Directions for use
Add 2 tbsp. of mix to 8 oz. of hot water, mix until dissolved. Can replace cocoa powder in equal amounts but reduce the amount of sugar or sweetners in the recipe by about 25%.
Carob powder can be used whenever a recipe calls for chocolate or cocoa. To replace carob for cocoa, simply use the same amount of carob. To replace chocolate with carob, use approximately three tablespoons of carob powder for each square of chocolate that your recipe calls for.
Carob’s unique flavor also lends itself well to shakes, malts, bars and squares, breads, and even mixed into baked beans and barbecue sauces.
Store in a cool, dark place, in an airtight container.
Points of Interest
Naturally sweet, carob powder is derived from the fruit of the carob plant. It is often used as a substitute for cocoa powder or chocolate, although its flavour is more mellow and earthier than chocolate. Because of its high concentration of natural sugar, carob can also be used as a sugar replacement in virtually all bread and pastry products such as bread loaves, waffles, cakes, pies, and muffins, though it will result in chocolate-brown coloured foods and impart a somewhat chocolate-like flavour.
While carob is often referred to as a chocolate substitute, the two are so nutritionally and chemically different that people who are allergic to chocolate can often enjoy carob safely. While the flavour of carob powder is somewhat reminiscent of chocolate, a fresh carob pod, in fact, has a flavour more similar to dates.
Carob powder is naturally sweet. It contains no caffeine and is less allergenic than cocoa powder.
|Per 100 g|
|Fat 1 g||2 %|
|Saturated 0.1 g||1 %|
|+ Trans 0 g|
|Cholesterol 0 mg|
|Sodium 35 mg||1 %|
|Carbohydrates 90 g||30 %|
|Fibre 40 g||160 %|
|Sugars 49 g|
|Protein 4 g|
|Vitamin A||0 %||Vitamin C||0 %|
|Calcium||45 %||Iron||30 %|
Please note that not all products are available at all locations. Please check with your local Bulk Barn store.