Carobfrosting Recipes
CAROB FROSTING
This works well on cake or brownies. Recipe adapted from Christopher Nyerges, the author of Guide to Wild Foods. A little information about carob: Today it is nearly impossible to avoid white sugar in any pre-processed or restaurant food. But not more than a few centuries ago, one of the major food sweeteners in the world was a type of healthful "chocolate" that grows on trees. It is believed that the fruit of this "chocolate" tree was used to feed Mohammed's armies. This fruit also sustained John the Baptist during his sojourn and meditations in the wilderness (Bible, book of Mark 1:16), and provided food for the Biblical prodigal son (Luke 15:16) who was hungry and without money. Spanish Civil War children who ate this fruit during the 1930s were able to remain free of malnutrition. As recently as WWII, isolated military troops and their horses on the island of Malta, and people in villages in Greece, credit their survival during the German occupation to the use of this "chocolate" tree's survival food. This "chocolate" tree is the carob tree (Ceratonia siliqua). The carob fruit is a dark brown, flattened leathery pod (or legume). Carob is a native to the countries surrounding the Mediterranean Sea, and is common in the Middle East. These are the areas where the best commercial carob is grown. The trees propagated there from root stock produce the superior carob fruit. Southern Californians and Arizonans know the ornamental carob trees which are so widely planted as street and park trees. Each leaf is alternately arranged and is typically pinnately divided into six to ten round glossy leathery leaflets. Each pod measures about 1½inches broad and four to 10 inches long. Carob powder (or flour) is produced by a continuous process of drying, grinding, and roasting the pods. The resultant flour has a versatile array of uses for those who have rediscovered carob's secrets.
Provided by Sharon123
Categories Dessert
Time 5m
Yield 1 cup, about
Number Of Ingredients 6
Steps:
- Cream the butter, powdered milk, and carob powder.
- Add the honey and cream and mix well.
- Add the vanilla and whip until smooth.
- Spread over cake or brownies. Enjoy!
Nutrition Facts : Calories 1072, Fat 64.4, SaturatedFat 40.5, Cholesterol 210.5, Sodium 504.5, Carbohydrate 105, Fiber 0.2, Sugar 103, Protein 24.3
THE ULTIMATE CAROB CAKE
My son is allergic to chocolate so I spent several years perfecting the ultimate carob cake recipe. I have finally achieved it! Oh, and it also had to be Feingold friendly, since we are 100% feingold.
Provided by Mom2Eight
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For cake:
- Put oven on to 350°. Grease and flour two 8-inch cake pans.
- In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
- In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
- As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
- Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
- Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
- For Icing:
- Cream butter and shortening with mixer. Add vanilla extract.
- Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
- Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
- Cover until you are ready to icing.
- Makes about 3 cups.
Nutrition Facts : Calories 918.6, Fat 40.7, SaturatedFat 13.2, Cholesterol 81.8, Sodium 544.6, Carbohydrate 135.8, Fiber 0.8, Sugar 108.8, Protein 6.1
More about "carobfrosting recipes"
AIP "CHOCOLATE" GANACHE FROSTING (PALEO) - EAT BEAUTIFUL
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- In a small saucepan, whisk together coconut milk and arrowroot. Whisking constantly, heat over medium-high heat until the milk JUST BEGINS to thicken (a little less than 2 minutes), then immediately remove it from the heat and keep whisking for another minute.
- Add maple syrup, and whisk well to combine. Allow this mixture to cool for 10 minutes before proceeding to next step.
- Use a spatula to scrape the arrowroot mixture into the bowl with carob and fat. Use electric beaters on medium-high speed to combine the arrowroot mixture, carob and palm shortening for about 1 minute. Once fully incorporated, increase speed to high and continue to beat for about 20 more seconds. Ganache will be light in texture and smooth. If there are fine white streaks or the frosting looks opalescent instead of opaque, it's likely your fat was/is just a bit too warm. In this case, refrigerate the frosting for about 10 minutes and then beat again. If necessary, repeat (another 5 to 10 minutes in the refrigerator and then beat again), until your frosting is brown and opaque.If you want to make this recipe with coconut oil, it's best to use room temperature to slightly warm coconut oil. If your oil is too melted and there is any separation when you beat all of the ingredients together, refrigerate the mixture for 5 minutes (or up to 10), then beat again. The mixture should be complete
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