Originally Posted by gardenmommy
Not a huge fan of carob here. What is the point of using it versus cocoa? Or baking chocolate? Or some really good organic chocolate?
Carob is loaded with calcium--3x more than bm. Plus it's naturally sweet so you don't need to add a lot of sweetener to a recipe using carob. The high-energy protein bar recipe I posted in the NT thread uses 1 tbs of sweetener for 20-25 bars. Also alot (but not all) of chocolate on the market today contains significant amounts of lead. Doesn't matter if it's organic, fair-trade etc. lead has been showing up in large amounts in chocolate/cocoa etc. If you view carob as a choc. substitute you're gonna be disappointed but if you view it as a flavor of its own...yum. HTH