Now a days this tree is getting more popluar, Italian people is seeking this tree for other means of treatments, they collect the Carob bean to use the inner beans for pills . Infact in Malta based in Hal-Far an Italian company is operating for this purpose.
Many farmers will collect these Carob beans from there Carob trees to sell them. Our Safi Fields, this year have produce tons of Carob Beans which are still picking from our trees . Picking is done between end of August till End of October if the weather will permit . Mainly after rain, the farmer have to leave the carob beans to dry before stalking it into bags.
If you need more info just contact us on safifields@gmail.com..
| UNSWEETENED CAROB SYRUP | |
| 1 c. sifted carob powder 1 c. water In a small saucepan, blend carob powder and water. Bring to a boil over very low heat, stirring constantly. Cook just under 10 minutes or until the syrup is smooth. Store covered in the refrigerator. Use in place of bitter or unsweetened chocolate, or as a sauce for deserts. Two tablespoons of soy butter can be added, too. | |
| SWEETENED CAROB SYRUP | |
| 1 c. sifted carob powder 1 tbsp. arrowroot 1/4 c. barley malt syrup 2 tsp. pure vanilla extract Combine powder and arrowroot. Follow directions for unsweetened carob syrup above. | |
| TRAIL BARS | |
| 1 c. light corn syrup 1/2 c. brown sugar, packed 1/4 tsp. salt 1 1/2 c. chunk-style peanut butter 1 tsp. vanilla 1 c. non-fat dry milk 1 c. granola cereal 1 c. whole bran cereal 1 c. raisins 1/2 c. carob chips Line 9x13 inch pan with waxed paper. In a heavy saucepan combine syrup, sugar, salt; bring to a boil. Remove from heat; stir in peanut butter and vanilla. Stir in remaining ingredients except carob. Cool slightly. Add carob; press into prepared pan. Refrigerate 30 minutes. Cut into bars. Store in refrigerator. Makes about 3 dozen | |
| ICED CAROB BROWNIES | |
| 1/2 c. melted butter 1/4 c. carob powder 2 beaten eggs 1/2 c. maple syrup or honey or 1 c. brown sugar 1 tsp. vanilla extract 1/2 can chopped sauerkraut 1 c. flour 1 tsp. baking powder 1/4 tsp. salt 1/2 c. raisins 1/2 c. walnuts Whisk butter and carob together until free of lumps, add eggs, syrup and vanilla. Stir dry ingredients together, add to mix. Add raisins and nuts. Pour into buttered 8 inch pan and bake 20 to 25 minutes. Cool before frosting. ICING: 1/4 c. butter 1 egg 1/4 c. carob powder 1/2 tsp. vanilla Dash of salt 1 1/2 c. powdered sugar Optional: 1/2 tsp. instant coffee powder 2 tbsp. heavy cream Beat butter, egg and carob until smooth, add balance and beat creamy. | |
