After last month’s SOS failure
I was determined that regardless of the feature ingredient I would create something fantastic for May’s SOS Kitchen Challenge
. I wanted to savour some sweet success (yeah, I know). I had my fingers crossed that Kim
would pick an ingredient that I loved (“they haven’t picked kale yet” I mused) so I could tantalize you all with my brilliance. But…then they went and picked CAROB
Carob? I don’t know anything about carob. Okay, actually I bought it once about a decade ago. I can’t remember what I made with it but there hasn’t been a repeat performance.
I have eaten carob – there have been cookies at potlucks that I thought were chocolate until that first tell-tale bite when you realize “that is NOT chocolate”. Ani Phyo
has a rich, carob Brazil nut cake in her first cookbook
that a friend has made for my birthday and other celebrations. It is a pretty good cake but I’ve always thought it would be better with chocolate.
I know this is why carob has such a bad rap. People are always comparing it to chocolate and relegating it to second-rate status. Despite carob’s challenging stigma I was determined to create something that I would love and that would make you all drool.
(inspired by Ani Phyo’s
raw crepe recipe) yields 6-8 crepes
1 cup sliced banana
2 TBSP water
2 TBSP carob powder
1 TBSP maple syrup
1/4 cup + 2 TBSP flax meal
Blend the bananas and water until smooth. Add the carob powder, maple syrup and flax meal and pulse until well combined. Pour onto two Teflex sheets and spread evenly (you really want to be sure the thickness is even) with an off-set spatula. Dehydrate at 105 degrees for 5-6 hours. Peel the crepes off the Teflex sheets. If the underside is still wet then dehydrate without the Teflex sheet for another hour. The crepes should be dry but very pliable. Cut into desired shapes. Store for a 7-10 days in the fridge or for months in the freezer.
1 cup coconut meat (from 2 Thai young coconuts)
2 1/2 TBSP agave nectar
2 tsp lemon juice
1 tsp vanilla powder (or extract)
1/4 tsp salt
Blend all of the ingredients together until a very smooth, thick cream is achieved.
White Chocolate Raspberry Cream (from Sweet Gratitude‘s white chocolate raspberry cheesecake)
golden dragron fruit
The carob I used in this recipe was toasted which gave the crepes an interesting “cooked” flavour that I absolutely adored. Honestly, these crepes gave me a whole new respect for carob. Paired with the coconut cream and beautiful berries, carob’s rich, sweetness was the perfect compliment.
So, carob you win, I fully admit you’re fantastic. With that proclamation I also win my own SOS Kitchen Challenge: to create a recipe I am proud to share with all of you. Phew.
Don’t forget to check out all the other amazing carob creations
submitted throughout the month of May.
What do you think? Are you on team carob?