How to use edible glue on sweet trees

How to Stick Fondant to Fondant

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Ever wondered how to stick fondant to fondant? Or what the best edible glue is? Let’s talk about edible glues, how to use them and how to choose which one you should use for different cake decorations.

Hey, I’m coming at you with a short (well, for me) but sweet (pun totally intended) tutorial today. 

Fondant is a fun and versatile way to decorate cake and cookies and can be used in so many ways. At some stage, you’ll likely want to attach some decorations to fondant, or to make figurines, so in this tutorial, I’ll be talking about how to stick fondant to fondant, or gumpaste to fondant, or any combination of the two.

There are a lot of different ways to attach fondant to fondant, or to anything else, really, so I wanted to break down what all of the different “glues” are, how to use them, and how to choose the best one for your task.

Stick with me (sorry, I can’t help it) and I’ll tell you what my favourite sticking methods are, and what situations they are best suited to.

Let’s start with an easy one…


Sticky Factor 2/5

This is an easy one, and handy because you’ll generally have some on hand in the kitchen. Water can be a great “glue” for fondant. It dissolves a little of the sugar in the fondant, making it sticky, and therefore, well, makes it stick to stuff. 

Best for: Sticking flat pieces of soft fondant decorating to other soft fondant. 

Also pretty good for: Sticking flat pieces of soft fondant to dry fondant.

How to use it: Use a small (clean!) paintbrush to paint a small amount of cooled boiled water onto one of the surfaces. For fondant decorations being attached to the side of a cake, I’ll generally paint a small amount of water around the edge of the piece, about 2-3mm away from the very edge, and a little squiggle around the middle. The water will naturally squish a bit towards the edge of the piece, so starting slightly inside the piece will help stop it from leaking out if you’ve used a little too much.

What to watch out for: Be careful not to get water anywhere that you’re not intending to stick. Water starts to dissolve the sugar in fondant or gumpaste on contact, so if you get it somewhere you don’t want it, even if you blot it immediately, there is a high chance you will be left with a mark. So use the water sparingly.

If you do get it somewhere you don’t want it, blot it as soon as possible with a paper towel or tissue, let it dry, and then if it’s a little shiny, sometimes dusting it with a tiny bit of cornstarch will tone down the shininess and make it less noticeable.

This cake is an example where I used water to attach the letters to the cake, and also to attach the fondant border around the bottom. The fondant on the cake was dry, but the fondant that I used for the letters and the border was soft.


Sticky Factor: 2/5

I personally love using vodka to stick fondant or gumpaste decorations together, anywhere where you might use water, vodka is a great alternative. It dries faster, and because of the alcohol content, it doesn’t dissolve the sugar in fondant as quickly, so if you drip some, or slip and touch the wet back of a decoration to another fondant or gumpaste item, the wet spot is more likely to dry (mostly) invisibly and not leave much of a mark. The alcohol and the alcohol smell will evaporate as it dries.*

Best for: Sticking flat pieces of soft fondant or gumpaste to other soft fondant or gumpaste. I also use vodka to help make fondant joins stick together when I wrap a cake with fondant.

Also pretty good for: Sticking flat pieces of soft fondant or gumpaste to dry fondant or gumpaste.

How to use it: Exactly the same way I described for water above.

What to watch out for: Shouldn’t be used on cakes for people who abstain from alcohol on cultural grounds.  

*I also can’t guarantee to you that *every* trace of the alcohol will completely evaporate, so don’t use it if this is a concern for you.

Using vodka to join the top seam when wrapping a cake with fondant. This helps to blend the two fondant edges together and make the seam almost invisible. I do the same with the join at the back of the cake.

Sugar Glue

Sticky Factor: 5/5

There are many types of sugar glue, but I’m specifically talking here about glue made with tylose powder+water (or another powdered gum ingredient like gum arabic), or commercially prepared sugar glues that contain any gum ingredient. They’ll usually also contain water and a preservative of some kind, but essentially are the same as homemade sugar glue.

