Carob (Ceratonia siliqua)

If you are unable to resist the taste of chocolate at Easter carob is a far healthier alternative. The carob tree is a leguminous, evergreen tree native to the eastern Mediterranean. Female trees bear numerous, long and flattened, dark brown pods each containing about 15 brown seeds embedded in pulp.

The pods, seeds and pulp are edible and because they are rich in sucrose have a fairly sweet taste. Humans have been eating carob for over 5000 years and it is also consumed by livestock in tropical Africa and parts of Asia. It is popularly believed that John the Baptist, later known as Saint John , sustained himself in his desert life by eating carob. Hence the reference to carob as Saint Johns Bread.

Carob powder can be used as an alternative to chocolate and is readily used in confectionery, cakes, hot drinks shakes and desserts in much the same way as cocoa powder. But, the question is; what is the advantage of carob over chocolate?

The main advantage of carob versus chocolate is that carob does not contain oxalic acid, or the stimulants, caffeine and theobromine ,which are present in chocolate, nor does it contain the substances that can cause headaches in susceptible individuals.

Also a chocolate bar is high in fats and sugar, whereas carob powder is virtually fat free and high in calcium.

Read more about Carob at
http://www.batplants.co.uk/carobfinal.htm

Carob Recipes

Carob Brownies Recipe
http://www.diet.recipes-to-go.com/Carob_Brownies.htm