Prep 5 mins
Cook 0 mins
Yummy, yummy and pretty healthy too. With ingredients both used in Cypriot and Greek cooking. The scientific name of the carob tree is 'Ceratonia siliqua' derived from the Greek word 'keration' which means horn as the shape of the pod itself. In Cyprus, another common name is 'terratsi', a word that is probably derived from its Latin scientific name, Ceratonia. Carob is also referred to as St John's bread following the legend that St' John the Baptist was feeding on the pods of this tree while in the desert. I made this up when I wanted the taste of Carob in a cold drink that was also dairy free.
- 1 medium size banana, chopped & frozen
- 1 1⁄2 tablespoons tahini
- 3⁄4 cup water (spring water!)
- 1 1⁄2 tablespoons carob syrup (Can be purchased in health food or Middle Eastern Markets) or 1 tablespoon carob powder (Can be purchased in health food or Middle Eastern Markets)
- 1⁄2 teaspoon vanilla bean paste
- 1⁄2 tablespoon honey (or more to taste)
- Mix it all up in your blender.
Delicious combination of tahini and carob. I wasn't sure at first if that amount of tahini in one glass was going to be too much, but blended with the sweet banana, honey & vanilla, it really works. I love carob and don't use it enough, this is a great use for it, although I'm sure cocoa powder would be just as good if that's what you had. My banana wasn't frozen so I used slightly less water and added a few ice cubes. I also added in a tbsp of Udo's oil, just because it's a supplement I need to take daily....did that and called it breakfast....was a treat!