As far as whether you should choose ready-made or homemade glue, it’s personal preference really. I find the ready made ones tend to be a bit runnier, so I like them for attaching lighter pieces, and I use thicker homemade glue for figurines and heavier pieces.

The sugar glue I have in my pantry right now is Rolkem Sticky Stuff. Some other popular sugar glues are Rainbow Dust Edible Glue and Wilton Dab-n-Hold.

Best for: Sticking dry fondant or gumpaste to dry fondant. Sticking modelled pieces of fondant or gumpaste together (for figurines and such). This is also what I use to stick flowers etc. to the sides of a cake.

Also good for: Sticking sprinkles or other small decorations to fondant. Attaching fondant or gumpaste pieces to wire or lollipop sticks etc. Assembling sugar flowers.

How to make edible glue: If you’re making your own glue from tylose powder or gum arabic, you’ll need to mix a small amount (about ¼ –  ½ tsp) of the powder with a small amount of water. The amount of water you need varies between powders, but it’s better to start with a bit too little rather than too much, as you can thin it down afterwards. Mix them together in a small container with a lid, then leave them to sit and dissolve fully. You’ll know it’s ready when the glue is mostly clear (the exact colour and how clear it is will vary by the kind of powder too, but they’ll all be less opaque when they’re ready.) When you’re ready to use it, thin it down with a drop or two of water if necessary. 

If you’re using ready-made glue, then it’s ready to go when you are!

How to use it: Use a small clean paintbrush to brush a little of the glue around the surface you’re wanting to stick. If it’s a bigger or heavier piece, I find it helpful sometimes to let the glue dry a little and become tacky before I try to adhere it in place. Keep a small glass of water nearby to clean off your paintbrush, as the glue will dry quickly on the brush when not in use.

When attaching heavier dried pieces (such as small modelled or moulded shapes) to the sides of a cake, or anywhere that gravity might get the best of you, it’s helpful to prop up the pieces as they dry, to make sure they don’t fall off. Pieces of cotton wool or makeup sponges (new, never used for makeup!) are great for this.

What to watch out for: Make sure not to use too much glue, if it squishes out it can be difficult to clean up and it can also leave messy marks. Keep any leftover homemade glue in the fridge, as it will go mouldy after a while at room temperature.

This candy house cake has a few examples of decorations attached with sugar glue (I used gum arabic + water). The shutters, window boxes, leaves, lettering and lollipops (all made from gumpaste) and candles were attached with sugar glue. The roof tiles, windows and door were attached with water.

Melted Fondant

Sticky Factor: 5/5

This is like the No More Nails of the cake world (if No More Nails isn’t a thing where you live, it’s a super thick adhesive and sticks like concrete). Melted fondant is as sticky as a sticky thing, and it sets quickly.

Best for: Sticking dry fondant or gumpaste to dry fondant or gumpaste. Attaching large or heavy items (it’s my favourite for attaching elements made from rice Krispie treats). Attaching things where there may be a small amount of movement or where glue could leak out – if you use the same colour fondant as at least one of the surfaces you’re adhering, then anything that squishes out will match and be less obvious.

Also great for: Sticking your cake tiers onto a fondant covered or plain cake board, and for sticking tiers to each other.

How to use it: Tear off some small pieces of fondant, and place them in a microwave-safe jug or bowl, with a small splash of water. Make sure the decorations you want to attach are ready to go – when the glue is ready, you need to be ready too. Microwave the fondant in short bursts in the microwave (this will depend on the power of your microwave) and then stir it until it is a sticky paste consistency. If it’s too thick you can add a few more drops of hot water. Be SUPER CAREFUL as the mixture will be hot.

Let it cool slightly (we don’t want to melt the thing we’re sticking things to), then use a small spatula (the end of a teaspoon works well for small items too) spread a small amount onto one surface, then quickly attach it to the other. The mixture should set within a minute or two.

What to watch out for: #1 thing to watch out for is to not burn yourself. I cannot overstate just how hot the fondant can get when it’s straight out of the microwave. Melted. Sugar. Gets. Hot. Be careful. No touchy. Also make sure you don’t get this anywhere on your cake that you don’t want it, because it does set fast and can be difficult to remove.

