The sweet Carob powder, which is rich in fibre and reminds of caramel, contains hardly any fat, but many healthy minerals such as calcium and iron as well as vitamins A, B and many secondary plant substances.
It has a taste similar to cocoa powder, but contains neither caffeine nor theobromine, neither cholesterol nor gluten and is therefore a healthy substitute for baking or cooking and perfectly suited for chocolate allergy sufferers. Vegan, gluten-free.
The carob tree provides us with its long fruit pods, which are often eaten whole as a snack. In addition to the well-known production of locust bean gum, a food additive that must be labelled (it is used as a stabilizer, binding and thickening agent.) An excellent food is obtained from the fruit pulp: Carob powder, or locust bean flour.
The flour is made from the pulp of the middle pieces of the pods. The pulp is dried, lightly roasted and finely ground into flour. The carob powder, which is rich in fibre and has a caramel-like taste, contains hardly any fat, but many healthy minerals such as calcium and iron as well as vitamins A, B and many secondary plant substances. Similar in taste to cocoa powder, it contains neither caffeine nor theobromine, neither cholesterol nor gluten and is therefore a healthy substitute for baking or cooking and perfectly suited for chocolate allergy sufferers.
It has a delicious, sweet taste of dark chocolate, which can replace cocoa in many recipes.
Carob powder consists of 30 to 40 percent low-molecular carbohydrates (single and double sugars), which are responsible for the naturally sweet taste. In addition, there are about 35 to 45 percent high-molecular carbohydrates (starches and fiber), 4 to 7 percent proteins, 3.5 percent minerals and 1 percent fat.
Stir 1-2 tsp Carob powder into cold or warm milk or stir into the respective food. It refines desserts, spreads, cakes, creams or ice cream.
It can be used for the preparation of cakes, tarts, cookies and carob liqueur. Because of its natural sugar content, cakes baked with carob flour instead of wheat flour are very suitable for diabetics and can be part of a gluten-free diet. The taste of Carob powder is reminiscent of cocoa and a cake baked with it is reminiscent of a chocolate cake. Carob powder can also be used as a general substitute for cocoa.
Carob powder has strong water-binding properties.
Contents per 100g:
kcal 300 / 1254 kj
Proteins 4.6 g
Carbohydrates - 49.0 g (of which sugars - 40 g); lipids - 0,65 g (of which saturated fatty acids - 0,9 g);
Dietary fibre 39.8 g
Calcium: 348 mg
Sodium: 35.0 mg
Iron: 2.9 mg
Phosphorus: 79.0 mg
Potassium: 827 mg
Magnesium: 54.0 mg
Vitamin A 14IU / IRE
Vitamin B1: 0.05 mg
Vitamin B2: 00:46 mg
Vitamin B6: 0.36 mg
Vitamin C: 0.2 mg
Niacin: 1.80 mg
Origin: Portugal, Algarve
The carob tree is not artificially fertilized or treated with pesticides. Therefore an absolute natural product. The Carob powder is heated and therefore only conditionally suitable for raw food.
Carob powder is often confused with locust bean gum, but both products have different properties. (see locust bean gum)