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February 03, 2008

Carob is not chocolate...

...but it's just as good!

Comparing carob to chocolate is like comparing an apple to a mango. In it's own right carob is a wholesome, delicious, satisfying treat, but it's not chocolate, and it's not trying to be. It doesn't have all the stimulants of chocolate so of course it's not as exciting.

But carob is very life sustaining, full of minerals, carbohydrates and proteins. It's very well suited to Vata. However, when carob is turned into that chocolate like substance (as in carob buds) it has been mixed with hydrogenated vegetable oils. Be aware that this form of carob may have unwanted additions, read the packets carefully. A better option is to go for carob powder and do some baking.

Like I did, Carob Muffins to celebrate my one hundredth post!


3 cups flour
3/4 cup unsweetened carob powder
3 tsp baking powder
4-5 Tsp grated jaggary or palm sugar (to taste)
4 Tsp ghee
1 tsp vanilla essence
1 1/2 to 2 cups of water
Dessicated coconut or nuts if desired


Mix the dry ingredients, then make a well and add vanilla and ghee. Add 1 1/2 cup of water and mix briefly. Add another 1/2 cup water if needed to make a thick batter. Put in muffin tins and bake at 180' for 12-15 minutes, don't over cook, they should still be very moist.

NB. Carob is naturally much sweeter than chocolate, so you can replace it for cocoa in any recipe, but remember to reduce the sugar.

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