Carob

We have been using carob powder (also known as carob flour) since the 80s, when Sime developed an intolerance to caffeine.

He had overdosed on coffee & his body couldn't take any more. 

We discovered carob powder in our local health store & have used it ever since as an alternative to cocoa... 

We enjoy it warmed in a pan of plant milk & drink it like hot chocolate, but mostly I use it in baking. Carob doesn't have the kick that cocoa can give you, but it is higher in fibre, has a lower fat content & is naturally sweet - so it's possible to use less or no sugar at all in recipes. It is also rich in calcium & contains a long list of minerals, as well as Omega 6 fatty acids. 

We love it!

You can substitute carob for cocoa in any recipe, but I would recommend adding an extra half of carob to the required amount of cocoa, so if a recipe says 2 tbsp cocoa - I would add 3 tbsp carob & then deduct 1 tbsp of sugar from the recipe... Otherwise, it would be too sweet!

Here are some of my recipes, which are free from sugar & added fat.

Carob Balls
4 oz chopped dates

2 oz chopped apple or puréed apple

2 fl oz plant milk

2 oz carob powder

1 oz toasted hazelnuts

1 oz desiccated coconut

6 oz porridge oats

½ teaspoon vanilla extract
Ground cinnamon for dusting

Makes around 16

Method

Mix the dates, apple (or purée), milk & carob in a pan.

Gently bring to the boil & simmer for 5 minutes.

Chop or grind the hazelnuts.

Take the pan off the heat & whizz the date mixture with a hand blender.

Add oats, nuts, coconut, vanilla & spice.

Mix thoroughly, then roll into walnut-sized balls.

Sprinkle with cinnamon.

Leave to cool on baking sheets.

Store in airtight container.

Carob, Orange & Apricot Cake

Wet ingredients: 5 tbsp puréed apple, zest & juice of 1 orange & 3 1/2 oz chopped dried apricots.

Dry ingredients: 5 oz self-raising wholemeal flour, 1 tsp baking powder, 2 tbsp carob powder, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, pinch of ground nutmeg & pinch of sea salt.

Makes enough for one 8 inch cake tin.

Method

Preheat oven to a medium heat & line cake tin.

In a large mixing bowl, mix the wet ingredients.

In another bowl mix the dry ingredients.

Gradually add the dry to wet ingredients & mix well.

Add a little plant milk if the mixture is too dry.

Transfer into the cake tin & bake for 20 minutes.

Test the cake with a fork, if it's still soggy - bake for another 10 minutes.

Remove from the tin & cool on a rack.

We think this cake is nice as it is, but for some extra sweetness... 

This is a delicious topping or if you double the cake recipe - you could also use it as a filling.

Carob Fudge Topping

4 oz chopped dates, 8 fl oz plant milk, 1/2 tsp vanilla extract & 4 tbsp carob powder. 

Heat it all up in a pan for around 10 minutes, then whizz the mixture up with a hand blender or food processor & just add extra milk if too dry.

Enjoy!

Kay x