Melted fondant was the perfect glue to attach the chimney (fondant-covered rice-Krispie treats) and gumpaste tree to this cake. They were both quite heavy, but the melted fondant set quickly and held them in place.

Melted Chocolate

Sticky Factor: 4/5

Melted chocolate or candy melts can make a great glue for heavier pieces, as it usually sets quite quickly (unless your room temperature is super warm). If you happen to have some chocolate cooling spray then you can make it set faster. 

Best for: It pretty much works for anything you might use the melted fondant for, but generally I would choose the melted fondant option as it’s easier to match the colour to the decoration or to the cake.

How to use it: Melt some compound chocolate or candy melts, and use them to glue your piece in place. The piece may need to be held or propped up until the chocolate sets.

What to watch out for: I don’t suggest using real chocolate (chocolate made with cocoa butter) as it needs tempering in order to set firmly. Compound chocolate and candy melts don’t require tempering. As with the other options, try not to get it anywhere on your fondant that you don’t want it. If you do, and you can’t wipe it off immediately, let it harden completely and then use a scalpel or knife to very gently scrape it off.

Royal Icing

Sticky Factor: 4/5

I’m mentioning this even though I don’t actually use it very often for sticking fondant. But if none of the other suggestions above are an option for you and royal icing is, then we can work with that.

Best for: It can be useful for fixing figurines or flowers that have dried completely, but only if they can be reattached in a way that the royal icing won’t be visible, or if you can cover up the join with another decoration. I also like it for attaching lollies to a cake, as it is one of the nicer tasting glue options.

How to use it: Make some royal icing and tint it to match the colour of the pieces you’re wanting to join. Your icing consistency needs to be quite thick so that it doesn’t drip, but thin enough that the pieces will stick. Pipe or paint a thin line or blob (depending on the shape of the piece) onto one piece, and join them together. You will need to hold the pieces together with something until the icing dries. Cotton balls/pads or makeup sponges can be helpful for this, especially if you’re fixing a flower petal. 

What to watch out for: If you live somewhere that getting salmonella from eggs is a risk, then make sure you either use pasteurised egg whites OR meringue powder (which is made with pasteurised egg white powder) to make the royal icing. Here in New Zealand, getting salmonella from eggs is generally very unlikely, but I tend to use meringue powder anyway.  

Also, keep in mind that royal icing isn’t hard until it’s fully dry, so avoid moving the pieces you’re trying to join until they’re completely dry. This can take from an hour or two, to potentially overnight.

I used royal icing to attach the sweets around the bottom of the cake, as I knew the kids (and, ahem, adults) would want to eat them, and royal icing is one of the nicer tasting “glues”.


Sticky Factor: 2/5

While I wouldn’t exactly call shortening a “glue” it can be good in certain situations for attaching pieces of fondant (it’s also my go-to for attaching fondant to a ganache-covered cake).

Best for: Shortening can be useful for attaching flat, soft pieces of fondant together (like fondant cut-outs on a fondant covered cake). It’s good for attaching things like fondant stripes where you might not be sure exactly where they need to go, as the pieces can be easily removed or adjusted without leaving visible glue marks behind. Any excess can be wiped off, and the residual shortening is basically absorbed into the fondant. This is really the only “glue” mentioned here that won’t leave sticky or super shiny marks behind if you have a placement whoopsie.

How to use it: Easy, just rub a thin layer of shortening onto the back of the pieces you want to attach and slap ’em on. It’s best to use a soft shortening like Crisco for this, as it will spread smoothly.

What to watch out for: As I mentioned, this isn’t the stickiest of adhesives, so if your pieces just aren’t sticking, you’ll want to try another method.

Liquid Glucose or Corn Syrup

Sticky Factor: 3/5

If you’ve used either of these before in your baking, you’ll know they’re sticky af. Thick syrups derived from corn or wheat, they’re generally interchangeable and used in baking and icings. Due to the fact they’re sticky, they can also make pretty good edible glues. 

