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Welcome to In the Kitchen, where WholeFoods Magazine shares recipes and tips for delicious eats and treats featuring natural brands. As WholeFoods resident baker and all-around foodie, I enjoy experimenting with new products and whipping up delicious meals and desserts to share with loved ones. This month, I am showcasing Missy J’s Carob Snacks + Treats (now owned by Azure Standard). Founder Jodi Feinhor-Dennis created the brand after being diagnosed with MS. Wanting a healthy alternative to satisfy her sweet tooth, she created Missy J’s to share “the most chocolate-like carob on the planet.”
Before learning of Missy J's products, I mostly knew carob as the “chocolate-like” coating that glazed many of my dogs' treats from the local bakery, and I have carob powder to make homemade puppy snacks. Using it for my own consumption however, was a new one.
On the weekends, I love having an indulgent Sunday breakfast, like crepes or waffles. I was curious to see how carob chip waffles would differ from chocolate chip waffles, though I admit I was a little skeptical on how sweet it would taste. The recipe swaps coconut sugar for white sugar. I wasn’t sure how much sweetness it would provide.
Once I combined the dry and wet ingredients, I was pleased by how similar the batter appeared to the boxed waffles I usually whip up.
Confession time: I’ve always been known to eat the raw batter straight out of the bowl. While my waffle iron was warming up, I mixed the batter and added the carob chips. It was slightly sweet, and the texture was good.
When I took the first waffle off the heat, I knew these were going to be good. They weren’t flat, and they had a great golden color.
After letting them cool for five minutes, I added some berries on top and dug in. They were so delicious and buttery, even though I forgot to add the melted butter to the mix!
If I hadn’t mixed up the batter myself, I wouldn’t have known these weren’t made with chocolate chips. My puppy was eyeing the waffles. Since they’re made with carobs, I was able to share a nibble with her, and she definitely approved!
Whether you’re hosting a Sunday brunch or just want a decadent yet delicious waffle for breakfast, this recipe is five stars! Download the recipe here!
Rebecca Viscomi is the Multimedia Editor at WholeFoods Magazine. She joined the team in 2021, after obtaining her Masters from The College of New Jersey. She brings her passion for natural food and grocery products to the team, as the resident foodie. She graduated in 2014 from Susquehanna University, majoring in Communications. When she's not writing or in the kitchen trying out recipes, Rebecca is spending time with her two dogs, reading, or traveling across the country.
NOTE: WholeFoods Magazine is a business-to-business publication. Information on this site should not be considered medical advice or a way to diagnose or treat any disease or illness. Always seek the advice of a medical professional before making lifestyle changes, including taking a dietary supplement. The opinions expressed by contributors and experts quoted in articles are not necessarily those of the publisher or editors of WholeFoods.