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Carob Protein Balls

dairy free eczema diet recipe failsafe gluten free low amine low salicylate vegan

carob protein balls recipe Karen Fischer

Carob Protein Balls make a delicious and healthy snack that can also satisfy your sweet tooth. These ones are made using eczema-friendly ingredients from Karen Fischer's Eczema Detox and Eczema Diet programs.

THE HEALTH BENEFITS:

Carob has been used for over 4,000 years for its various health properties. Carob is naturally caffeine free and supplies calcium, magnesium, vitamins B2 and B6 and dietary fibre. Carob is a great alternative to cocoa powder (also called cacao), which is rich in amines that can irritate some skin problems. 

We use Rice malt syrup in this recipe as it is fructose-free, low in salicylates and is alkalising as opposed to refined sugar which is acid-forming. Maple syrup is another low salicylate alternative. But you can use other forms of sweetener if you don't have eczema or chemical intolerances. 

NOTES:

Raw cashews are low in amines, but if you have a histamine intolerance, you may not be able to eat any nuts as they can raise histamine levels in the body. To counteract this effect, we have included 4 scoops of alkaline minerals from Skin Friend PM to help to counteract histamine. Note this ingredient is optional.

This recipe will make dark, chocolatey coloured balls, so if you want to make the lighter coloured balls (as pictured) you can swap the carob powder for oat flour (note that oats usually contain gluten).

Carob protein balls recipe Karen Fischer

INGREDIENTS:

  • 1/3 cup cacao butter (buttons or shaved), food grade
  • 1/4 cup rice malt syrup or real maple syrup
  • 1 cup raw cashews (must be raw and unsalted)
  • 2 Tbsp rice bran oil (or oil to suit your allergies)
  • 1/2 cup rice protein powder
  • 1/2 cup pea protein powder
  • 1/3 cup roasted carob powder
  • 4 scoops Skin Friend PM powder (optional) 

METHOD:

  1. Using the double boil method, melt the cacao butter. You can also use a small saucepan with an inch of boiling water and place a bowl on top to gently melt the cacao butter. When melted, remove from the heat and let it slightly cool while you prepare the remaining ingredients.
  2. To make the cashew nut butter, combine the raw cashews and the rice brain oil in a food processor and process until smooth, stopping occasionally to scrape down the sides.   
  3. Add the remaining ingredients into the food processor, and process until they reach a dough-like consistency. If the mixture is a little too dry, add 1 tablespoon of maple syrup or oat milk (or milk to suit your allergies).
  4. Place parchment paper (baking paper) into a large flat container. Use a tablespoon to measure each ball so you get a consistent size. Then using clean hands, roll each one into balls. The recipe should make around 18 balls.

Optional toppings:

    • As shown in the image, you can drizzle some carob mylk chocolate over the balls to decorate them, otherwise you can leave them as they are.
    • Place in the refrigerator to set for about an hour or put some in the freezer for 10 minutes for quick setting. Remove from freezer and store them in the refrigerator.

      Products 

      At Eczema Life, we recommend nutritionist Karen Fischer's low food chemical program (The Eczema Detox) along with additive-free supplements for skin health and wellbeing. Click on the images to view more details:

          

       Food photo and recipe by Karen Fischer.


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