Carob Crepes with Coconut Cream

Carob or Saint John’s-bread is often used in Croatian cuisine, mainly because of its benefits to health, as well as its delicious flavour. Since it is naturally very sweet, unlike cocoa, almost no sugar needs to be added to carob based dishes, which, of course, lowers the overall calories.

Carob was eaten in Ancient Egypt. Carob juice drinks are traditionally drunk during the Islamic month of Ramadan. It was also a common sweetener and was used in the hieroglyph for “sweet” (nedjem). Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat. Also it is believed to be an aphrodisiac.

In Malta, a syrup (ġulepp tal-ħarrub) is made out of carob pods. This is a traditional medicine for coughs and sore throat.  Carob pods were an important source of sugar before sugarcane and sugar beets became widely available (read more here).

From a variety of carob uses, we chose carob crepes with coconut cream. Bon apetit!

carob-crapes

Ingredients (for 6-8 crepes)

1 cup sliced banana

2 TBSP water

2 TBSP carob powder

1 TBSP maple syrup

1/4 cup + 2 TBSP flax meal

 

Coconut Cream

1 cup coconut meat (from 2 Thai young coconuts)

2 1/2 TBSP agave nectar

2 tsp lemon juice

1 tsp vanilla powder (or extract)

1/4 tsp salt

 

Methods/steps

Blend the bananas and water until smooth. Add the carob powder, maple syrup and flax meal and pulse until well combined. Pour onto two Teflex sheets and spread evenly (you really want to be sure the thickness is even) with an off-set spatula. Dehydrate at 105 degrees for 5-6 hours. Peel the crepes off the Teflex sheets. If the underside is still wet then dehydrate without the Teflex sheet for another hour. The crepes should be dry but very pliable. Cut into desired shapes. Store for a 7-10 days in the fridge or for months in the freezer.

Coconut Cream

Blend all of the ingredients together until a very smooth, thick cream is achieved.

Garnishes:

blueberries

blackberries

golden dragron fruit

Read more HERE