Carob Flake Slices

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?

Some kind of chocolate chip cakey thing.  I'd describe these rather generous slabs as a cross between a bar and a slice. I actually preferred eating these Carob Flake slices a day or two later, as the flavours seemed to meld better.

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.

Carob Flake Slices
Makes 9 – 12 slices
Ingredients
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

Method
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.

Bake in oven for 30 – 35 minutes. Test with a skewer to see if baked through. Let it cool for 20 – 30 minutes, before slicing.  Adapted from How it all Vegan by Tanya Barnard and Sarah Kramer.

Capers and Carob

Just in case you thought I haven't cooked or eaten any seasonal produce since I have been back from my holidays, here I am to show you that I have. This 'caper, black olive and potato salad' is made with Jersey Royals. We had this yesterday with some asparagus.
I have to mix in some holiday pictures. D and me had taken a walk along the Paphos harbour, where we came across some exotic delicate flowers. It was only later I learned that these were caper flowers.

Ds father told me that he often saw Cypriot women picking stems from the sides of roads, but was not sure what they were picking. I think I solved the mystery.

As later I realised that these were stems and capers buds. Sadly the fragile flowers had withered under the heat of the sunshine.

The first time I went to Cyprus I really enjoyed eating the pickled steams of capers. You will often see women in traditional wear at markets selling jars of home-made pickles made from young fresh caper buds. This time I noted many of those available had thorns. As someone who doesn't mind eating stinging nettles, of course I had a go, but was put off - not from the thorns, but the stems were tough and chewy. So you can understand why these need to be picked whilst still young and tender.

Still tasting the twang of the pickled stem capers in my mouth, ironically I actually fancied some. But as I don't have any pickled caper stems here, I had make do with the pickled caper buds instead.

Caper, black olives and new potato salad

Serves 4 - 6

Ingredients

1 large red potato sliced, thinly

potatoes, chopped and cooked until tender. Drain and set aside.

Juice of 1 lemon

125ml extra oil

50g black olives, sliced

2 - 3 tablespoons capers, minced

Optional: minced lettuce leaves or 2 tablespoons parsley

Method

Combine the oil and lemon, then add in the olives and capers. Gently stir in the sliced onions and potato. Set aside for an hour for the flavours to infuse. When ready to serve, add in optional minced lettuce leaves or parsley.

Oh wheres the carob recipe? You'll have to wait a little while. I just fancied using it in the title (sorry). You can read a little about it here if you've missed it.