Carob flour

harina de algarronaTo make carob flour you take few carobs (200 grams) an let them dry under the sun for 3 – 4 days.

Remove the seeds and cook in the oven (up and down heat) for 10 minutes, over 150°C. Once it is cooked let it cool.

When cold grind well in a mixer. Sieve before storing or using. You can keep it in a dry place for 9 – 12 months.

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