Tuesday, 31 May 2011

Carob Flake Slices



Carob Flake Slices
Makes 9 – 12 slices
400g plain flour
1 ½ teaspoon baking powder
½ teas bicarbonate of soda
½ teaspoon salt
300g golden caster sugar
250ml vegetable oil
1 teaspoon vanilla extract
250ml soy milk
180g carob flakes, chips (or dark chocolate)
Oil for coating the baking tin


  1. I love carob but you're right it's definitely a distinctive taste. I saw a carob tree recently - they look a bit like broad beans! Love this idea - a really good use for them

  2. freerangegirl.
    Funny, when i saw the carob tree - I too thought the carob beans looked like black broad beans. Pretty amazing to look at though.

  3. I feel rather guilty on commenting on this recipe after my 'honest' comment on the stew, haha. I hope to learn to be friends with veggies and love them too. All in good time, I guess. I must say though, your pictures are really good, lovely enough to make me want to try them :)

    The slices look good! I've never heard of carob beans to be honest, so I'm not sure if they can be found in Malaysia. I suppose I can always use good old choc chips.

  4. Sumaiyyah Abidah,
    Please don't feel guilty :)
    I agree all in good time, but as long as you give them some time and space on your plate.

    I have to Thank my husband for most of the photographs features on my blog. I'll pass on your compliments, he'll be pleased.

    Yeah if you can't find carob chips or flakes, good old chocolate chips will be just fine too for this recipe.

  5. It has been a while I stop making dessert with carob! Thanks for reminding me! Great recipe!

  6. I love carob! I ought to cook more with it, and this sounds great. I like the photo of them stacked almost into that picture's mouth!

  7. Thanks CaveGirl.
    So lovely to hear from you.

    Thanks Carob.
    They were not the easiest to photograph, but stacked up they worked well.

  8. I've never been big on carob but have been trying it a bit lately so am interested in this slice - though I haven't heard of carob flakes - I had hoped you might have baked some buckwheat flour into your carob baking because those flavours seem to go together to me but I think I am still trying to get a sense of carob as distinct from chocolate which is my true love

  9. A vegan treat! I love that one :)
    I don't know whether I can get hold of carob chips but I guess one can substitute it with real chocolate as you suggested in your recipe. But I will try, you made me very curious since I have never cooked/baked with it.

  10. Thanks Torwen.
    I hope you manage to track some down.
    Carob flakes and carob chips actually hold their shape well on baking.

  11. Whoops, sorry Johanna.
    Nearly missed out on responding to your comment.
    Carob certainly is an acquired taste and one I was not too sure of on first taste, but found myself going back for more.

    Yes I should have experimented with the buckwheat and combining the two flavours would have been a good option. Guess it will have to be pancakes, crepes and waffles :)



Thank You