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Carob - the non-toxic alternative to chocolate

Posted by Clare Bristow

Carob is derived from the pods of the carob tree - it has a taste similar to chocolate but doesn't contain theobromine, the substance responsible for making chocolate toxic to dogs.

Here's an easy to make dog treat recipe for carob biscotti, in fact it's an owner treat too as they taste so good!

Once you've made the biscuits all you need to do is find a good excuse to give you and your dog a treat and enjoy!

The following ingredients will make three dozen biscotti:

• 100 ml (1/3 cup) unsalted butter
• 200 ml (3/4 cup) sugar
• 2 eggs lightly whisked
• 10 ml (2 tsp) grated orange zest
• 530 ml (2 1/4 cups) whole wheat flour
• 10 ml (1 1/2 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 90 g (6 oz) carob block (should be available in the health food section of your local grocery store, or at your local health food shop)

Here's how to do it, and it shouldn't take more than 40 minutes from start to finish:

2. Cream the butter and sugar together in a mixing bowl until they turn light and fluffy.
3. Add the eggs and orange zest and mix well.
4. Combine the flour, baking powder, and salt in a separate bowl, then beat into the butter/sugar/egg mixture until it forms a firm dough.
5. Divide the dough in half and form two logs on lightly greased baking sheet. Each log should be approximately 1/2" thick, 1 1/2" wide, and 12 inches long.
6. Space the logs two inches apart and bake at 160ºC (325ºF) for 25 minutes (or until golden).
7. Remove from the oven and them them cool for five minutes, then cut ½" wide slices at 45 degree angles.
8. Lay the biscotti on the baking sheet and return them to the oven for 5 minutes then turn the biscuits over and bake for another 5 minutes.
9. Remove biscuits from the oven and allow to cool.
10. Whilst biscotti are cooling, melt the carob according to package instructions (preferably in a double boiler to avoid scorching).
11. Dip half of each cookie into liquid carob, then allow to cool on wax-paper coated surface.
12. The carob should be completely solid before transferring to a storage container as semi-soft carob easily sticks to other surfaces.

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