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Bible Food - The Book of Galatians

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For some strange reason, occasionally I get a whim to find out what people in the "Biblelands" would have eaten at the time of the writing of a particular piece.  Apart from the references to meat and dairy, much of what the people ate in those days, in that place, sounds like a good fit for a touring vegan.  Today we did a little dip into the Book of Galatians,  a letter (epistle) written by the apostle Paul to the Christian communities in Galatia.   Scholars date Galatians to around AD 48–55. If it was written earlier, it would be one of Paul's first letters, possibly before the Jerusalem Council (Acts 15, AD 49), which addressed the issue of Gentile converts following Jewish customs.   The main theme of the letter is justification by faith rather than adherence to the Mosaic Law. Paul strongly argues against the teaching that Gentile Christians must follow Jewish laws (like circumcision) to be saved. He defends his apostleship, emphasizes the role of grace, ...
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Carob-Peanut Butter Muffins

Fudgy Plant-based Carob-Peanut-Butter Muffin

These fudgy peanut butter muffins are not only delicious but also healthier than you might guess. The carob-oat flour combo-- along with a cup of self-rising* all-purpose flour (see instructions below if you can't find self-raising flour)-- are fibre-full and nutritious. The peanut butter and soy milk amp up the protein content, and the carob chips sweetly bring it all together-- Yum!

(Scroll down to the bottom of the page for other carob recipes you might enjoy)

INGREDIENTS:

Whisk the following dry ingredients together in a large bowl:

1 cup self-raising flour

2/3 cup quick-cooking oats

1/3 cup roasted carob powder

3/4 cup coconut sugar

Set oven for 400 F/ 200C

Stir in, mixing until combined:

1/2 cup peanut butter (creamy or crunchy)

1 cup soy, or other unsweetened non-dairy milk

1/2 cup carob chips

Scoop into 12 small or 6 larger baking cups (I use these silicone ones)

Bake for 15 to 20 minutes. Cool in pan for a few minutes, and then gently remove and cool on rack. They taste like brownies but are so much better for you and for your little ones-- no theobromine, for one thing! 

Nutritional Information Per Muffin (Assuming 12 Small Muffins):

  • Calories: Approximately 157 kcal
  • Total Fat: 5.4g
    • Saturated Fat: 1.6g
  • Cholesterol: 0mg
  • Sodium: 39mg
  • Total Carbohydrates: 25.5g
    • Dietary Fiber: 2g
    • Sugars: 16.7g
  • Protein: 3.5g

Nutritional Information Per Muffin (Assuming 6 Large Muffins):

  • Calories: Approximately 315 kcal
  • Total Fat: 10.8g
    • Saturated Fat: 3.2g
  • Cholesterol: 0mg
  • Sodium: 78mg
  • Total Carbohydrates: 51g
    • Dietary Fiber: 4g
    • Sugars: 33.3g
  • Protein: 7g

Please note that these values are approximate and can vary based on specific brands and types of ingredients used. It's always a good idea to check the nutritional information on product labels for the most accurate details.

HOW TO MAKE SELF-RAISING FLOUR

Canadians don't often use self-raising flour. It is so handy to have on hand for muffins, biscuits, and the like. Here is a recipe:
For every one cup of flour (all-purpose), use 1 1/2 teaspoon of baking powder and 1/4 teaspoon salt.
I want to make 6 cups of self-raising flour so include:
6 cups of flour, 9 teaspoons of baking powder, and 1 1/2 teaspoons of salt.

I whisked the above well and stored the additional quantity in a plastic Ziplock bag in the fridge.

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My twitter/X friend, Deb, who has diabetes asked me if I could try subbing almond flour for the wheat flour, which causes big issues for her. Here are the directions for that recipe

WHEAT-FLOURLESS CAROB-PEANUT BUTTER MUFFINS

INGREDIENTS:

Whisk the following dry ingredients together in a large bowl:

1 cup almond flour

1 2/3 cups quick-cooking oats

1/3 cup roasted carob powder

2/3 cup coconut sugar

1/8 teaspoon baking powder

1/4 teaspoon salt

Set oven for 400 F/ 200C

Stir in, mixing until combined:

1 flax (or chia) egg-- (combine 1 tablespoon of ground flax or chia and 3 tablespoons water)

1/2 cup peanut butter (creamy or crunchy, unsweetened)

1 cup soy, or other unsweetened non-dairy milk

1/2 cup carob chips (optional)

Scoop into 6 larger baking cups 

(I use these silicone ones)6

Bake for 15 to 20 minutes. Cool in pan for a few minutes, and then gently remove and cool on rack. 

Nutritional Information Per Muffin (Assuming 6 Large Muffins):

  • Calories: Approximately 415 kcal
  • Total Fat: 24.3g
    • Saturated Fat: 5.2g
  • Cholesterol: 0mg
  • Sodium: 113mg
  • Total Carbohydrates: 42g
    • Dietary Fiber: 7.3g
    • Sugars: 14.8g
  • Protein: 10g

Please note that these values are approximate and can vary based on specific brands and types of ingredients used. It's always a good idea to check the nutritional information on product labels for the most accurate details.

Other carob recipes you might enjoy:

Peanut Butter-Carob Energy Balls

Carob-Banana Cake

Carob-Peanut Butter-Date Bars

Hot Carob Drink

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