I picked up a packet of carob flakes from a health shop when I was in the city of Aberdeen last year. Its been lost in the abyss of my cupboards since. I was only reminded of its existence in my home when I was wading my way through the shelves, searching for the Black Buckwheat flour for the savoury waffles I made earlier this week.
Anyway, now with the Carob flakes placed in front of my eyes, my thoughts were What to do with it now?
I remember being fascinated the first time I saw Carob beans growing on trees in Cyprus - turning from vibrant green pod to a floppy black bean pod. Carob powder can be; and is often used as a substitute for cocoa, as is carob chips as chocolate chips, or flakes in this case. Its flavour is also often compared to the sweetness of chocolate, but I think its actually very subtle like dates. It also has an earthiness, a bit like coffee that will not be to every ones taste.
Makes 9 – 12 slices
400g plain flour
1 ½ teaspoon baking powder
½ teas bicarbonate of soda
½ teaspoon salt
300g golden caster sugar
250ml vegetable oil
1 teaspoon vanilla extract
250ml soy milk
180g carob flakes, chips (or dark chocolate)
Oil for coating the baking tin
Preheat oven to gas mark 4. In a large bowl, combine the flour, baking powder, soda, salt and sugar. Make a well in the flour and add the oil, vanilla, milk and carob flakes and stir well until mixed. Pour the mixture onto an oiled 9 x 13 inch tin. You will need to use a spatula to scoop all the mixture into the baking tin, then flatten evenly.
How it all Vegan by Tanya Barnard and Sarah Kramer.