Carob and Its Culinary Uses.

Treating this produce from tree to plate is no easy task if you don’t have the required materials. To do this task first collect some kilos of Carobs from the tree, September in the mediterranean region is all about picking this fruit. To start processing them, firstly soak the carobs for 3 days in a big bucket, changing the water daily so it does not ferment. Then once they are softened we can split them in half and remove all the seeds, then put them in trays ready to dry in the oven (3 hours at 120 degrees centigrade approximately.

Removing the seeds takes quite a while so make sure your knife is as sharp as possible!

 Once the carobs are dry take them out of the oven and they will be ready to churn in you food processor. Our’s was not strong enough so we used a coffee grinder instead, which although smaller was faster and more efficient, the result , our own carob flour made from carobs we picked nearby. The chunkier the pieces that were left we used as a coffee substitute that is surprisingly nice , sweet and creamy with the characteristic carob flavour and fragrance.

Store your carob flour in an airtight container and it will be ready to store all year round, to use as you please.

It is a great chocolate substitute, full of fiber and calcium, no gluten, no caffeine and no fat. Also full of vitamins A B2 B3 B6 and minerals.

Check out at for Carob Cake Recipes

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