With all due respect to brownies, these Lebanese Sfouf bi debs bars are rich, moist and almost fudgy,( the very definition of irresistible) and they might have just taken brownies’ spot as my kids’ new favorite dessert!
Molasses cake orsfouf b debsis an egg-less, vegetarian Lebanese cake made with local carob molasses instead of sugar.
What is carob molasses (dibs kharoob)?
Carob molasses (debs el kharroub) is a thick brown syrup, traditionally prepared in Lebanon -and throughout the Levant -from carob pods:the pods are milled then soaked in water and a thick and sweet liquid is extracted by reducing the liquid from soaking the pods.
You can think of carob molasses as a natural and healthy sweetener and as a substitute for chocolate. As a sweetener,it is a wonderful addition to your baked goods and desserts, it adds a mild sweetness and a mild nutty tone. You can use it instead of honey, syrup or sugar in a recipe. I love it in the morning mixed with Greek yogurt then topped with some nuts, seeds or granola. If you have never tried it before,the best place to start is to mix equal parts tahini and molasses and dive in! You can dip some pita bread into the mix or simply enjoy it by the spoonful 😛 You can also use it in marinades, smoothies and salad dressings. If you can’t find carob syrup/ molasses you may be able to find carob powder and that is a great substitute for cocoa in dessert recipes . In addition to its sweet chocolaty flavor, it is actually packed with nutrients. It is rich in potassium, calcium and phosphorous, and an important source of iron
I am sharing two versions of this recipe with you today. One with added sugar and powdered milk and the other one is vegan and added sugar free. The recipe with added sugar yields a fudgy, moist and slightly dense sfouf that is almost brownie like in consistency. The sugar free version is lighter, not overly sweet and has a more airy cake like crumb.
Before getting to the recipe, please allow me to thank all of you my wonderful readers who have welcomed me back with your kind comments. Your words and warmth touched my heart and I am deeply grateful 🙂
1 tablespoon tahini 1 1/2 cup fine semolina flour 1/2 cup all purpose flour 1/2 cup whole wheat flour 3/4 cup granulated sugar 1/4 cup powdered milk 1 1/2 teaspoon ground anise 1 1/2 teaspoon baking powder 1 cup water 1/2 cup vegetable oil 1 1/3 cup carob molasses (check out the notes for substitutions) 1/4 cup untoasted sesame seeds
Directions 1.Heat the oven to 350F (180C). 2.Use the tahini to brush a 10 inch (25 cm) round cake pan. Make sure to brush the base and sides. The tahini does a dual purpose: prevent sticking and adding flavor 3.In a bowl , add the semolina flour, both types of flour, sugar, powdered milk, ground anise, baking powder,whisk to combine 4. In another bowl, mix the water, vegetable oil, and carob molasses. 5. Add the wet mix to the dry mix and whisk until well combined. 6.Pour the batter in the cake pan. 7.Sprinkle evenly with the sesame seeds. 8.Bake in the oven for 40 minutes. (or until a cake tester comes out clean) 9.Remove from the oven and allow to cool completely. 10.Cut in small squares
Sugar free sfouf
1 tablespoon tahini 1 1/2 cup whole wheat flour 1 cup all purpose flour 1 tablespoon anise seeds 1 1/2 teaspoon ground anise 1 teaspoon ground fennel 1 teaspoon ground cinnamon 1 1/2 teaspoon baking powder 3/4 cup water 1/2 cup olive oil 1 1/4 cup carob molasses (check out the notes for substitutions) 1/4 cup untoasted sesame seeds for topping
Directions 1.Heat the oven to 350F (180C). 2.Use the tahini to brush a 10 inch (25 cm) round cake pan. Make sure to brush the base and sides. The tahini does a dual purpose: prevent sticking and adding flavor 3.In a bowl , both types of flour, anise seeds, ground anise,ground fennel , cinnamon, baking powder,whisk to combine 4. In another bowl, mix the water, oil, and carob molasses. 5. Add the wet mix to the dry mix and whisk until well combined. 6.Pour the batter in the cake pan. 7.Sprinkle evenly with the sesame seeds. 8.Bake in the oven for 40 minutes. (or until a cake tester comes out clean) 9.Remove from the oven and allow to cool completely. 10.Cut in small squares
Can I use different types of molasses in this recipe?
