Carob flour

To 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.