Carob Cake with Blueberries

Carob is a legume that is native to the Mediterranean and Asia Minor. It is known for its sweet taste and is often used as a substitute for chocolate. Carob is rich in fiber, antioxidants, and vitamins and is a good source of calcium, iron, and phosphorus. It is also naturally free of caffeine and theobromine, making it a safe choice for children and people with sensitivities to these compounds.

Carob can be consumed in many ways. It can be used to make chocolate bars, ice cream, sauces, cakes, cookies, and other desserts. It can also be consumed fresh, as a snack, or added to meals.

Carob is a versatile and nutritious food that can be enjoyed by people of all ages.

Below is a recipe with carob powder: 

Carob Cake with Blueberries

 

 Ingredients for the dough:

 

3 gems

3 egg whites

1 cup brown sugar

2 tablespoons of carob powder

1/2 cup flaxseed flour

1/2 cup chia seeds

1 cup of oil

1 cup of boiling water

1 tablespoon powdered yeast

100 g of blueberries

2 cups of rice flour (you can replace it with sorghum flour, chickpea flour, buckwheat flour, etc.)

 

Ingredients for syrup:

 

1 tablespoon of margarine

1 tablespoon carob powder

2 tablespoons of coconut milk

2 tablespoons brown sugar

                                                                                                                                                                   

Method of preparation:

In a bowl, put the yolk and sugar and stir, then add the carob to the mixture, then the boiling water, stir, and mix the oil. Pour in the flaxseed flour and chia and stir again; mix the egg whites; and lastly, add the baking powder. After you finish mixing everything, bake in a preheated oven at 180 degrees for 30 to 40 minutes.

Syrup preparation method:

Mix all the ingredients in a pan and heat until it boils; after that, stir for a minute and turn it off. Pour over the cake and decorate with blueberries. Tip: Use Becel margarine (it does not contain milk).