People who for various reasons can not eat chocolate can breathe a sigh of relief. There is a healthy replacement for cocoa - its allergenic ingredient on the market. It's obviously about carob. What is it, how it can be used and why it is worth including it in your diet? Let's see.
Cocoa, the main ingredient in chocolate, is not only an allergen, but also causes certain ailments in people who are not allergic. Contains m.in. caffeine and theobromine, substances that stimulate metabolism and stimulate (causing, among others, increased blood pressure, increased heart rate, and even nervousness). That is why his replacement - karob.
What is Carob?
Karob is really a carob flour - a plant that not only tastes like cocoa but also looks like cocoa. It also occurs under the names of carob tree or carob tree. Cocoa substitute is obtained by grinding the seedless and sun-dried, and then roasted fruits of the carob tree.
The powder obtained in this way does not contain the theobromine present in cocoa and is much more nutritious. Why? It has 3 times more calcium than chocolate and 7 times less fat.
In addition, it is a rich source of many vitamins and microelements. It contains B vitamins, vitamin A and potassium, magnesium and iron. One can not forget about fiber and protein - ingredients that are the most important for people who are slimming.
But it is not everything…
Karob improves digestion - contains tannins. It is also a good antioxidant, thanks to the gallic acid contained in it. It also has the effect of lowering the level of bad cholesterol. In addition, it has been proven that, like cocoa, it inhibits diarrhea - tannins contained in it bind to toxins and inhibit the proliferation of pathogenic bacteria.
Where can you use a carob?
It is best to put on a carob powder that is reminiscent of cocoa - but it is slightly lighter and does not have such an intense odor. Then we can use it as its healthy replacement. We can use it for all pastries and desserts. So wherever we would add cocoa. What should you remember? About adding the same amount of carob to the dishes instead of the recipe given in the recipe. However, Karob is naturally sweeter in taste, so reduce the amount of sugar added to the baked goods.
Recipes using carob
"Chocolate" cream with coconut flakes
We will need it for its implementation:
100 g clarified butter
2 tbsp carob (HERE)
about 10 dates without seeds (HERE)
5 tablespoons of cooked millet (HERE)
2 teaspoons of coconut flakes (HERE)
To the dissolved butter, we add carob, cut into small pieces dates and millet groats. Everything blends to a smooth mass. Finally, add the coconut flakes and mix thoroughly. The cream is served with seasonal fruit. It can also be used instead of "nutelli".
Oatmeal cookies with carob
4 tablespoons of cane sugar (HERE)
2 cups of oatmeal (HERE)
½ cup of spelled flour (HERE)
1/3 cubes of butter
1 teaspoon of baking powder
3 spoons of carob (HERE)
Fry eggs with sugar, add flour and melted butter and mix thoroughly. Then add carob, baking powder and oatmeal. Form cookies from the dough, put on a baking tray and bake for about 20 minutes at 180 degrees.
One more remark: Remember to buy ecological carob. Then you will be sure that you get the highest quality product from certified crops.