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.
As England gets ready to reopen its restaurants on 12 April for outdoor dining after the lockdowns, restaurateurs and bar owners respond to the new legislation with some exciting pop-ups and creative al fresco dining solutions. Find out more.