Have you tried carob flour? Not to be confused with cacao powder, this interesting flour alternative has some unique characteristics worth exploring in the kitchen from both a flavour and nutritional perspective.
What is Carob Flour?
Carob comes from a pod of a tree of the same name, which is native to the Mediterranean. The ripe pods contain a sweet pulp that is dried, roasted, and then ground into a powder, otherwise known as carob flour.
In cake batters, carob flour performs just like other flours.
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