Traditionally this recipe is made with carob molasses but I have tried it with date molasses and a combination of date and carob molasses and it works really well with all the options. Do keep in mind though that each type of molasses has its own unique taste that it lends to the cake. So experiment with different types and decide which one or combination do you like best
سبق جربتوا السفوف؟ طيب جربتوا تعملوا حلويات بدبس الخروب؟ دبس الخروب من المحليات الطبيعيه التراثيه اللي كانت تستخدم بكثرة في بلاد الشام.هو بديل صحي للشوكولاته في وصفات الحلويات و هو غني بالبوتاسيوم و الكالسيوم و الفسفور و الحديد السفوف بدبس الخروب وصفة تراثية لبنانيه جميلة
There is something chocolatey in the flavor, as well as something fruity, and certainly what I would call a molasses profile. I've even heard about people using it as syrup for pancakes and waffles. It would also be great and surprising on vanilla ice cream, with beef, roasted Brussels sprouts or cauliflower.
Carob molasses is a dark, slightly gelled syrup. It has an almost pungent, roasted, sweet-ish aroma with intense caramely, jammy dried fruit flavors, perhaps pruney or raisiny, with a note of burnt toast, a nuance of chocolate, and some bitterness.
The traditional molasses production technique has only one ingredient, which is the carob pods. The processing starts after the fruits are harvested, between September and November to December, or later during the year, if the pods are dried and stored properly.
Results have shown that carob molasses intake do not have any significant effect on fasting serum glucose and insulin concentrations. However, a significant increase in HDL cholesterol concentration and an important improvement in the LDLlHDL cholesterol ratio were observed with carob molasses intake.
Except for the unsulfured variety, molasses does not need to be refrigerated after a person opens the jar. They can store it in a cool, dry place. To prevent fermenting, a person should refrigerate unsulfured molasses.
Carob is lower in fat, caffeine-free, and lacks theobromine, making it suitable for those sensitive to caffeine or certain health conditions. Additionally, some individuals enjoy carob's naturally sweet flavor as an alternative to chocolate.
As a dietary supplement, carob isn't under the same FDA guidelines. Consuming a lot of carob may not be safe, particularly for pregnant women. It may cause unintended weight loss and decreases in blood sugar and insulin levels.
Although not a significant source of either nutrient, carob molasses can modestly increase your calcium and iron intake. Getting enough calcium in your diet is important for bone health, while iron is needed to help keep your body oxygenated.
In these researches, the use of Carob extract improved sperm quality, increased testosterone levels and biochemical parameters by affecting leydig cells and biosynthesis of testosterone, so is effective on sex hormones, sperm production, and spermatogenesis process (8, 11).
If you're on a low-fat diet, carob powder is a good option. Just keep in mind that it's higher in sugar and carbs than cocoa powder. Just 2 tablespoons of carob powder have 6 grams of sugar, about 1.5 teaspoons. Since most baking recipes call for up to 1 cup of carob powder, the sugar grams can add up fast.
It is believed that the fruit of the carob tree was used to feed Mohammed's armies. The Greek word for carob is keras, meaning horn, in reference to its arc shaped pods. It is also known as "St. John's Bread" and, according to the Bible, sustained St.John the Baptist in the wilderness (Mark 1:16).
The countries with the highest levels of carob per capita consumption in 2018 were Portugal (3,679 kg per 1000 persons), Cyprus (2,688 kg per 1000 persons) and Greece (1,121 kg per 1000 persons).
Since its introduction to the United States in 1854, carob has done well only in the warm subtropical climates (southern Florida, the Gulf States, New Mexico, Arizona, and southern California) where annual rainfall is not below 30 to 35 cm (Bailey 1947; Coit 1951, 1962).
Adding carob to your diet can provide you with many health benefits. Since carob is naturally high in fiber and has no caffeine, it's ideal for people with high blood pressure. The low sugar and fat content also makes it a great dietary addition or chocolate substitution for people looking to lose weight.
Carob molasses has a rich, chocolate-like flavor and can be used as an ingredient in sweet desserts or mixed with tahini, which is a sesame paste, and used as a topper for pita bread. Grape molasses has a fruit flavor that adds a touch of sweetness to savory dishes such as stews.
Carob powder, also called carob flour, is a cocoa powder alternative. It's made from dried, roasted carob tree pods and looks a lot like cocoa powder. Carob powder is often used as a natural sweetener in baked goods. It's sweet and has a unique taste.
Melted carob can also be used as a substitute for making homemade chocolates. Once the carob has been melted, portion it into individual molds. Set the carob aside on the counter to cool, and then transfer it to the refrigerator to harden. It will take the melted chips 15-20 minutes to harden in the fridge.
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