Poppy Seed Carob Confections
Yield: 2 servings    VG, SF, EF

1/4 c Poppy seeds 1/2 c Hot milk 1/4 c Butter 1/4 c Honey 1/4 c Carob syrup 1 c Whole wheat pastry flour

2 tb Wheat germ 2 tb Bran 1/2 ts Cinnamon 1/4 ts Cloves 1 c Currants

Place poppy seeds in a small bowl and add the hot milk. Set aside. In food processor, blender, or mixing bowl, cream butter and honey. Add the carob syrup and the poppy seed mixture. Blend well. In a small bowl combine flour, wheat germ, bran, cinnamon, and cloves, and mix well. Stir in the currants.

Preheat oven to 350F.

Drop the batter by teaspoonfuls on to a cookie sheet lined with parchment paper or greased with a mixture of liquid lecithin and oil. Bake for 15 to 20 minutes.

"The original recipe called for a whole cup of poppy seeds which was way too much. One quarter of a cup would be sufficient. The currants were good in it, and I like the idea of honey being used instead of sugar."

Jan Wagner, Tester

Winter '00 - '01 Guilt-Free Desserts
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Last modified: April 09, 2002