Best for: I don’t tend to use these for glueing figurines or different parts of decorations together because they don’t set fully, but they are great for things like sticking fondant to a cake board, or attaching soft, flat fondant decorations to the sides of cakes.

How to use: Thin the syrup down slightly with some hot water, to make a glue consistency. Use a paintbrush or pastry brush (if you’re putting it on a cake board) to brush it onto the surface.

What to watch out for: Keep in mind that these tend not to set completely, so don’t use them anywhere that might get bumped or that might slide off.

Here are a couple more final examples of cakes made with different edible glues.

For this construction cake I used water to attach the “2” and the road markings on the cake and the fondant to the cake board, vodka to layer the flat details on the truck and loader, edible glue on the wheels and the heavier details, and melted fondant to stick the piles of “gravel” to the cake board.For this bunny cake, I used sugar glue to attach the nose to the cake, but I let the glue start to dry and become a bit sticky first, to stop the nose from sliding down the cake. Then I used the sugar glue to attach the flowers and leaves. See my bunny cake tutorial for the full instructions!

So there you have it, all the examples I could think of for how to stick fondant to fondant and any other adhesive needs you may have in your cake decorating.

What’s your favourite edible glue? Can you think of anything I’ve missed? Let me know in the comments!

Happy decorating!
xx Natalie

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Candy Crafts: Make Edible Twizzlers Twig Trees

Crafts | Sponsored

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I’m ashamed to admit that as crafty and creative as I am, there are very few crafts that I actually do with my kids. Isn’t that terrible?? I’ve always got one hand on my cell phone and the other on my computer, working.

Summer’s here, though, and I’ve got the boys home with me. I wanted to find a way to entertain them while at the same time keeping the peace during summer thrifting trips!

So today I’m sharing with you these fun Twizzler Twigs, which is an edible candy craft tutorial using Twizzlers Twists which you can not only have fun making, but just as much fun eating, especially on summer road trips!



How to Make Edible Candy Crafts: Twizzlers Twigs


STEP 1: Pick up supplies

Pick up the following supplies from the candy aisle and baking aisle:

  • Twizzlers Twists Original, Chocolate, Pull n Peel, and Rainbow
  • Extra candies and nuts for decorations (e. g. Reese’s pieces, Hershey’s Kisses, cashews, etc.)
  • Meringue powder
  • Powdered sugar
  • Non-stick baking paper
  • Plastic baggies
  • Scissors


STEP 2: Mix the sugar glue.

You’ll need a sugar gluing for gluing your Twizzlers Twists down onto the paper.

Mix together the powdered sugar (3.75 cups), meringue powder (3 Tablespoons), and water (4-6 Tablespoons) until it looks like a thick paste. Add it to a baggie and cut a hole in the tip.






STEP 3: Unwrap the Twizzlers.

This is the fun part! Unwrap the Twizzlers and watch how quickly everyone reaches and grabs for the candy!

Spread them out and sort them by colors, to easily find what you need.

You may want to buy extra packs of the Rainbow Twizzlers so that there are extra colors for grass, leaves, and clouds.



STEP 4: Cut up the candy.

Using scissors or a knife (or simply pulling apart), carefully cut the pieces and lay out the pieces to resemble grass, leaves, clouds, and more! This was the fun part. Use the Chocolate Twizzlers make great tree trunks and twigs! The Twizzlers Pull and Peel are great for creating thinner branches, too.



STEP 5: Glue down the Twizzlers pieces.

Using your sugar glue, squeeze until the sugar glue comes out of the cut baggie end. Don’t use too much or else it will turn into a big glob.





STEP 6: Let it dry!

This sugar glue will dry quickly, but remember–it’s not like super glue! Any bumping may cause it to slide off the non-stick paper.

My middle son created this little masterpiece. 😉 LOL.




They weren’t the prettiest creations but was it fun?? DEFINITELY!!



My youngest lost interest, so I made one for him using the Twizzlers Pull n Peel, which reminded me of shoestrings.

I mixed in some protein to off-set the sugar rush that the kids would get, so I made a “cashew Twizzlers” sun.



