With dry carobs you can obtain a “flour” which is very tasty and can be used in several recipes (e.g. bread, cakes, cookies, etc..).
If you have access to these amazing pods where you live, then you must make your own carob flour and try the recipes I will share with you on this blog 🙂
Ingredients
Tools
Steps
There are two ways to dry the pods: either exposing them under the sun for a week or till they become completely dry inside, or put them in the oven at 80 degrees for about 4-5 hours till they are completely dry inside.
Once the pods have dried well, remove the seeds from the pods then transfer the shelled pods into a coffee grinder and reduce them to dust.
If you do not have a coffee grinder, you can use a powerful food processor. In this case, you will have to sift the powder with a very fine mesh fine to separate the “bran” from the powder.
Store the obtained flour into an airtight container. Keep away from direct light, humid and hot places, If well stored, the flour can last up to 1 year.
(you can also use a micro-bag silica gel for food, in order to keep the flour dry).
Varied doses for servings