Thursday, October 27, 2011

CAROB

 

image(Ceratonia siliqua)

 

Native to the countries surrounding the Mediterranean Sea where peasants have virtually lived on the pods in times of famine, carob’s scientific name means “fruit of the pod.” The pods have been used for food for as long as 5,000 years.  It is also known as Locust Bean as the term “locust” was originally applied to leguminous trees especially carob trees and then later to migratory and other grasshoppers.  Important to the rituals of the early Christian Church, carob, also is known as “St. John’s Bread,” was thought to be the “locusts” which sustained John the Baptist during his sojourn in the wilderness.  In late Roman and early Byzantine times, the term “carat,” became a measure associated with the weight of gold and gemstones against the seeds of the carob tree.

 

The carob tree is a long-lived evergreen in warm climates but especially likes “sight of the sea.”  Carob and orange trees have similar requirements, but carob tolerates less rainfall and poorer soils.  The leaves are dark green, glossy, leatherly and pinnately compound with 6 to 10 opposite leaflets.  Its tiny red flowers are formed in clusters in September and October, producing the carob fruit or pod.  The unripe pod is green, moist and astringent, but the mature pod is dark glossy reddish-brown, flat, oblong and filled with pale brown sweet pulp and very hard seeds which rattle when fully ripe and dry.  The carob tree easily bears 100 pounds of pods by its twelfth year and can continue to bear fruit for 100 years.  After harvest, the pods are broken into pieces called “kibbles” which are roasted and then finely ground into carob powder or flour.

 

Grown primarily as a food crop for animals as well as humans, the pods are sweet and nutritious.  Carob was intentionally introduced into the Unites States in 1854 and by the 1920’s was part of the “health food” promotion especially in California.  Carob is incredibly rich in sucrose, protein, vitamins A & B plus minerals, like calcium, and is the ideal “survival food” since it lasts a long time, requires no special storage and can be eaten alone.  It is commonly used as a chocolate or cocoa substitute, however, it is three times richer in calcium, is free from the stimulants caffeine & theobromine, has one third less calories and seventeen times less fat!  Carob has an affinity with honey, vanilla and cinnamon and may be used in the same manner as cocoa powder however it is sweeter and less sugar needs to be used in carob dishes.  It does have its own unique flavor which lends itself well to shakes, malts, fruit breads and cakes plus can even be added to baked beans, barbeque sauces and herbal coffee blends

 

SPICE TIP

To replace carob for cocoa, use equal amounts.


To replace chocolate with carob, use 3 Tbs carob powder
plus 1Tbs water for every ounce of unsweetened chocolate

 

RECIPES:

HOT CAROB DRINK
1/3 c nonfat powdered milk                                  
1 c granola cereal
1Tbs carob powder                          
¼ tsp vanilla or 1 tsp instant coffee
1 c hot water                                    
1Tbs honey

          In a blender, combine milk, granola, carob, vanilla or coffee.  Add hot water and honey and blend.  Pour into cups and top with whipped cream and sprinkle with granola.

CAROB BALLS
½ c carob powder                                       
½ c peanut butter
¼ c wheat germ                                          
½ c honey
¼ c powdered milk powder                                  
½ c sesame seeds
1 c honey graham cracker crumbs

            Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and powdered milk. Form into 1½ -inch balls. Roll in graham cracker crumbs. Refrigerate 1 hour before serving.

HONEY CAROB BROWNIES
1 cup whole wheat flour
1 cup raw honey
1 teaspoon baking powder
2 eggs
1/4 teaspoon salt
½ cup chopped nuts
½ cup butter
1 teaspoon vanilla
½ cup carob powder

            
Sift together the flour, baking powder, and salt. Then melt the butter in a small pan over low heat. Add carob powder and honey and blend well, removing from the heat. In a mixing bowl, beat the eggs and gradually add the carob mixture. Add the dry ingredients and mix well. Blend in the vanilla and nuts. Pour into an oiled 8 inch square pan and bake at 250 degrees for about 45 minutes or until done.

 

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“And God said, See I have given you every herb
that yields seed which is on the face of the earth.” 
Genesis 1:29

 

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