Autumn brings with it an array of colorful fruits and vegetables from the garden…and seeds. This Thanksgiving, as we dig into our root cellars for orange carrots, purple potatoes, and red beets, as well as colorful persimmons, pomegranates, and grapes, let’s not forget our podded friends, seeds and nuts, that also contribute to holiday stuffings, nut breads and more. Today we’re exploring one other option: Carob, a locally grown seed pod that substitutes for chocolate (okay, nothing replaces chocolate) and holds a place at the fall table.
Carob powder is in season, and you can find carob (to make your own) growing on many streets here in Los Angeles. The carob tree (Ceratonia siliqua) is used as a street tree in Mediterranean climates, so if you just walk around the block you’ll catch the fragrant smell of carob on the breeze in November. Making carob powder is easy, just a little time consuming. Here’s how:
Pick your pods
Carob pods are relatively easy to access, as there are plenty of low-hanging branches. Harvest pods that are brown and crisp, but avoid picking pods off of the ground. Since carob trees are mostly located along the street, they are going to be coated with road dust and pollution. So…
Rinse well
We researched several sources and found that it’s easier to cut open the pods if they have been soaked awhile. Make it easy on yourself and soak them for at least a couple hours after rinsing.
Get out your aggression
The next part is fun. We thought it would be difficult, but it actually isn’t. Again, a little research showed that cutting through the middle of the pods before smashing them made it easy as pie to access the seeds. The seeds are so hard, they don’t shatter during the process, making it easy to separate them out from the edible pods.
Dry the pods
Next, place the pods on a screen or dehydrate them for a day in the solar (or electric) food dehydrator. You can dry them out at a low temperature in the oven as well.
Grind to a powder
It only took a minute or two in a Vitamix to pulverize the carob beans into powder.
Strain the powder
In order to have an even consistency, sift the powder through a fine sieve. You can re-grind the larger bits until the whole batch is broken down to fine powder.
Ta-DA! Carob Powder!
Now you’re ready to use your carob powder. We trolled the interwebs to find some tasty recipes for holiday desserts this season. Carob powder is versatile and can be served in beverages, cookies, cakes and more. Check out these great recipes:
Mineral Rich Hot Carob Drink – with cardamom and cinnamon, it’s perfect for holiday sipping by the fire.
Raw Vegan Cashew Chocolate – it should say “cashew carob”, but you get the idea. The picture alone makes us want to make this.
Spiced Carob Cookies – more spicy goodies for the holiday season. Mix in some honey or a vegan sweetener and go to town. Oh, and they’re grain-free.
Avocado Carob Mousse Pudding – avocados are also in season, so this is a definite one to try. Dates, honey, disguised avocado…what could be better? We’ll be cranking this one out this week.
Even if you don’t live in a Mediterranean climate, you can find carob powder at your local health food store or online. It’s time carob took its place at the Thanksgiving table with the rest of autumn’s bounty. Don’t you think?
I bought a few bags of carob pods and after eating a few pods, without the seeds of course, I decided that as a senior my teeth aren’t what they used to be, therefore I am going to try your recipe for carob powder to use in muffins and cakes instead of chocolate. PS. I grew up eating carob pods !! Thank you for the recipe
Valuable information especially now when healthy eating and nutritional benefits are high on every body’s shopping list.
Thank youuuu for sharing this! Will def make it myself as raw vegan carob powders are super expensive and the ones that are raw look like sand and do not taste like chocolate, not sure why they r sand like in color even tho one other raw brand has a chocolate color like yours. So its best to make it ourselves! Thanks again for sharing! I wouldnt have thought of soaking it first and then dehydrating hehe
Thank you for the Information it is most helpful
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I have some store bought carob powder that I transferred to an airtight container 20 years ago. I’m thinking of making some carob/banana waffles with some of it. Should I use it?
Hi April, expiration dates are usually in place to protect the manufacturer from legal action if someone gets sick, but those dates usually aren’t accurate as to the true length of time a product will remain safe to use. Most dried items will be viable for long after the expiration date. 20 years, however…that’s a stretch.
IF (big IF) the granules aren’t clinging together with something that looks like spider webs (pantry bugs leave that behind as they explore and digest dry goods), and IF it doesn’t smell like any oils have gone rancid, and IF it still smells like carob powder, you could try tasting a sample by itself before taking the leap.
Personally, I’d start fresh. Our pantries aren’t tombs in the pyramids, sealed away from the elements for centuries (though it is likely that carob would be found there since it’s been around since Ancient Egypt). Carob is an acquired taste to begin with, so you’re less likely to gain fans with a product that has been sitting around for two decades. Know what I mean?
When you make carob powder at home, how do you store them? 🙂
In the fridge? Or in the kitchen looker? And for how long?
If you dehydrate the carob first before grinding it, it will be shelf stable. I’ve had mine on the shelf for a year or so and it’s still good. If you’re worried about it getting old you could keep it in the fridge or freezer.
Any places in the valley you can find carob trees?
They set fruit in fall so you can usually smell carob if you’re walking or riding around on a bike. You might try checking out these maps on Fallen Fruit (http://fallenfruit.org/projects/public-fruit-maps/) to see if there are any documented in your area. You could also put the word out on NextDoor if you are on that to see if any neighbors know of one in the area.
I love Carob and want to make my own Carob Powder!
Live in NY so I need to source carob pods from somewhere more Mediterranean like.
Do you recommend any place for obtaining pods?
The ideal thing would be to trade – I make a very wonderful raw “chocolate” using carob powder and some other ingredients.
I would love to trade my recipe and some raw “chocolate” for enough pods to make a good supply of carob powder! (I kind of live on this chocolate…)
Let me know if you are interested in my recipe and I will send…
Thanks,
You may want to post on a few Facebook gardening boards local to Los Angeles. Someone may be willing to ship from L.A. for you. We’ve got trees around here but it’s not harvest time right now.
I just bought carob pods for the first time at a Turkish grocery store! After nibbling into one, and finding it good if different, I searched what to do with them and found this. I live in CT and don’t go to NY often but that recipe is tempting! Hahaha :). Good luck!
I have just bought organic carob powder – and I have a huge old carob(algarroba) tree in my house on Spain!! So delighted to find your recipe. Thank you I shall have fun trying it if I can get the pods back to the uk where I spend most time! Looking fed to your gardening tips too.
Love it! Have fun making your own.
Thank you so much for the carob powder directions! I have 3 boxes of carob beans ready to process after picking them from a large tree last week in Scottsdale, Arizona.
Wonderful! Have fun with the processing – get friends involved if you can. Many hands make light work.