Food – Carob

If you are a chocolate lover, you know it’s hard to find a replacement with the same flavor and mouth-feel, right? Enter carob. Unlike chocolate, carob is naturally sweet, low in fat, high in fiber, has calcium and most importantly, no caffeine. 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. It’s sweet, mild and packed with pectin, a soluble fiber. Traditionally, it was used to soothe an upset stomach. 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.
  • Substitute carob chips for chocolate chips in cookies, bars, cakes, muffins and candies.
  • 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 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.

And now for some fun ideas:

  • Make a carob smoothie with non-dairy milk or fruit juice, frozen fruit, nut butter and carob powder.
  • Make carob pancakes: Substitute 1/4 cup carob flour for 1/4 cup regular flour in your recipe. Omit the sugar and add an extra tablespoon of oil or melted butter. Top with strawberries, walnuts and a little pure maple syrup.
  • Top fresh berries or other fruit with a combination of nuts and carob chips.
  • Melt carob chips and spoon over fruit or frozen desserts. Try with mango sorbet.
  • Throw a handful of carob chips into muffins for a nice treat.
  • Heat a cup of non-dairy milk. Add a small handful of carob chips, stir until melted and drink up.
  • Make trail mix with carob chips, dried fruit, whole grain cereal and chopped nuts.