STEP 7: Peel off and eat it!

The original plan was to bring our edible crafts with us on the road to keep the boys entertained. But although the sugar glue is stronger than regular frosting, it wouldn’t withstand bumps and shakes; some of the Twizzlers would fall off. (This is okay if you’re leaving the candy crafts lying on a table).

We planned to take our Twizzlers with us for a day fun thrift diving at our favorite thrift store, though. So we peeled off the candy and took it along with us in small plastic lunch baggies.





STEP 8: Keep everyone happy!

We packed up in the van and headed to the thrift store. This week I’m headed to the Haven Conference (a DIY blogging conference) in Atlanta, and I’m searching for a great dress to wear while I’m there!

Thankfully, the bags of candy kept the kids entertained and focused on digging out their Twizzlers so I could look for outfits without as much interruption!



This was a fun project!



I’ve shared how we’re munching on Twizzlers for our summer fun and day trips to the thrift store–what greats idea do you have for taking Twizzlers with you on the road? Leave me a comment and let me know!

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Do-it-yourself ant traps: in the garden and in the garden

  • 1 Why are ants dangerous in the area
  • 2 Ant traps on trees
  • 3 Ant traps in the beds
  • Ants are creatures only in books. In the garden and in the garden, they act as pests, and if you do not take measures to get rid of them, you can be left without a crop or not collect it in the quantity you would like. To combat ants, gardeners use various means, including poisonous baits and dangerous traps. They can be purchased in specialized stores, but they are not cheap. To cope with the problem without going broke on chemicals, ant traps that you can make with your own hands will allow. To achieve the best effect, they must be periodically updated, but it is cheaper than using purchased drugs. An additional plus of homemade traps is that they are less dangerous for humans or their pets than professional ones.

    Why ants are dangerous on the plot

    Ants that have settled on the plot can cause a lot of trouble for the farmer:

    • they steal seeds;
    • gnaw on plant roots;
    • spoil berries, especially strawberries;
    • damage buds and flowers, wanting to feast on sweet nectar;
    • bite painfully.

    However, the main danger is not the ants themselves, but the aphids they breed. Science has long known about the symbiosis of these insects. Ants feed on the secret secreted by aphids in the process of life. Therefore, they take care of it, transferring it to fresh plants, and in winter sheltering it from the cold in an anthill. Aphids can not only seriously damage and weaken plants, but also completely destroy them. It is especially dangerous for young plants.

    Taking into account the damage caused by ants and aphids to garden and garden crops, it is imperative to fight ants. One of the safest ways for a person to fight this is to use traps that are easy to make with your own hands.

    Ant traps on trees

    Ant traps for fruit trees are the so-called trap belts. They can be made from various materials: fabric, sheepskin, adhesive tape, foil, cling film, paper. The selected material is wrapped or tied around the trunk, after which a substance is applied to it, which contributes to the destruction of insects and at the same time prevents them from penetrating to the crown of the tree. Traps are placed at a height of 20–50 cm from the ground.

    The following types of trapping belts are the most popular among gardeners:

    1. Adhesive tape . Usually, a ready-made tape is purchased, designed for catching flies. It can be replaced with ordinary stationery tape. Glue or a viscous gel, which is applied to it with an additional layer, will help enhance the action of the adhesive tape.
    2. Trap with glue designed to kill mice. It does not lose viscosity for a long time. You can build a trap from cling film. It is wrapped around the trunk, tied in the center with a cloth smeared with "mouse" glue.
    3. Sweet traps . The same cling film or tape can be coated with honey. It will attract the attention of the ants. But their paws will get stuck in it. Honey can be replaced with old jam mixed with borax or boric acid. Then the trap will be poisonous. Even if she does not stop one of the ants, he will die from the action of the poison.
    4. Gate trap . This trap is somewhat more difficult to do with your own hands than the previous ones. To make it, you will need a strip of rubber that can be wrapped around the barrel, fastening the ends and wrapping the bottom of the rubber up. To prevent the rubber from unfolding, it is fixed from below with adhesive tape. The resulting rubber chute is filled with vegetable oil. Ants, trying to overcome the barrier, drown in the gutter.
    5. Tire trap . A groove is made around the tree, a car tire cut in half is placed in it and filled with water.

