A lot of people do not know about Carob.
Carob, like chocolate, comes from a tree "bean", which is more of a seed than a bean. Well, a bean IS a seed basically.
And, like cocoa powder, carob powder is derived from roasted and ground "beans".
Unlike cocoa though, carob requires a lot less sugar or sweetener to make it sweet. This is good for diabetics, people who don't like sugary sweets, and for people who don't like the heavy taste of chocolate.....or like a chocolaty substance, but not the real chocolate.
Carob, unlike cocoa, is caffeine free and has more vitamins and minerals in it, particularly calcium and iron, which is the perfect reason for a lot of women to eat/use more carob and less chocolate.
Carob can (and is) used in the exact same ways as cocoa. Although, once again, you do not need as much sugar or sweetener to make it sweet.
So, if you are looking to eat MORE baked goodies with LESS sugar, this might be an alternative. It is also great for diabetics and people on a dietary needs list.
But like all other foods out there, please check with your doctor to make sure you are not allergic.....especially people with high allergy issues.
One of the best benefits of carob is.......most people think it's milk chocolate! So bakers using carob can fool their friends and family by making something thats a bit better for them than using cocoa! And unless they are told what they are eating, they won't know the difference!!
Carob................the "other" chocolate!!!!!
Mmmmmmm
Have you had carob?
Do you use carob in your baking?
Do you like carob?
Carob, like chocolate, comes from a tree "bean", which is more of a seed than a bean. Well, a bean IS a seed basically.

And, like cocoa powder, carob powder is derived from roasted and ground "beans".
Unlike cocoa though, carob requires a lot less sugar or sweetener to make it sweet. This is good for diabetics, people who don't like sugary sweets, and for people who don't like the heavy taste of chocolate.....or like a chocolaty substance, but not the real chocolate.
Carob, unlike cocoa, is caffeine free and has more vitamins and minerals in it, particularly calcium and iron, which is the perfect reason for a lot of women to eat/use more carob and less chocolate.
Carob can (and is) used in the exact same ways as cocoa. Although, once again, you do not need as much sugar or sweetener to make it sweet.
So, if you are looking to eat MORE baked goodies with LESS sugar, this might be an alternative. It is also great for diabetics and people on a dietary needs list.
But like all other foods out there, please check with your doctor to make sure you are not allergic.....especially people with high allergy issues.
One of the best benefits of carob is.......most people think it's milk chocolate! So bakers using carob can fool their friends and family by making something thats a bit better for them than using cocoa! And unless they are told what they are eating, they won't know the difference!!
Carob................the "other" chocolate!!!!!
Mmmmmmm

Have you had carob?
Do you use carob in your baking?
Do you like carob?