There is so much said about the information saturation in today societies. Internet, media, all of the world’s knowledge at the simple reach of our finger. Despite the fact there is pouring information flooding us on our every move, I started noticing it is not broadening our horizons, but still rather streaming it to known and established highways. There is no such thing as coincidence on internet, stumbling on something, is better put as, randomly selected one of the top visited websites. The same goes for choice: so much to choose from and yet behind the branded images there are mainly 30 forms, ingredients or contents repeating in one way or another.
We search for perfect spots or favorite corners, get used and adapted to them and frame our pathways around them into our own perfect niche – a subculture of all our interests and likes. Think about it: your day revolves around you favorite information points, with plenty of newness every day, but it is all in the same flow.
Getting lost these days is practically impossible (yet, still very common) with satellite support. It is there to help us stay on the right path to the best restaurant, nearest attraction and at the end of the road famous cemetery, you simply can not miss. I like getting lost in unknown lands, somehow I always find myself on the right places, which were unable to predict. Whether it is the no signal or some other limitation, it’s the obstacles that seem to push us to explore off the beaten paths. Like weird food allergies forcing you to search for replacements for your beloved cravings. So here is newly discovered carob, for all of us not following the chocolate brick road.
Carob macadamia cookies
2 1/2 cups spelt flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 tsp vanilla sugar
6 tbsp carob powder
1/4 cups milk
1 cup coarsely chopped roasted and salted macadamia nuts
Preheat oven to 325 degrees. Mix flour, soda, and salt. In a separate bowl cream the butter, sugar, baking powder and vanilla sugar. Mix the milk and carob into the butter mixture. Add flour mixture slowly at low speed to the butter and carob mixture, later fold in macadamia nuts. Drop a big spoon full of batter onto a baking sheet, repeat until you use up the entire batter. Bake 20 minutes or until the tops look crunchy dry.