    Ant traps on trees help to protect plants from ants and aphids, which they tirelessly care for, their use helps to reduce the insect population, but does not completely get rid of them, since trapping belts do not harm the queen ant.

    Ant traps in garden beds

    For the destruction of ants in the garden, traps are usually used, which are baits containing substances that are harmful to ants. You can give recipes for several of these baits:

    • 60 g of sugar and 20 ml of honey are mixed with half a glass of water. Combine this mixture with 20 g of borax. Sweet bait is distributed over plastic or metal lids. Traps are laid out around the beds, which are especially often visited by ants. You can also put them near the anthill, arrange them along the ant paths.
    • Mix a teaspoon of borax with 50 g of minced meat, roll into balls. Spread them between the bushes that the ants have chosen, along the ant paths, near the anthill.
    • Mix boric acid with honey, old jam or thick sugar syrup in equal proportions. To increase efficiency, add baker's yeast. Traps with boric acid are used in the same way as traps with borax.
    • Sugar, sugar syrup, jam or honey can be mixed with regular soda. It is safe for humans and pets, but harmful to ants.

    These traps help not only to protect garden crops from pests, but also to completely get rid of insects if one of the worker ants shares the “delicacy” they have found with the ant queen.

    Safer traps for ants are small containers of sweetened water or fermented beer.

    Ants can cause significant damage by settling in the garden or on the beds. Traps are one of the most effective means of controlling these insects. They can be purchased in specialized stores or do it yourself. Homemade traps are inexpensive, but can protect trees and other plants from ants.

    Carob tree healing properties and contraindications, gum, flour, syrup

    The carob tree has many names - ceratonia, sweet horns, Constantinople pods, John's breadfruit tree, chocolate tree, charuv, jewelry tree. People have known about the sweet taste of fruits for centuries, and every nation on whose lands these trees with spreading crowns can be found gave them their own name.

    There are references to sweet carob beans in the Bible - they were eaten by the prodigal son and John the Baptist. The healing and nutritional properties of beans are well known to the inhabitants of the Mediterranean, and merchants brought Tsaregrad pods to us from Constantinople until the beginning of the last century, then a period of oblivion began. With the beginning of the new millennium, carob (a sweet powder made from dried and roasted fruits), chocolate-flavoured syrup and locust bean gum reappeared on the domestic market. Now the number of fans of Ceratonia Siliqua is growing exponentially.

    Ceratonia is a unique tree with many amazing properties:

    • Pests never appear in the root system, nor in the bark, nor in the crown and fruits. For some reason, sweet pods repel parasites, which is why in Mediterranean culture the carob tree is revered as sacred.
    • Trees grow on rocky soil, reach a height of no more than 15 m and can live and bear fruit for centuries.
    • The evergreen tree has such a hard wood that it is extremely difficult to work with it. Expensive souvenirs are made from this material.
    • About 200 kg of beans are harvested from one tree each year.
    • The seeds inside the pods are hard and surprisingly uniform - each weighing 0.2 g. This constancy was noted in antiquity, and the seeds were used as a measure of weight when evaluating jewelry. The word "carat" comes from the Greek name for ceratonia - "keratos".
    • Avicenna in the "Canon of Medicine" recommended carob fruits to eliminate warts, toothache and jaundice.
    • From time immemorial, honey and wine have been made from sweet beans, glue has been made from seeds, and bark has been used in tanning skins.

    Where does the carob tree grow and what does it look like

    The evergreen carob tree usually reaches 10 meters in height. You can meet him on the rocky slopes in the oak, pine and juniper forests of the Mediterranean. In the homeland of ceratonia - in Italy, Spain, Israel, Portugal, Turkey, Cyprus - hundred-year-old and older trees are not uncommon. Also, ceratonia grow in the tropics and subtropics of India, Argentina, Brazil, Egypt, America, Australia and Africa. The carob tree is successfully cultivated in the Caucasus.

