Carob Rusk 400g

Product Information

Dakos (also known as rusks) were originally created to preserve bread during the non-harvest season. Dried to a crisp over a period of hours in a low-heat oven, these jaw-breakers could last a year without the need of a single preservative. The ancient word for what we call now paximadi is δίπυρος άρτος, literally meaning “twice-baked bread.” It refers to bread that has been leavened and baked twice: once for the initial loaf, then sliced and baked again in a low temperature for a long period of time until all moisture is gone and the slices have hardened. Specifically, research has shown several interesting aspects regarding the antioxidant activity of carobs, which we will present below. The total polyphenol content in CPP determined by the Folin-Ciocalteu method was 19.2%. The content of condensed tannin determined by vanillin and proanthocyanidin analysis systems was 4.37% and 1.36%, respectively.

Carob Shake: For 2 servings, combine in the container of a food processor or blender 1 cup plant-based milk, 2 tablespoons carob powder, 3 or 4 ice cubes, and agave or maple syrup (or try the less common barley malt syrup, which really makes it a “malted”) to taste. Process until frothy for a delicious and refreshing drink. You could also take this opportunity to sneak in an extra serving of fresh spinach, like in this Carob Green Smoothie. As for their cheeses, most of them are unique and not made in other parts of Greece, staka, malaka, xynomyzithra, myzithra, graviera, kefalograviera, the list is endless. Rethymno lighthouse Finally, here is the recipe so many of you have been asking for! Authentic Greek Barley rusks. Not very easy to find outside of Greece, but so delicious and hearty! This Barley rusk is actually a Cretan rusk and is essentially double baked bread that is made with barley flour and sometimes a whole wheat flour. Making rusks was practiced in families that could not bake bread very often so they made these rusks. In addition rusks lasted a long time and traveled well. Barley flour was often used because it was more filling, which was necessary in those lean times.Dakos is a healthy and delicious salad or a light meal on its own and very healthy. Our visit to Crete Panoramic picture of Chania Usually, calcium deficiency in our body results in osteoporosis, due to reduced calcium intake, combined with reduced exercise and smoking. In this condition the bones wear out, become porous and take on a spongy appearance. The sufficient amount of calcium, throughout our life and especially until the age of 20-25 years (especially for women) can reduce it by up to 50%. In addition, an experiment was carried out in vitro (under strictly controlled conditions) antioxidant activity of aqueous carob pulp extracts was investigated. Unripe carob extracts recorded the highest total content of phenolics, flavonoids and ascorbic acid. These extracts also showed the highest activity against free radicals. Unripe carob extracts could be useful as a natural antioxidant agent for the food industry. Instead of wetting the rusk, Cretans like to smother it in olive oil (and sometimes a dash of vinegar), then add chopped or grated tomatoes and top it off with myzythra and xygalo, tangy, soft, ricotta-style cheeses typical to Crete made of sheep’s milk or a mix of sheep’s and goat’s milk. The dish is commonly known as dakos (which is the name of the rusk itself), although it’s alternatively called koukouvagia or lantouristo depending on where you are in Crete. The juices of the tomato together with the olive oil will soften the rusk just enough to make it easy to eat, without softening to the point that it becomes mushy and unpalatable. Carob has a negligible amount of fat, zero cholesterol, is low in calories, high in fiber, and has no caffeine or oxalic acid (the latter is a naturally occurring substance found in chocolate and other foods that inhibits the body’s absorption of calcium). This is also why carob is safe for dogs to each, while chocolate is not.

Strongly associated with the health foods movement of the 1970s, carob powder has commonly been used as a substitute for cocoa powder due to its similarity in color, texture, and cooking properties. Wherever you go they will offer you tsikoudia also calledraki or what is called tsipouro in other parts of Greece, Zivania in Cyprus or grappa in Italy.Once opened, store carob powder in an airtight container in a cool, dry place. It will last for at least a year if kept free of moisture. It’s a time-proven formula: rusks are still made the same way today as they were during antiquity. Of course, in the past twice baking was important, even necessary, to keep bread longer without it spoiling. That way, families who could not bake often, or those away from home for extended periods of time like sailors, farmers and shepherds could enjoy some bread with their meal. It’s the reason why rusks were a staple of very poor Aegean island cuisines, like those of Santorini, Ios, Kimolos and Mykonos, as well as many of the Dodecanese islands – all areas where wood was scarce and people only baked bread a few times a year.

Dog Treats: If you like to dote on your dogs, make something more special than plain biscuits, such as Woofie Pies, modeled after the chocolate and vanilla cake sandwiches typically known as whoopie pies. Dog treats are actually a good use for carob, as it’s widely accepted that chocolate isn’t good for dogs. Paximadia can also be sweet, although not as sweet as regular biscuits. They are often flavored with aniseed and typically are served together with a cup of Greek coffee. We have to admit, though, that we prefer the savory rusks – a product that has played an integral role in the Greek diet for over a thousand years. Natural food stores are most likely to carry carob in the baking aisle nearby the cocoa powder. Though sometimes sold in bulk, you’re better off buying sealed bags, since it can otherwise sit around for years, exposed to the air and collecting dust. Tsikoudia is an alcoholic drink made from leftover pomace after making wine. Fountain at Chania Tsikoudia or Raki he carob is suitable for everyone! In addition to the above, it contains 40g of dietary fiber per 100g, is easily digestible, gluten-free (suitable for individuals with celiac disease), helps prevent constipation and promote smooth bowel function, and can greatly reduce symptoms of acute diarrhea. Carob contains tannins and fibrous substances like lignin, which have a stabilizing effect on cholesterol and can help reduce “bad” (LDL) cholesterol.

Carob rusks (mini rusk bites)

The preferred flour for Cretan paximadia is barley, which is much darker in color than wheat flour, thus making the dark, heavy and hard Cretan rusks quite an adventure for the uninitiated. The secret to consuming paximadia with safety is to soften them by briefly dipping them in water. Alternatively, you can pour some olive oil on it, add grated tomato, plenty of mizythra (a typical Cretan cheese made of sheep’s and goat’s milk) and a pinch of oregano on top to have the dish which comes in different names in the various regions of Crete, but is commonly known as dakos. This salad is made using this rusk as its base and it is topped with finely chopped tomatoes, capers and olives, topped with xinomyzithra (a whey cheese made in Crete) or a mixture of feta and anthotyros (similar to ricotta) and flavoured with oregano. My guide told me that Dakos, also know as twice baked bread was a crispy bread (like a big crouton) that was served with a tomato, cheese and olive oil mixture on top. Carob, also known as "carob tree" or "Ceratonia siliqua", is a plant with deep roots in human history and nutrition. It is emerging as a superfood due to its rich nutritional value and health benefits. During certain processes, our body produces free radicals that can threaten our health. Of course, our organism is equipped with the appropriate mechanisms to counteract free radicals, but a diet rich in antioxidants can enhance the body’s defense process and ensure our health.