Carob Crunch

Carob is said to be healthier to eat than cocoa or chocolate. It has less caffiene.

20 minutes
20 minutes


  • 6oz/150g Margarine or Butter
  • 3 tsp Carob powder
  • 6oz/150g Wholewheat Flour
  • 1.5tsp Baking Powder
  • 4oz/100g soft brown Sugar
  • 3oz/75g Dessicated Coconut


  1. Melt the margarine or butter gently. Remove from heat and stir in the sieved carob powder. Mix well.
  2. Stir in the sugar and coconut, then sieve in the flour and baking powder, shaking back the bran and germ that remain in the sieve. Mix thoroughly.
  3. Press into a greased 7" by 11" swiss roll tin and smooth with a palette knife.
  4. Bake at 175C, Gas 4 for 15-20 minutes until just set.
  5. Mark into squares while still hot and allow to cool completely before taking out of the tin.