Carob: Natural Sweetness
Who has never dreamed of tasting something as delightful as cocoa... but less calorific? Carob pulp flour can become a valuable ally in our diet.
Who has never dreamed of tasting something as delightful as cocoa... but less calorific? The carob pulp flour can become a valuable ally in our diet. Derived from a plant widely found in the Mediterranean Europe (including Southern Italy), it is a product rich in vitamins, minerals, and proteins. The percentage of pectin, which is a gelling agent, is also good. Mimicking the taste of cocoa but with fewer calories, carob flour is often used in the preparation of desserts. It can indeed replace or supplement the recommended amount of chocolate. Thanks to its sweetness (and rich in natural sugars), it can also be used to avoid adding sugar to the preparation. Moreover, carob flour contains no caffeine and can serve as an alternative to coffee, similar to barley.
A precious ally for those who, due to caffeine or allergies, cannot consume "exciting" foods, such as chocolate and coffee.
The carob seed flour, on the other hand, is used as a thickener. Therefore, it is suitable for soups, sauces, jams, and especially for ice creams because it helps achieve a creamy consistency. Finally, carob is particularly indicated for those with intestinal issues. Thanks to its absorbing action on toxins that cause intestinal infections, it can indeed be very useful in cases of diarrhoea. The flour can be dissolved in a cup of hot tea to be sipped throughout the day. Carob is also perfect for diabetics and those who need to follow controlled diets.
Before trying it in the batter for plum cakes and muffins, dissolve a tablespoon in a glass of milk and enjoy a wonderful aromatic drink!
Let’s take inspiration from trends across the ocean! Carob pulp flour can also be great for enjoying (and colouring) rich smoothies, perfect for recharging during long spring days.
Ph: Oksana Bratanova/123RF Photo Archive
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