Carob Cupcake - Tamala

Category: Bakery products
Kitchen: indian
Carob Cupcake - Tamala

Ingredients

Wheat flour 300g.
Sugar 180g.
Vegetable oil 60g.
Kefir 250g.
Powdered carob 2st. l.
Vanillin 1 \ 4h. l.
Soda 1 \ 2h. l.
Nuts (not used) 1 \ 2st.

Cooking method

  • Beat sugar with kefir and butter.
  • Add flour mixed with baking soda and vanilla. Whisk quickly until smooth.
  • Divide the dough into 2 parts. Stir in carob into one.
  • Grease the mold with oil. Spoon the white and black dough alternately.
  • Bake in an oven preheated to 200C (convection 180C) for 50-60 minutes.
  • Carob Cupcake - Tamala
  • Delicious, aromatic cupcake. I didn’t use the nuts, but they’re out of place.

Note

based on a recipe from the book "Vedic Cooking for Modern Housewives"

Ilona
ABOUT! and then another cupcake appeared! What is a carob?
Omela
Carob - a real eco-product: natural, healthy. Used as a substitute for chocolate. Carob is a powder made from dried carob pods.

Carob - Sepatonia siliqua L. is a tree from the legume family. Its fruits - pods - are used to obtain carob. Carob is recommended as an alternative to sugar and chocolate for diabetics and obese people. But, of course, it can be recommended to people who simply care about their health.

Carob Cupcake - Tamala

Many people probably ask the question: why replace chocolate if natural chocolate is also useful? The fact is that carob, unlike cocoa beans, is sweet. Carob contains 50% sugars and can therefore be used as a separate sweet. Carob-based confectionery requires much less regular sugar - pure carbohydrate. And you can do without sugar at all.

Carob Cupcake - Tamala

In addition, carob is free of caffeine and theobromine, psychotropic substances that are addictive. There is no phenyltylamine in carob - a substance that causes migraines, there is no fromamine, which provokes allergic reactions. There is also no oxalic acid, which interferes with the absorption of zinc and calcium, minerals essential for healthy skin.
Instead, carob is rich in vitamins - A, B, B2, B3 and D, and it also contains a lot of calcium, potassium, magnesium, phosphorus. There is also iron, nickel, copper, barium, manganese in carob.

The taste and consistency of carob resembles cocoa, although, of course, its aroma is weaker. Despite this, carob can successfully replace cocoa. You can use it in the same way: prepare drinks with it, add to the dough, prepare candies and bars (you can no longer call them chocolate). (a source 🔗)

Ilona
Oh, Oksan, thanks for such a detailed lekbez! An interesting product. Is it widespread on sale?
Omela
Ilona, ​​sold in ecological stores. I bought here: 🔗
Ilona
Thank you
Ilona
Oksan, did you take raw or fried? (
Omela
Raw. By the way, it should be stored in the refrigerator for about 6 months. Then it becomes rancid. So they told me in the store, so I took 500g.

And also ... in baked goods, it does not give a chocolate taste.
Ilona
Here's how! And I thought that there would be a chocolate taste, but what does it give in baked goods? What taste?
Omela
I can't compare the taste to anything. Delicious!!! But in the usual sense of chocolate - no.
Alexandra
Mistletoe, a beautiful cupcake!

It's good that there is no chocolate flavor.

There is no need to replace chocolate with anything.

Black 100% chocolate without sugar or cocoa powder is very useful, both for raising the mood and in terms of mineral composition, and it is a powerful antioxidant.

Viktor Kudryavtsev, the owner of the chocolate brand Fidelity to quality, sent me comparative tables on the antioxidant properties of chocolate (they conducted a study).

So, in chocolate, antioxidants are dozens of times higher than such well-known sources of antioxidants as black currant and even cranberry.

Bitter chocolate 99% k.p.510.0
Bitter chocolate 65% c. P. 318.0
Milk chocolate 96.0
Black currant 53.5
Cranberry 94.6
Orange 18.1
So let it be better for carob to remain independent products, and not instead of chocolate.

Crochet
Ksyushenka, wonderful cupcake !!! I'll get hold of a carob-bake !!!

I went to your link, dear mother, and what is there not, I want everything !!! Well, or almost everything ...

