Versión en español, hacé click! Carob is the fruit of carob tree. Is a sweet and healthy substitute for chocolate. There are many reasons to use carob in food. I’m a chocolate lover, but I’m testing a lot of different kind of healthy ingredients. And yesterday I tried out with carob flour, to create a new vegan recipe. And it tasted great!
Carob flour may be used to replace cocoa powder, it tastes similar to chocolate and is a good alternative because it has a lot of fiber, antioxidants, low amounts of fat and sugar, has no caffeine and no gluten. So, it can be used in muffins, cakes, brownies and more. Compared with chocolate (remember I love chocolate), carob has twice the amount of calcium, is free of a migraine-triggering compound and is caffeine and fat free. So, it’s a good choice, especially for people who have digestive or dietary issues, such as gluten intolerance.
Furthermore, carob has lots of vitamins and minerals. Why don’t try it?
Vegan muffins with carob and peanuts
160 gr wholemeal flour
10 gr baking powder
5 gr baking soda
5 gr salt
50 gr carob flour
200 gr brown sugar
1 teaspoon vanilla extract
180 gr grated apple
10 cm3 lemon juice
150 cm3 sunflower oil
1 tablespoon chia seed in 3 tablespoon of water
Add brown sugar, vanilla extract, grated apple, lemon juice, sunflower oil and chía seed hydrated in a bowl. Mix well. Add the rest of ingredients in other bowl and mix well too and add them, in two or three times, to the first mix.
Fill muffins paper cups with the mixture and bake in a prehated 190º C oven for 25/30 minutes. Remove from oven and let cool 5 minutes before removing.