Making your own carob flour takes a bit of time but is quite accessible to everyone. Discover the steps to follow :
- Clean the carob pods well. It is best to clean them with cold water..
- Bring the carob pods covered with water to a boil in a saucepan. Let it cook for 12 at 15 minutes then let stand for at least 6 hours (you can leave it overnight, or all day).
- Open the pods and remove the seeds then spread the pods on a baking sheet and cook very gently in the oven, at a very low temperature. You will be sure the pods are dehydrated as needed when these are dry and easy to break into pieces.
- Then put the pods in a blender or food processor. Keep grinding until you get the texture you want.
Additional advice :
- Store your carob flour in an airtight container away from heat and light (environ 12 month) or in the refrigerator.
- If you live in a warm and sunny place (the carob tree does not tolerate negative temperatures well) you can plant the seeds you collected during the step 3.