Ksyusha, have you tried only raw carob so far? Fried no? Interestingly, they differ greatly in taste from each other?
Ilona
Thank you, Alexandra for the given data, what do you just mean in the given data?
Alexandra
ilonnna , led as it was - I guess it means "cocoa products"
Sonadora
Quote: Omela

based on a recipe from the book "Vedic Cooking for Modern Housewives"

You know, Ksyusha! I like this book less and less!

Now you will definitely have to buy a carob!
Omela
Quote: Sonadora

I like this book less and less!
Well, be patient Manechka, there are only 30 recipes left.
Omela
Quote: Krosh

Ksyusha, have you tried only raw carob so far? Fried no? Interestingly, they differ greatly in taste from each other?
Kroshik, I missed your question .. Didn't try the fried one, more in this store they said that raw - it is more authentic.
Crochet
Ksyushik, thank you, since it's more authentic, then I'll definitely order raw first !!!

By the way, raw carob is much less common than fried ... well, at least to me ...

P.S. Ksyusha, and you ordered through the tyrnet?
Omela
Quote: Krosh

P.S. Ksyusha, and you ordered through the tyrnet?
No, Innul, went to the store. It’s expensive for me to order in my village.

shl. By the way, my husband asked to bake it more. Now I will increase the portion of the current.
Crochet
Quote: Omela

It’s expensive for me to order in my village.
If I ordered it to mine, wow, they'd send me far away, I can feel it ... I'll order my husband to work, it's more expensive to go to that store ...

Quote: Omela

shl. By the way, my husband asked to bake it more. Now I will increase the portion of the current.
That's why I wrote it, huh ?! Fulyuganka ... I'm already sending an order for a carob !!!
Omela
Quote: Krosh

I'm already sending an order for a carob !!!
And fseeee ?? Buckwheat, order more green be sure.
Omela
About the advantage caroba front chocolate we can say the following.

The carob tree grows in dry, pest-free conditions, so little or no pesticides are used when growing it.

There are no exciting substances in carob: caffeine and theobromine, which are found in chocolate and which are addictive and allergic. Caffeine and theobromine are stimulants. Caffeine works directly on the brain to stimulate feelings, inspiration, and alertness. Caffeine can be passed through breast milk, and pregnant women are advised to refrain from taking caffeine.

Caffeine has analgesic properties, but it also has side effects: anxiety, nervousness, nausea, and increased heart rate. It stimulates the production of gastric juice and acts as a diuretic, that is, because of it, along with water, water-soluble vitamins B and C can leak out. Caffeine stimulates the release of the body's energy reserves, that is, the supply of sugars abruptly enters the blood. You yourself know what this leads to: diabetes, obesity, etc.

Carob lacks phenyltylamine, which causes migraines, and fromamine, which, in addition to migraines, causes allergies. About phenyltylamine further there will be generally amazing information. Carob is 8 percent protein and contains vitamins A, B, B2, B3 and D. It contains a lot of calcium, phosphorus, potassium and magnesium, as well as iron, copper, nickel and manganese and barium.

Carob does not contain oxalic acid, which prevents the body from using calcium and zinc. These minerals (calcium and zinc) are essential for healthy skin. The presence of oxalic acid in chocolate can be the cause of acne that teens tend to develop after eating too much chocolate. In any recipe, you can substitute cocoa powder for carob.

Carob contains large carbohydrates (sugars) and tannins. Carbohydrates make carob sticky and able to absorb water and act as a thickener. The tannins of the carob bind toxins, thus deactivating them.

🔗
Omela
I accidentally found where the carob is sold in Ukraine: 🔗
14anna08
Oksanchik, it is still on the herb in my opinion.
🔗
🔗
Crochet
Quote: Omela

And fseeee ?? Buckwheat, order more green be sure.
Oh, Ksyusha, what a good opinion you have about me ... there is a lot of money for the orderx ... and most importantly, everything you need ... Buckwheat is also in the basket ...
Omela
Quote: Krosh

and most importantly, everything you need ...
Vilapo
Mistletoe, I came here to thank you, thanks to you I discovered a carob. I bought it today, but I will try it in baking next week,
Omela
Lena, good luck !! Tell us about your impressions later.
Vilapo
Quote: Omela

