I need help trouble shooting a recipe! :) Please..

[rawmorenmore]

I was making carol alt's carob pudding. I love the flavour but it seems kind of gritty in texture. The recipe is

1 cup carob powder
5 dates soaked
2 avocados

I just process in the food processor. Am I not processing long enough?

[JennaBoBenna]

I think it might be the dates. The dates can keep a sort of chunky texture. When I make puddings I use agave, it's much much smoother.
You can try to keep processing it. Could it be the carob powder thats gritty?

[rawmorenmore]

I think it might be the dates. The dates can keep a sort of chunky texture. When I make puddings I use agave, it's much much smoother.
You can try to keep processing it. Could it be the carob powder thats gritty?

That is what I'm thinking....

[Rawma]

Here is a trick I got from a Friend...put the Carob powder in some water first and blend until crreamy. This does help in making recipes that call for carob smoother!
Lisa
Certified Living on Live Teacher

[puzit19]

I've actually tried the carob in smoothies and it still feels a bit gritty...

Though I love it in some way ^_^ it gives me a new expirience of sipping the smoothie :P exciting adventure :)

[baltochef]

rawmorenmore

Carob & cocoa powders tend to have a gritty mouth feel when they do not have the opportunity to chemically bond with fat molecules..

Try soaking the carob powder over night in a stainless steel bowl with some of the fat in the recipe..In this case I would substitute some coconut oil for some of the avocado..

In the morning add a small amount of 100 degree Fahrenheit water & work it into as smooth a paste as possible with the pestle from a mortar & pestle set..Place a wet towel under the bowl to cushion & anchor the bowl as you work..The back of a sturdy spoon will work, although a pestle will be much faster..This will further break down the size of the carob particles..

A cup of any kind of powder that is not water soluable is A LOT when trying to hide the natural grittiness of said powder in a recipe..

When you look at the total volumes of the individual ingredients in this recipe, there is maybe a 1.5 to 1 ratio of avocado, dates, & soaking water to the carob powder..Since the fat in the avocado is not a liquid fat at room temperature, it cannot surround each individual particle of the carob powder..Only by surrounding each particle will you be able to reduce the sensation of grittiness in the mouth..

Some people may not mind the slight grittiness of such a recipe; wheras other will not care for it at all..

Over processing in the blender or food processor trying to break the carob powder down will only heat the mixture up; thus ruining it's inherant rawness..

Good Luck,

Bruce

[rawmorenmore]

Thank you so much, Bruce! I was hoping you would chime in on this thread :)

[puzit19]

:D Thank you !!