Added by alm_mariana | Mon 27 Jul 2009 @ 11:56
HARICOT is a wild tree, native of the Mediterran. The name \"carob\" drift of the Arabian word Al kharoubah .CAROB It is utilized for replace the cocoa is derived from the pulp of the haricot bean that is piece of toast and ground. That powder, however, possess expressive difference regarding the cocoa in the content of sugar and of fatness. While the cocoa I possess until 23% of fatness and 5% of sugar, to carob possess 0.7% of fatness and a high content of natural sugars (sucrose, glucose and frutose), around 38 to 45%. To carob is a healthy substance and of elevated nutritious value. possess vitamin B1 as much as the asparagus or strawberry, to same quantity of niacina of the bean, lentil and pea, and more vitamin A than the eggplant, the asparagus and the beetroot. It possess still highly content of vitamin B2, calcium, magnesium and iron, as well a correct balance of potassium and sodium. Carob doesn\'t possess any allergy agent or stimulating as the caffeine and teobromina present in the cocoa. Even although she present a high content of sugars, It possess a lower caloric content due to the barely imperceptible quantity of lipídeos and to high of natural fibers. thats what make it diabetic recommended
80 gr butter
100 gr yellow sugar
150 gr grated almonds with skin
pinch of salt
tb sp cinamon
tb sp yeast
250 gr carob flour
50 gr plain cooking flour
1 cup milk
mix the eggs, the sugar and the butter to cream, stir in the almonds and the milk.
sift the flour in along whith the other ingredients.
put in to hot oven (160º) for 40 min or until a pick comes out dry.
serve with ice cream.
its a brown cake jist like a chocolate cake but with a slightly diferent taste. you can buy carob flour in a natural products store.
This recipe is based on Algarve Carob and brownie recipes. I hope you like it!