I went with the natural choice first, and added Baobab to a morning smoothie. The Baobab powder is just lightly sweet and quite tangy. One serving of Baobab (to get all of the antioxidants noted) is 2 tablespoons. On the packaging, they recommend adding up to 2 tablespoons of the powder to smoothies or 1 tablespoon to a 16 glass of water. Unfortunately, I found this serving size unattainable due to the tangy / sour flavor of the powder. I was able to add 1 teaspoon or maybe 2 (depending on the add-ins) to my morning smoothie; any more and the flavor overwhelmed. As for the babaob water - wowsers! I think my taste buds just aren’t read for the taste of that much antioxidant power. That said, smaller servings equals a package that will last me two months!
The internet isn’t yet a-buzz with Babaob recipes, so I had to wing it a lot in my experimentations. I actually think it would be a great base flavor for dairy-free, raw cheesecake bites, but haven’t trialed it yet. Instead, I thought the silkiness of babaob powder would go nicely in a quick white chocolate. I kept it very cocoa buttery, with just enough sweetness, and the sweet ‘n sour contrast of baobab. The baobab sneaks up on you with a complex and tangy aftertaste. The end result is odd, yet somehow addicting …
Adapted from my go-to dairy-free white chocolate recipe in Go Dairy Free: The Guide and Cookbook.
Stir together all ingredients until smooth, and pour into little molds (this makes just a wee, single-serve amount). Place in the refrigerator for 20 minutes to set up.
Have you tried Baobab? Any ideas for recipes with this tangy fruit powder?