24 Mar Macro Carob pudding
Macro Carob pudding
- 4 servings
- Organic ingredients
- 4 tbsp carob powder
- 420ml filtered water
- 4tbsp rice malt
- 2 ¾ tsp kanten powder, unbleached
- Pinch of sea salt
- In a pot, put in water and kanten powder, stand for 10-15 minutes. Bring to a boil, reduce flame and cook until kanten dissolves, about 10 minutes, stir constantly to prevent sticking to the bottom of the pot. Add rice malt.
- Add a little water to the carob powder, mix to dissolve.
- Add to (1). Mix well. Pour into moist dessert cups. Let cool.
- Transfer to the refrigerator to chill until set.
- Top with a little rice malt and garnish with a sprig of basil leaves.
Carob is a cocoa substitute.
Carob comes from the pod of a tree that grows in the tropics or sub-tropics. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is ground into a powder called carob flour (but more commonly referred to as “carob powder”). It’s similar to cocoa powder in color and can be substituted one-for-one in recipes, but carob is unique with its own special flavor and texture. If you’ve never tried carob, you’re in for a treat. It’s sweet, mild and packed with pectin, a soluble fiber. Traditionally, it was used to soothe an upset stomach.
Unlike chocolate, carob is naturally sweet, low in fat, high in fiber, has calcium, and most importantly, no caffeine. And because chocolate is linked to migraines and caffeine-sensitivity for some people, carob definitely has its advantages.
By June Ka Lim, Macrobiotic counselor Mar 2013