You can use carob first of all like a drink. Furthermore I am using it also for my bread, my crackers and my pizza and it is giving a nice brownish color and a touch of sweetness.
What I normally do is that I make a small cup of carob instead of greek coffee and the grounds that I am not supposed to drink (like in the greek coffee) I use them in my doughs.
This is indeed a native plant in the whole Mediterranean region and you can spot easily the trees, since the pods have a quite distinguishable shape and color. It was widely used in Greece to feed domestic animals, but nowadays you can find it in many delicatessen shops. It is a quite healthy ingredient and you could be drinking it instead of coffee, when you cannot/don´t want to drink a coffee. It is sweet and doesn´t contain caffeine.
Here a recipe with carob:
Tiramisu with a greek carob touch
I definitely love Tiramisu like it is. But I had some crumbs from carob rusks that I wanted to use. So I waited for 2 more bags to carob rusks to finish and I used the crumbs to make the base of the tiramisu instead of ladyfingers (savoiardi). I think the sweet tone that the…
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Yannis and Stella @Apollon, Naxos 