Carob flour recipes

How to cook carob


What is carob flour?

Both in home remedies and in food, carob is used mainly in the form of carob flour, which is obtained from the roasting and grinding of carob beans.

How to cook carob flour

Carob flour has a number of characteristics that are interesting to know when it comes to cooking with it:

  • Unlike cocoa, carob dissolves well in cool or temperate liquids, without clumping. Then it can be heated slightly to thicken (its fiber acquires a more gelatinous consistency when giving it temperature)
  • It is easy to digest, because it contains neither fats nor proteins
  • It has a sweet and aromatic taste
  • Its brown color may vary in hue depending on the toasting process to which the fruits have been subjected.
  • It lacks stimulating effects, unlike cocoa, making it more suitable for mid-afternoon or evening.
    Photo of carob beans in a treePhoto of carob beans in a tree, typical aspect of the fruits

What does carob contain?

It has a high content of sugars (45%), which is also accompanied by a high fiber content (40%), which improves carbohydrate assimilation of carob, so it helps to lower cholesterol and it is not contraindicated for diabetics, quite the opposite! (See: Carob for diabetes)

Carob flour also provides other components, high in calcium and potassium, tannins, sweeteners such as pinitol, salicylates, and antioxidant flavonoids such as quercetin. All of them provide healthy properties.

History of carob in feeding

Photo of carob flour and podsPhoto of carob flour and pods

Carob is a tree originating in the Mediterranean region, that can be found in other regions of temperate climates. The main use of these fruits was, and still is, a food for animals, such as pigs or horses, for which carob is an exquisite sweet.

In times of famine, carob was a used food for people, although, as with the consumption of many wild plants, it was considered food for the poor and consumed mainly in rural areas.

Carob tree as a substitute for chocolate

Today, carob is used as a substitute for chocolate, as it is a sweet and delicious alternative, which lacks the stimulating properties of cocoa.


Carob flour can be introduced in a multitude of recipes, as a substitute for cocoa, sprinkled on the plates, pancakes, breads,…

Here are some recipes and ways to use carob:

Carob can be sprinkled on fruits
Carob can be sprinkled on fruits

Cream of carob (Nocilla or Nutella of carob)Cream of carob (Nocilla or Nutella of carob)

Pancake or banana pancake with carobPancake or banana pancake with carob

Photo of biscuits with locust bean flourBiscuits with locust bean flour

carob chocolateCarob chocolate

Carob in natural medicine

Carob flour is very useful for shortening the time of diarrhea due to the astringent action of its tannins. Helps stop diarrhea, especially in cases where it is caused by bacterial infections, such as salmonella, by parasites or intestinal worms.

More information on carob.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

2 August, 2021

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