Carob is a fruit that are pods from trees grown in the Orient, Mediterranean and Italy. The pods are flat, curved, leathery and brown with a purplish tint. The pods contain a sticky pulp and hard pea-like seeds. The pulp taste similar to chocolate and sold as a substitute for cocoa. Biblical scholars believe St. John the Baptist sustained himself in his desert life by eating carob pods. A common name for the carob tree is St. John’s Bread. The locusts are the carob pods, not the insect, and they actually have a sweet, honey-like taste. It is also known as "honey locust" and "carob." This recipe is posted in honor of St. John the Forerunner who ate honey locusts and wild honey in the desert wilderness as a child.
"The ungodly command of the lawless murderer of children, Herod, drove thee out of thy father's house into the trackless wilderness, carried by thy mother, O Forerunner of the Lord, and there thou didst abide until the day of thy appearance unto Israel, eating akrida and wild honey, and calling to God: Alleluia!"
Jordanville Book of Akathists, page 252
Carob Fudge
Ingredients:
1 cup of honey
1 cup of [carob powder] or cocoa powder
1/2 cup of toasted sesame seeds
1 cup of peanut butter
1 cup of sunflower seeds
1/2 cup of sweetened shredded coconut
1 teaspoon of peppermint extract
2 teaspoons of vanilla extract
Directions: In a sauce pan heat the honey and peanut butter gently. Then fold in other ingredients when the mixture is soft. Pour on to a non-stick 8X8 inches baking dish or dish sprayed with a nonstick cooking spray. Spread to 1-2 inches thickness. Chill then cut into squares.
