CAROB FROSTING
This works well on cake or brownies. Recipe adapted from Christopher Nyerges, the author of Guide to Wild Foods. A little information about carob: Today it is nearly impossible to avoid white sugar in any pre-processed or restaurant food. But not more than a few centuries ago, one of the major food sweeteners in the world was a type of healthful "chocolate" that grows on trees. It is believed that the fruit of this "chocolate" tree was used to feed Mohammed's armies. This fruit also sustained John the Baptist during his sojourn and meditations in the wilderness (Bible, book of Mark 1:16), and provided food for the Biblical prodigal son (Luke 15:16) who was hungry and without money. Spanish Civil War children who ate this fruit during the 1930s were able to remain free of malnutrition. As recently as WWII, isolated military troops and their horses on the island of Malta, and people in villages in Greece, credit their survival during the German occupation to the use of this "chocolate" tree's survival food. This "chocolate" tree is the carob tree (Ceratonia siliqua). The carob fruit is a dark brown, flattened leathery pod (or legume). Carob is a native to the countries surrounding the Mediterranean Sea, and is common in the Middle East. These are the areas where the best commercial carob is grown. The trees propagated there from root stock produce the superior carob fruit. Southern Californians and Arizonans know the ornamental carob trees which are so widely planted as street and park trees. Each leaf is alternately arranged and is typically pinnately divided into six to ten round glossy leathery leaflets. Each pod measures about 1½inches broad and four to 10 inches long. Carob powder (or flour) is produced by a continuous process of drying, grinding, and roasting the pods. The resultant flour has a versatile array of uses for those who have rediscovered carob's secrets.
Provided by Sharon123
Categories Dessert
Time 5m
Yield 1 cup, about
Number Of Ingredients 6
Steps:
- Cream the butter, powdered milk, and carob powder.
- Add the honey and cream and mix well.
- Add the vanilla and whip until smooth.
- Spread over cake or brownies. Enjoy!
Nutrition Facts : Calories 1072, Fat 64.4, SaturatedFat 40.5, Cholesterol 210.5, Sodium 504.5, Carbohydrate 105, Fiber 0.2, Sugar 103, Protein 24.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #desserts #eggs-dairy #european #kid-friendly #cakes #dietary #cake-fillings-and-frostings
You'll also love
Maaz Naseer
[email protected]Overall, I'm really happy with this carob frosting recipe. It's easy to make, delicious, and healthy. I will definitely be making it again!
Mg Lay
[email protected]This frosting is perfect for people with dietary restrictions. It's gluten-free, dairy-free, and vegan.
Shamail Rafeq
[email protected]I love the fact that this frosting is made with healthy ingredients. It's a great way to enjoy a sweet treat without feeling guilty.
Biplob Ahamed
[email protected]This frosting is a bit time-consuming to make, but it's worth the effort. It's so rich and creamy, and it tastes just like chocolate.
Ogs Sazy
[email protected]I've made this frosting several times and it always turns out perfect. It's my go-to frosting for chocolate cakes and cupcakes.
Consumed Beans
[email protected]This frosting was a great success! It was easy to make and tasted delicious. I will definitely be making it again.
Sikandar shoro
[email protected]I was disappointed with this frosting. It was too thick and didn't spread well. I had to add a lot of milk to make it workable.
Obour Stellar
[email protected]This frosting was a bit too sweet for my taste, but I was able to balance it out by adding a little bit of salt.
Kumera Negassa
[email protected]I love how versatile this frosting is. I've used it on cakes, cupcakes, and even cookies. It's always a hit!
Geovanny Retana
[email protected]This frosting was a little too runny for my taste. I had to add a little bit of cornstarch to thicken it up.
Jayson Armoh
[email protected]I've never had carob frosting before, but I was really impressed with this recipe. It was so smooth and creamy, and it tasted just like chocolate.
Feridah Babalola
[email protected]This frosting was amazing! It was so easy to make and it tasted even better than traditional chocolate frosting.
Miharidba Ridakidba
[email protected]I'm not a big fan of carob, but I thought this frosting was pretty good. It had a mild chocolate flavor and wasn't too sweet.
Jam noman
[email protected]This frosting was a bit too thick for my liking. I had to add a little bit of milk to thin it out.
Mitsy Garcia
[email protected]I love the rich, chocolatey flavor of this frosting. It's perfect for frosting cakes, cupcakes, or even just eating by itself.
Masod Masob
[email protected]This frosting was easy to make and had a good flavor, but it was a little too sweet for my taste. Next time, I'll try using less sugar.
Janmi Jayamini
[email protected]I was pleasantly surprised by how delicious this frosting was. It's a great alternative to traditional chocolate frosting, and it's much healthier too.
Jarell Bond
[email protected]I've tried many carob frosting recipes, but this one is by far the best. It's so smooth and creamy, and it pairs perfectly with chocolate cake.
Modeste Boys
[email protected]This carob frosting was a huge hit with my family! It was so easy to make and had a rich, chocolatey flavor that everyone loved.