"Carob comes from the pod of a tree that grows along the Mediterranean Sea. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is ground into a powder called carob flour (but more commonly referred to as "carob powder"). It's similar to cocoa powder in color and can be substituted one-for-one in recipes, but carob is unique with its own special flavor and texture. If you've never tried carob, you're in for a treat. It's sweet, mild and packed with pectin, a soluble fiber. Traditionally, it was used to soothe an upset stomach.
I've been enjoying this soothing, winter-perfect recipe for Hot Spiced Carob. You can try carob in cookies, candies and beverages. It's very simple to substitute in your favorite recipes. Here are some substitution ideas to get you started:
Replace cocoa powder with carob powder one-for-one in your recipes.
Or use half cocoa powder and half carob powder in your recipes.
Substitute carob chips for chocolate chips in cookies, bars, cakes, muffins and candies. (Many of our stores carry unsweetened carob chips.)
Carob is higher in sugars and lower in fat than unsweetened cocoa. Be sure to reduce the sugar and increase the fat in your recipe. For each ½ cup of carob used, reduce sugar by 2 to 3 tablespoons and increase butter or oil by the same.
Baking fat free? No problem! Omit the oil or butter and use a little extra applesauce, mashed pears, mashed bananas or other fruit puree.
Carob can burn! Set your oven 25°F lower when baking with it exclusively.
Got a recipe calling for baking chocolate? For each square, use 3 tablespoons of carob powder plus one to two tablespoons of dairy or non-dairy milk.
Add a tablespoon of carob powder to bread dough to make a nice, rich dark color.
Store carob flour in an air-tight container in a cool, dry pantry; if it lumps up, just sift before using."
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