Organic carob

Description

Carob – the “carob”

The carob tree, also known as the carob tree, is one of the oldest plants in the eastern Mediterranean and the Orient. It is relatively undemanding, very resistant to heat and drought and grows without additional irrigation or pesticides.

Carob powder is obtained from the dried pods of the carob tree. The name of the tree is of biblical origin: according to the story, John the Baptist fed exclusively on “wild carob fruit” during his time in the desert. The fruits of the carob tree, from which the well-known carob powder is made, have therefore been part of human nutrition and history for centuries.

The flesh of the carob pod is initially soft and aromatic. To produce the powder, the pods are seeded, dried and finely ground. The resulting powder has a sweet, caramel-like taste that is reminiscent of the pod itself.

What can you use carob for?

Today, carob is often processed into locust bean gum, which is used as a thickening agent for sweets, sauces and soups. Carob is said to lift the mood, stimulate fat burning and aid digestion.

Carob is the sweet, less bitter alternative to cocoa and has a caramel-like taste. It naturally contains sugar, with no added sugar, is low in fat, rich in calcium and fiber and is ideal for baking, desserts or for preparing a caffeine-free, cocoa-like drink.

Carob is rich in minerals such as iron, calcium and magnesium as well as vitamins such as A and B2. It has a high fiber content, contains only about 1% fat and is therefore ideal for a low-fat diet.

When taken regularly, carob can help to regulate the bowels and provide support for both constipation and diarrhea.

Do you want to make healthy chocolate? Are you fed up with discount store garbage or overpriced products? Then we have a good idea for you:

This chocolate is quick and easy

Ingredients for pure carob chocolate:

• 100 g cocoa butter*
• 3-4 tablespoons carob
• A little cinnamon and/or vanilla
• 2 tablespoons sweetener (optional)

For the filling:

• Some mulberries*
• 1 tbsp hulled hemp seeds*
• 2 tbsp white almond butter*
• 1 tbsp Peruvian carob (mesquite)*
• Some vanilla powder

Preparation:

1. Melt the cocoa butter in a bain-marie.
2. Mix in the carob and spices until you have a homogeneous mixture.
3. Pour the mixture into a chocolate mold and place it in the freezer for 15 minutes.
4. Remove the chocolate and enjoy.

Tip: For a fresh kick, add a drop of peppermint oil!

Average nutritional values per 100g: