Chef: Efrosini Katsouna
Carob syrup
Carobs are of higher nutritional value than chocolate and contain less than half its fat. It is used as a substitute for cocoa and chocolate in products such as cakes, muffins, etc.
RELATED RECIPES
Chef: Nikos Gaitanos
Pancakes with Carob Honey
More
Chef: Kiriaki Klironomaki
Easter Bread with Cranberry, Carob syrup, Apple and Nuts
More
Chef: Antonis Stavrianakis
PANCAKES
More
Chef: Konstantina Voulgari Kontesopoulou
Galaktera (bread) with white chocolate, carob and chestnut
More
Chef: Antonis Stavrianakis