Carob
Carob may not taste exactly like “real” chocolate but it is an excellent alternative. It is free of caffeine and most carob confectionary is dairy free - so providing a healthier alternative to those Cadburys bars!
Carob is a legume (bean) from the Ceratonia siliqua tree, an evergreen with large, tough, shiny leaves. Native to the Middle East, it has been cultivated for at least 4000 years. The ancient Greeks knew about carob, and planted its seeds in Greece and Italy. Arabs planted the crop in northern Africa and Spain and Spaniards brought carob to Mexico and South America.
The word “carob” comes from the Arab kharrub, meaning “pod”. Carob is also known as “St John’s bread” because according to legend, John the Baptist survived on carob beans mixed with honey during his time in the wilderness. It is sometimes referred to as locust bean as well.
Carob flour or powder is produced by a process of drying, grinding and
roasting carob beans and is available from most health food stores. As
a chocolate substitute it can be used in place of cocoa powder in most
recipes and makes delicious “hot chocolate”.
As a remedy for diarrhoea, carob appears to be effective, probably due
to its astringent or binding action in the intestinal tract. A clinical
trial has suggested it may particularly useful for young children and
infants with diarrhoea. Some nutritionists recommend mixing two tablespoons
of carob powder with puréed cooked fruit (such as apples) when
given to children for this problem. It can also be used for treating diarrhoea
in adults.
Why is carob so good for you?
Carob flour contains about 40 per cent natural sugar so, unlike cocoa powder, it is naturally sweet. Although carob has a high sugar content it contains 60 per cent fewer calories than chocolate due to it being lower in fat. Carob is a rich source of calcium and potassium, and contains small amounts of iron and some B vitamins.
How you can use carob on the kitchen
Carob flour is ideal for adding to cakes, breads, muffins, pancakes, tarts and shakes or as an alternative to hot chocolate. To replace chocolate or cocoa in a recipe, simply use the same amount of carob. However, as carob is naturally sweeter than chocolate, less sweetener is required (approximately 25%), and this should be taken into consideration when following a chocolate-based recipe.
Try this delicious desert – high in calcium, low fat and dairy free!
Carob Mousse
Mix 1 packet of silken tofu (250g), 2 heaped tabs carob powder, 100ml
apple or orange juice and 1 heaped tablespoon of almond butter in a blender.
When all the ingredients are well combined pour in to 4-6 small ramekin
dishes and chill. Just before serving sprinkle with fresh fruit such as
raspberries – delicious and healthy too!
Adapted from Optimum nutrition autumn 2004