Lena, good luck !! Tell us about your impressions later.
Of course I will tell and show
Boyaka's cat
oh .... and I have bought a carob nowhere unattached lies the skoka already .... I hope it is still suitable ... I need to bake such a cake ...
Omela
Nastya, depending on how much and where it lies. It should be kept in the refrigerator for no more than 6 months.
Boyaka's cat
I have more than two times lies ..... and not in the withers .... sho, dead? how to understand, to taste you can understand whether he is alive or no longer? It smells nice ... I have it fried or something ... I don't remember which one I bought, it was of different degrees of roasting ...
Omela
I don't know about fried, maybe it will be normal. I had a regular one, with prolonged storage it becomes rancid.
Zhivchik
Quote: Omela

I didn’t try fried, more in this store they said that raw - it is more authentic.

Ksyu, so when baking, the authenticity will still be lost, since the kerob is cooked. That, if you mixed with a lukewarm liquid, then yes ...
Omela
Exactly, Tan, I had to take fried. It has a better shelf life and might taste more like cocoa.
Boyaka's cat
I licked my carob, like nothing. So I hope not to poison ... I bought this carob out of greed in a special store for prof. bakers and confectioners, it cost something cheaper than cocoa, it seems ... I bought cocoa for drinks and cocoa for baking, and a carob in a trailer ... I liked its smell .... so interesting .... I bought it, why with I didn't think of doing it, well, I was lying around ... so thank you. I will like it if baking with him - I will buy different roasts then .... because they don’t do anything with him, but we still need to find recipes ... yes, such that they are not cooked in the trash ...

Omela, it's not worth baking this cupcake in a slow cooker or a thick waffle iron, won't it? Better the oven to blush from all sides?
Crochet
Quote: Omela
It should be kept in the refrigerator for no more than 6 months.

I’ll go, I’ll probably throw away all my carob stocks, I’ve lost count of his age ...

Got greedy I got there, mlyn ...

Ksyunya, thanks for the science !!!
Omela
Quote: Boyaka's cat
it's not worth baking this cupcake in a slow cooker or a thick waffle iron, won't it? Better the oven to blush from all sides?
Nastya, I didn’t bake, but of course you can try, why not.

Quote: Krosh
I got there, mlyn
and I.
Olga VB
Ksyusha, I'm sending my husband to the store for Carob.
What else to see and why?
I understood about green buckwheat, but I don't know how to use it yet ...

Kroshik, and what did you order? I need it too
Omela
Olga, it's too late of course with the answer. What shop did you send your husband to? Green buckwheat can be germinated, although it seemed a little harsh to me. I also cooked it like that https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167483.0
Olga VB
Thank you, Ksyusha.
He went to Baumanskaya on your tip.
I bought a slightly fried carob and green buckwheat.
Now I will experiment.
Not without your help ...
Omela
Everything is very expensive for them. I only took the mustard seeds. Used here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385814.0
Musenovna
Quote: Olga VB

Thank you, Ksyusha.
He went to Baumanskaya on your tip.
I bought a slightly fried carob and green buckwheat.
Now I will experiment.
Not without your help ...

I am a carob of various fries, green buckwheat and a lot of other eco-friendly things I buy in I-mne.com, there is a convenient center, there is a choice and in many cities there are the same shops.

Olga VB
Buckwheat is expensive, but carob is quite - 150 rubles for 500g. This is lightly roasted, Spain.
In other places, it seems to be more expensive.
I just took in and-me.
Omela
Yes, they have the cheapest carob.
Anise
MistletoeThank you very much for the recipe!
This is my first pastry with carob, it was very interesting to try what it is and with what it is eaten.
It turned out to be a good cupcake, and the next day after baking it was even tastier.
I liked the consistency, did not expect that it would be lush, it increased almost 2 times in height.
Here is the cut he has:
🔗
Omela
Anna, gorgeous cut !!! Glad you liked.
Tatok
Found Carob in Kaliningrad Only he is more expensive with us ((as much as 120 rubles for 200 g! But still I took the recipe into the bookmarks, I'm waiting for this overseas rarity))
Omela
Tatyana, Congratulations! Do you know what to keep in the refrigerator?
Tatok
no, I didn't, thanks for the hint! I have not bought it yet, they promised to follow. week

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers