Edited to add: I sometimes get cravings for something sweet in the evening. But since chocolate naturally has some caffeine in it, I don’t want the chocolate to make me stay up all night.
It has a similar flavor to chocolate, but it is different from chocolate.
So, what exactly are the differences and between carob and chocolate? What are the advantages of carob over chocolate? The Editors of Easy Home Cooking Magazine explain the differences: (I bolded some important facts)
“Carob is a tropical pod that contains a sweet, edible pulp and inedible seeds. After drying, the pulp is roasted and ground into a powder that resembles cocoa powder, but does not have the same flavor and texture of chocolate.
“Cocoa powder and chocolate also come from a tropical pod. The pods hold cacao beans that are processed to make cocoa powder and chocolate. Cocoa powder and chocolate contain compounds thought to reduce artery-clogging plaque and lower cancer risk. Although allergies to chocolate are rare, some people report adverse reactions such as migraine headaches.
“One tablespoon of unsweetened carob powder has 25 calories, no fat, no saturated fat, no cholesterol, and 6 grams carbohydrate. By comparison, one tablespoon of unsweetened cocoa powder contains 12 calories, 1 gram of fat, no saturated fat, no cholesterol, and 3 grams of carbohydrate.
“Ounce for ounce, then, a candy bar made with carob has about the same amount of fat and calories as a chocolate bar, although the taste and texture are different. However, unlike cocoa powder and chocolate, carob is caffeine-free. Carob also contains three times as much calcium as cocoa powder.
“While unsweetened carob powder may be naturally sweeter than cocoa powder, carob is not as flavorful as chocolate. To substitute carob powder for cocoa powder, replace one part cocoa with 2-1/2 parts carob powder by weight. Carob chips can easily be substituted for chocolate chips in recipes.
“If you decide to include carob products in your meal plan, be sure to read the labels! You’ll want to know what was added to the carob product and what the calorie, fat, and carbohydrate counts of the product are.” source
If you have not tried carob yet, you need to ASAP!!! Trust me. To all of you chocolate lovers, I am not against chocolate in any way — I love chocolate; but I also love Carob.
Some of my favorite ways to eat carob are to make hot “carob,” use in place of chocolate chips, use in place of cocoa powder, etc.
Nevertheless, my all-time favorite way is as a muffin! :)
Carob Walnut Muffins
Notes: If you like sweeter muffins, you may want to increase the amount of honey a little.*You can replace the carob powder with cocoa powder if desired. **or just use 1 1/2 cups sweet potato purée, milk or almond milk.
- 2 cups whole wheat flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup carob powder*
- 1 1/2 flax eggs [1 1/2 Tbsp ground flax and 4 1/2 Tbsp water], or 3 egg whites
- 1 1/2 cups unsweetened applesauce**
- ¼ cup canola oil
- 2 Tbsp honey or agave
- 2 smashed ripe bananas
- ½ cup chopped walnuts
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and carob powder. Set aside.
In a medium-sized bowl, mix together the flax eggs, applesauce (or milk), oil, and honey.
Next, add the bananas and walnuts. Combine.
Make a “well” in the center of your flour mixture, and pour the wet mixture right in the middle of it. Fold in gently.
Combine batter until just moistened–DON’T OVERMIX.
Spoon batter into prepared muffin tins (I like using cookie scoops).
Bake at 325 degrees F for about 15-17 minutes, or until a toothpick inserted in center comes out clean. Let cool for a few minutes in the muffin tin. Makes about 18 muffins.
Delish!!! They store best in the fridge.
I’d love to know: