and chewy, and just lookin’ wonderful. Nice score!
I have never made anything like that. The best I can make is some headway on my blog migration. Yes, it’s up.
Not everyone’s servers can see it yet. Including my own. And the links are broken and need to be re-done (hopefully tomorrow) and let’s just say that yeah, I could use some carob, chocolate, and a glass of wine. Just telling you b/c you said you wanted to see it when it was ready.
Have a super night, Heather!
The oats look sooooo good! I have never tried a coconut baked good but I think I’m going to order some flour online (they way you HAVE to do it over here!) so that I can try all these things. Quick question though – having looked on Elanas Pantry and stuff the coconut flour muffins and stuff look SO good and acceptable – totally okay to serve normal people – AND I noted the a flour cake you served the other day. But are these type of things definitely guest friendly? Like could I offload extras onto colleagues? As delicious as they look Im not 100% sure my waistline needs 24 muffins that no-one else wants to eat! xox
Emmy,
Everything I’ve made from Elana’s site & cookbook have turned out fabulous – definitely guest friendly, but I’ve always used the blanched almond flour that she recommends, nothing else. I have yet to do much baking with coconut flour besides pancakes, and I don’t think it always works too well in baked goods without some sort of leavener/thickener.
That cake was really amazing – our dinner guests loved it. The original recipe was cupcakes, and I have no doubt that your colleagues would love you if you brought some into work.
That oatbran looks amazing. Carob Coconut Cream = yum!
I’m not sure what Brunsli cookies are, but chewy sounds like a cookie recipe I have wanted to make. I don’t know the exact name of the style/texture, but they’re very thin, yet very chewy and come in all different flavors and recipes.
Your bowl of oat bran looks YUMMMMMMMM YUM! I had yet to try carob! Picking up a bag next time I see them.
Jenn,
I’d never had Brunsli cookies either, and they are to die for. I will have to make more when the batch Victoria sent me are all gone.
P.S. Averie’s blog looks great. A job well done.
Thanks, Heather! xoxo
I have a bag of carob powder that needs to be used up
I’m going to check out that cookie recipe right now, thanks!!
I just got a HUGE bag of coconut flour to review on my blog, so I am going to make that coconut cream ASAP
All of the carob love is making me want to go out and buy some carob! I hope it’s not too expensive…
Have a great day Heather!
Oh YUM! That breakfast looks perfect! Love the addition of carob to the coconut cream! I will definitely make that today!
Hmm, I’ve never heard of brunsli cookies before, but they look wonderful, moist (tee hee), and cake-like! I am very intrigued by this coconut cream. I don’t have any coconut flour. Could I just process some shredded coconut until it’s fine?
Heather,
I thought about doing that myself as coconut flour is not cheap. However, the process isn’t so simple. Here is a recipe I found: http://www.ehow.com/how_5497666_make-coconut-flour.html
Carob+coconut looks amazing! I’m not sick of seeing it–you just keep reminding me that I need to make that coconut cream!
So glad you liked these! I maintain that the raw dough tastes better than the finished cookies. Almond, honey, carob, and cinnamon – winner!
Victoria,
I can’t even think about the dough. I would eat the entire bowl!
Looks yummy! I actually find myself craving carob the more I eat it. It’s got a much finer taste than chocolate which can sometimes be a bit too sweet I think!
Gill,
Yeah, the carob powder is much sweeter than cocoa!
Mmm, I love the foods you eat! It’s delicious and decadent, yet still whole and healthy. I want some oatbran right now! With all the deliciousness on top!
Yum- carob! I know some people really dislike it, but I’m not one of them! I love your blog so I’m adding it on my sidebar. Also, I’m hosting a giveaway if you want to check it out or tell your readers
Have a great day!
I’ve never even heard of Brunsli cookies!!! But now I want to make them!
I’ve never made or eaten a brunsli before but it’s on my “to-do” list after seeing them on the My Kugelhopf blog.
I want to make cookies from all around the world and then eat them!
hmmm…I feel an idea coming on
Samantha,
Cookies from around world – sounds like a great blog post series to me.
i know i’m late to your carob party, so someone may have already mentioned this, but i had to discover it on my own: you know how there’s chocolate and peanut butter? as in, chocolateandpeanutbutter? well there’s also carob and tahini. go forth and eat.
am,
I have two packet of Artiana tahini just waiting to be combined with some carob. Thanks for the tip!
I am regular reader, although do not comment often, and wanted to say I love all the posts featuring your baby (especially the one where you tell us not to fear–’cause I certainly fear!) and, of course, all the posts that encourage women to embrace the healthy fats and natural meats.
