It was an unusual circumstance in which to discover a delicious, yet good-for-you, snack. I was in an art class with my mom, in the small, chain-restaurant-loving Upstate New York town where I grew up. On a break from painting, one of the cotton-haired old ladies at the class offered me a cookie from the batch she’d brought in to share. One bite, and I was smitten. After hearing the ingredients, I was bitten — by the food love bug, that is!
That night, I walked my eyes around the endless mall of the internet, and found the cookbook that the recipe came from: Jane Kinderlehrer’s Confessions of a Sneaky Organic Cook, a hokey, helpful, cookbook-meets-lifestyle-advice gem straight out of 1971.
As a special treat for you retro-recipe-lovers out there, I’m sharing the secret behind “Carob Confections,” the very concoction which caused so much contented commotion on the dance floor of my taste buds, that I felt compelled to purchase the aforementioned cookbook immediately.
From Confessions of a Sneaky Organic Cook by Jane Kinderlehrer
½ cup carob powder
½ cup honey
½ cup peanut butter (natural)
½ cup sunflower seeds
½ cup sesame seeds
¼ cup wheat germ
¼ cup soya grits or soy flour (I used the latter)
unsweetened coconut crumbs
1. Mix together.
2. Form into balls.
3. Roll in coconut crumbs.
That was easy, wasn’t it? Do you have any favorite retro recipes?