Carob Cookbook: For Those Who Love Chocolate, But Can't Eat It

by Tricia Hamilton

Here's a cookbook for anyone who loves the taste of chocolate but doesn't want the caffeine, fat or the fear of allergic reaction to chocolate. Enjoy over 90 recipes that use carob instead of chocolate and get a flavor that mimics it almost exactly with the added benefits of fiber, Vitamin B complex, 15 minerals including calcium, and less calories. Whether you want to cut down on chocolate, eliminate it from your diet entirely, or just add carob for its healthy benefits, you can still enjoy special treats with that rich chocolaty flavor.

Genres: Cookbooks

112 pages, Paperback

First published July 1, 1990

Reviews

[Hazel Hanford · Rating 5 out of 5]

My husband & I LOVE this book. It's given us "chocolate" back, as we had to give up the real thing years ago due to migraine headaches! The recipes are straight forward, and delicious. Our favorite one so far is the brownies, which look, taste & have the consistency of real gooey brownies! Wonderful! Thanks so much for putting these recipes together for those of us who can't, or don't want to eat chocolate.

[Joseph · Rating 5 out of 5]

First published way back in 1990, this cookbook is just as appealing and worthwhile for today's health-conscious gourmets! I am, like most people, a slave to the rich flavor of chocolate, but I always prefer carob, which is caffeine-free and requires far less sweetening. How sad it is that carob is slowly disappearing from America's grocery shelves. Carob bars, cookies, chips, even your basic carob powder – they have all become scarce. Search online, and you may have better luck.

Tricia Hamilton's cookbook is bursting with variety; you'll likely find a replacement for every chocolate goody you can think of. Chocolate-cream pie? It's in there. Six varieties of fancy brownie? Got you covered. I also found plenty of less-familiar deserts, such as Cherries an a Cloud (carob fluff with cherry topping) and Carob Holiday Cake (fruitcake with carob). There is an entire chapter on frostings and fillings, and several pages with carob-baking tips.

One unique feature is the author's carob baking squares. She gives a whole section on how to make different types, and many of her recipes call for them. Having ready-made carob squares on hand is a nice convenience for baking; however, I must admit that I never make them ahead of time! It's very simple, though – just carob powder, a fat, and perhaps a flavoring or two.

I find these recipes easy to follow. My favorite is probably Ultimate Mint Brownies; they are double-layered, with a gooey filling in the center – absolutely scrumptious! The only disappointment was No Bake Fudge, which calls for 4 cups of powdered sugar. Against my better judgment, I followed the directions to a tee, and the result was overly sweet and lacked a smooth texture. Next time I'll cut down the sugar dramatically; even if you like it very sweet, use no more than 2 cups. I also made Carob Butter Balls, which were crisp and not-too-sweet. The 14 Karobt Cookies were just like moist carrot cake with a chocolaty twist.

If you are hesitant to replace chocolate with carob, this book will be a tremendous help. If you already enjoy carob, you will love this cookbook.