More importantly, might I suggest melting carob chips with a caramelized banana, thereby creating a delicious spread for toast & oatmeal? It’s also fun to add colorful sprinkles on top, just for kicks.
Mitri,
Thanks for reading and for your kind words…and for the carob/banana spread idea. I’m all out of the chip and can’t wait to pick up some more soon. Have a good day!
I’ve never tried carob — that I know of. But those cookies look so good!
I wish I had had your oat bran bowl for breakfast this morning — it looks delicious!
i have never had carob. are you shocked?
Melissa,
Yes! Yes, I am.
Love carob–thanks for sharing your creativity!
So…not only have I never tried carob, but I don’t even know what it is! (other than a replacement for chocolate). *Googling now*
Hi Heather! Have you found that the Carob is making a difference for Summer? It seems to be as you are still loving on it!
Alyssa,
The carob doesn’t bother Summer at all. I’m thinking of trying chocolate again as I read a lot of babies eventually outgrow the gassy stage. Hope she’s past that point!
Do you make the ice cream with agave as in the original recipe?
Also I was wondering if you are supposed to refrigerate your flours (almond, coconut) after using? I’ve been keeping them in the cupboard but it occurred to me they could go rancid?
B & B,
No, I used maple syrup in the ice-cream, and I keep the bulk of my flours in the freezer.
Thank-you. I was hoping maple syrup would work – Christie said that a substitute would have to be very sweet and wasn’t sure. The freezer – hmm, that’s a good idea.
I have never made brunsli cookies but now I will as the cookie in your pic looks totally delicious!
Yay, I am glad you liked the idea of adding carob to the coconut cream, we loved that too and already made more today!
Ana
I LOVE carob but I’ve never had carob cookies before! Sounds awesome.
I still have yet to even HAVE carob! I think I need an intervention…
Natalia,
Yes, you do!
I love carob so much! In the summer, I make a smoothie with almonds, carob, bananas, chia, water and stevia.. it’s so so good!
I haven’t ever made them but I want to now!
Hey dear, I’m a new reader! Congrats on your little baby girl..she is adooorable! Oh, and this looks really, really yummy!
Hi Allison,
Thanks for reading, and it was really really yummy.
I tried carob and while I did like it I am still a bittersweet chocolate lover. Give me that dark dark stuff anyday and I am happy!!
Those cookies look delicious!!!! I haven’t made them, but I sure want to!
I also want to try carob chip pancakes. I have a recipe ready to make, I just have to make them!
Never even heard of Brunsli cookies! Thanks for the heads up! Also, I’ll obviously have to try your carob cream on my oats tomorrow…
Inspired by your pretty pic, I wanna buy an ice cream maker and make some home-made coconut milk ice cream, too. Wondering what kind of the ice cream maker you own. Would you recommend it? Thanks!
Ling,
I own this ice-cream maker: http://astore.amazon.com/heaeatalmbut-20/detail/B0009VELUK. It’s great – so easy to use.
no no, i’m not sick of them. keep on going girl!
can we have a mint-carob concotion?
VanillaSugar,
Yes, yes we can.
Haha…the “I was only going to have one bite because I was going to work out” sounds sooo much like me. Happened yesterday when I just had to try some of the bread I bought (plus a Justin’s almond butter packet I found in my cupboard). Let’s just say that I ate enough carbs to fuel a marathon-but then the workout became watching TV
Oops!
Those cookies look really amazing though. May try them after my body has had a little break from carbs
it looks liek your carob cream would make amazing carob fudge as well!
i just bought a little bag of bulk unsweetened carob chips cuz ive been having a craving lately. i love carob too. i have a huge jar of roasted carob powder which i love to sprinkle on almost everything!
keep the carob love coming <3
xoxo
Kelsey,
OK, will do.
The cookie looks so good! To be honest, I just had to look up what a Brunsli is because I’d never heard of it
And I’ve never had carob either (that i know of)… I seriously need to step it up!
Cailin,
No worries – I just discovered Brunsli a few weeks ago myself. Better late than never!
carob = heaven…i could never get sick of it!
Oh wow!
ooooh, now i want some! haha.
My family makes brunsli every year in December. We have an old family recipe that dates back a loooooong time to my family in Switzerland. They are yummy yummy! Our recipe only has only 4 ingredients, and no carob, but this looks really good
I have never made nor have I even heard of those cookies but they look awesome. (most cookies do lol)
I finally made your 2 ingredient fudge. I’ll email you about it!
I just made the original coconut cream recipe and it was amazing. I am so trying your carob version tomorrow. Thank you for linking to both the original and telling us about your variation
{ 1 trackback }