Skip to main content

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







1 comment

Popular posts from this blog

Purposefully Living

How long have we dreamed of buying a place in France?  Of living in the mountains? Probably ever since we got together over 30 years ago... So here we are, we are finally doing it!  We have paid our deposit, met with the notaire and will be receiving the keys to this cute little house in January!  Next year will bring about a lot of change for us and we are very excited, we have been focusing on our lives in a positive and intentional way, meditating each morning and visualising the things we desire. The incredible thing is - it works, it really does.
We have proved over and over again that it is possible for us to do this - being in a good place and having the ability to really focus always makes things happen. We consider everything we have achieved so far, things which seemed so out of reach, but we wanted them and somehow they came into our lives...  From cars, holidays, our business, the B&B to houses. It has meant taking quite a leap of faith at times, even when the likihoo…

Year Of Adventure

A bit late, but Happy New Year! :-)
We had a lovely time with all our kidlets over Christmas, which has made quite a change - the first time in years that we have all managed to be under one roof during the holiday period! 
We are so pleased that we could do this, as this was to be our last one at Meadowcroft...  Yes, not only are we buying our little French house (which will need lots of TLC before we move in), but we have decided to downsize to a small house overlooking the sea while we visit France and just enjoy ourselves!

We only made the decision at the beginning of December, which meant we needed to get busy decluttering...
Taking the opportunity to move from our big place in Boswinger to a small, very lovely, fully furnished one bedroom converted garage near to Mevagissey...

This was the view from our bedroom early this morning.

We were supposed to be managing the property as a holiday let for our friends, but after having a few days break here - we fell in love with it!!!
So…

Settling In

We are loving our new little place and are feeling very much at home...
We gave away our juicer to a lovely friend, as our new kitchen is quite small. We do have a Nutribullet too, which is easier to clean and we start each day with a smoothie. These are pineapple, banana, kale, goji berry, pumpkin seeds, turmeric and spirulina.
We add a mix of water and home made milk to the ingredients. Delicious!

We have been reunited with our milk maker (which was buried in the jam room at Meadowcroft).  It's great making all sorts of milks again...  And the pulp goes into our porridge!
This one is brown rice and almond.
Porridge!!! Oats with hemp protein powder, chia seeds, ground flax seeds, rose hips, banana, apple, blueberries and water. Topped with milk, cinnamon, ginger and real Canadian maple syrup... Courtesy of our beautiful friend, Richard - who brings it over from Canada every year!!! ♥

An organic veggie feast - we are still getting our weekly veg boxes... Peppers stuffed with Puy …