CAROB

By Pauline Lloyd

If you unable to resist the taste of chocolate, then you will probably also enjoy eating carob. Carob is most commonly available in sandwich spread or 'chocolate bar' form from health food shops in the UK.  Plamil, for example, produces several carob products, including carob drops, sandwich spreads and carob bars. Do be careful though, when buying ready-made, processed products as they often contain added sugar or the 'wrong sort' of added fat. Read labels carefully before purchasing and particularly avoid products that contain hydrogenated fat.  The healthiest way to consume carob is as unprocessed carob powder, which can be used in any of the recipes listed below. (Note: Some of these recipes also contain fat. However, the fat provided by avocados and nuts, for example, is generally considered to be much better for you.)  Resembling cocoa powder in appearance, carob powder is made from the ground pods of the carob tree.

The Carob Tree  (Ceratonia siliqua)
The carob tree (or locust bean) is a leguminous, evergreen tree that is native to the eastern Mediterranean where it is cultivated primarily for its sweet and nutritious fruits. Female trees bear numerous, long and flattened, dark brown pods, each of which can contains up to 15 brown seeds embedded in pulp. The pods, seeds and pulp are edible and because they are rich in sucrose have a fairly sweet taste. Humans have been eating carob pods for over 5000 years and livestock in tropical Africa and parts of Asia also eat them. It is interesting to note that although a carob tree does not usually bear fruit for the first 15 years of its life, thereafter a large tree can produce up to a ton of beans each harvest. Thus the average annual yield from a carob tree is considerably higher than that of a cacao tree, which usually produces no more than 1 kg of dried beans. Ripe carob pods can be chewed raw for a sweet snack, but most are processed in some way before being eaten. For example in the Middle East the pods are made into a syrup known as dibs. However, most carob pods are simply coarsely ground to first remove the seeds and are then roasted and ground to produce carob powder. The seeds can also be processed, being used mainly to produce locust bean gum, which is used as a gelling agent, stabiliser or emulsifier in products such as ice cream.

Why Eat Carob?
Carob has several advantages over chocolate. For example, it does not contain oxalic acid, or the stimulants, caffeine and theobromine, which are present in chocolate, nor does it contain the substances that can cause migraines in susceptible people. Also chocolate (especially when purchased in bar form) is high in fat and sugar, whereas carob powder is virtually fat free and high in calcium. It is also worth bearing in mind that cacao trees require frequent spraying with toxic chemicals because pests and fungi readily attack them, whereas carob trees do not. It is for these reasons that it is much better to use carob powder instead of chocolate/cocoa powder, in recipes, whenever possible.

Using Carob Powder
Carob powder (carob flour) can be used in confectionery, cakes, hot drinks, soya milk shakes and desserts, in much the same way as cocoa powder. I would especially recommend the brand of carob powder produced by Cotswold Health Products, which is excellent value at around £0.83 for a 250g (recycled) cardboard box. Look out for it in your local health shop. It's also possible to purchase raw, unroasted carob powder, although this is much more expensive and more difficult to find. However, raw carob powder can be purchased by mail order from the Fresh Network (Tel: 0870 800 7070).

If you simply can't resist the taste of chocolate, then carob powder may be just what you need to break your addiction. Do try out some of these delicious, no-added sugar, carob recipes. If you haven't tried carob before, then you are in for a pleasant surprise!

(1) Hot Carob Sauce
In a small pan, mix together 2 tbsp. of cornflour, 1-2 heaped tbsp. carob powder and 250 ml of cold soya milk until smooth. Bring to the boil, stirring constantly and then simmer the sauce until it has thickened. Serve the sauce hot over stewed apples, or other stewed fruit. Serves 2.

(2) Ice Cream Parlour Sauce
Place 125 ml of water, 2 tbsp. of tahini, 40 g of carob powder and 1/2 tsp. of vanilla extract in a blender. Blend well. (If you don't have a blender, then simply use a little less water, making the sauce in small bowl or cup instead and stirring well with a spoon until completely smooth. For the Ice Cream: Peel and slice some bananas, allowing about 1 large or 2 small bananas per person. Freeze the banana slices overnight in a suitable container, removing them from the freezer about 10-20 minutes before serving to allow them to soften slightly. Divide the banana slices between individual serving bowls. Alternatively, they can be processed in a food processor using the S-shaped blade, or run through a champion or other suitable juicer to produce a smoother, more ice cream-like texture. Pour on the sauce and eat immediately. Store any unused sauce in the fridge. Sauce serves 3-4.

(3) Carob Balls
Mix 95 g of ground almonds, 150 g carob powder, 50 g of desiccated coconut and about 125 ml of water together in a bowl, adding just enough of the water to bind the mixture together properly. Knead well and then divide the dough into 24-30 pieces, rolling each piece into a small ball. Roll a third of the balls in desiccated coconut, a third of the balls in carob powder and decorate the remaining balls with a whole almond, pressed into the dough. Store the balls in an airtight container in the fridge. These yummy sweets make the ideal treat for Christmas or Easter!

(4) Carob and Apple Cake

Ingredients:
Method
  1. Grind the seeds in a coffee grinder.
  2. Place all of the ingredients in a bowl. Mix together well, then spoon the mixture into a pie case or flan dish.
  3. Smooth the surface with a knife and decorate with fruit. Try strawberries, kiwi slices, banana slices or tangerine segments!
(5) Carob Mousse
In a small bowl and using a fork, mash the flesh of a ripe avocado until smooth. Add 4 chopped-up dates (or 2 tbsp. sultanas) that have been soaked in a cup of water for a few hours. Stir in one heaped tbsp. of carob powder and 3 tbsp. of ground, organic hempseed. Then add enough of the fruit soaking water to give a creamy mousse-like consistency. Mix well. If desired, decorate with a sprinkling of unground hemp seeds for a nice, crunchy topping (optional). Serves 2 for dessert. Or makes a meal in itself for one, if eaten with several pieces of fruit and a couple of slices of sprouted wheatbread.

(6) Fruit Carob Smoothie

Ingredients:
Method: Blend the above ingredients together in a food processor, using the S-shaped blade. You will find that it blends more easily if the frozen fruits are allowed to thaw for 10 minutes before processing. Serves 2. Why not collect blackberries from the hedgerows this autumn and store them in your freezer for an all-year-round supply?

So now all you need to do is to track down your nearest source of carob powder! Incidentally, if you live in the Hertfordshire/Essex area, then just head for Full of Beans in Sawbridgeworth High Street, or the health shop in Florence Walk, Bishop Stortford.

More Carob Recipes:
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Copyright © Pauline Lloyd 2004