    Industrial plantings in Spain occupy over 150 thousand hectares, and in Cyprus 70,000 tons of sweet pods are harvested every year, most of the crop is intended for feeding livestock.

    Unpretentious tree thrives on infertile stony soils. Strong roots go deep into the crevices and supply the plant with moisture. Brown bark covers strong trunks with a branched crown. The twisted branches intertwine and the hard oval leaves form a dense crown.

    At the age of seven, ceratonia begins to bloom and bear fruit with fleshy beans, reaching 30 cm, which contain hard grains and light, tart flesh. Green fruits have an astringent and pungent taste, they are unsuitable for consumption. Once ripe, the indehiscent beans turn dark brown and have a sweet taste.

    Maybe you will be interested to read and find out what is the chemical composition of carob, what products are made from it and where you can buy it7 Read the article: - Carob, what is it and how to use it.

    Useful substances in carob

    Only bean pulp is eaten, gum is produced from seeds. In addition to an attractive sweet taste, the fruits are interesting for their rich content of nutrients. The pulp is 56% fructose, sucrose, maltose. Carob tree contains gallic acid and polyphenols, cellulose, B, E and A vitamins, calcium, potassium, copper, sodium, zinc, magnesium, manganese.

    • When high in sugars, carob (dried fruit powder) is a dietary product. Bean fibers slow down the absorption of sugar, blood glucose levels rise slowly, so chocolate, cocoa, carob syrup in moderation are allowed for diabetes.
    • The pulp is rich in vegetable proteins. Dried bean flour is mixed with cereal to produce mixtures that are nutritionally comparable to animal protein and yet free from gluten. This is important in a gluten-free diet.
    • Carob beans are practically free of fats, but contain fatty acids that are not synthesized in the body. In particular, the use of carob or syrup allows you to get linolenic and oleic acids.
    • Sweet fruits contain natural antioxidant tannin, which prevents cancer.
    • Fibrin, pectin and lignin eliminate pathogenic microflora in the intestines and promote the formation of lactobacilli.
    • Pectin protects the mucous membranes of the digestive tract from heavy metals hazardous to health.
    • Bean tea acts as a remedy for coughs and other manifestations of colds.
    • Carob decoctions help heal damaged mucous membranes in gingivitis, stomatitis and pharyngitis. Lotions relieve inflammation of the eyes and soothe inflammation of the throat well.
    Carob seeds.

    Locust bean gum

    Carob bean gum is better known as food additive E410. It is used in the food and pharmaceutical industries as an emulsifier and stabilizer. The chemical composition of locust bean gum is close to that of guar gum. It is a light yellow odorless powder, which is the remains of monosaccharides.

    When dissolved in hot water (85°C), the stabilizer becomes viscous, retains properties in salty and acidic environments, and when heated. When cooled, the product with E410 acquires a gel-like texture. These properties make gum an ingredient widely used in the production of ice cream, processed cheese, dairy desserts, bread, fruit and vegetable preserves.

    • E410 does not react in the gastrointestinal tract, is not absorbed and is completely excreted from the body.
    • The harmlessness of the additive allows it to be used in the manufacture of baby food. Carob gum is allowed as a dietary supplement in almost all countries.
    • Gum, like fresh locust beans, acts as an astringent. The supplement facilitates digestion, helps with upset and other disorders in the stomach. In addition, it is recommended for the treatment of asthma, cystitis and laryngitis, and has an expectorant effect.
    • Gum is also widely used in pharmaceuticals and cosmetology, it is added to creams for mature and problem skin, gels and other care products.

    Carob bean flour - carob

    Carob flour is more commonly referred to as carob. After grinding the pulp of mature beans, a powder is obtained with a high content of carbohydrates and vegetable proteins. Flour resembles cocoa in taste and color, but has its own sugars and does not require sweetening for culinary use. Chocolates and sweets are made from the powder, it is used in baking and for making delicious drinks.

    Carob is obtained by grinding raw or roasted beans, after heat treatment, almost all useful substances are preserved in the powder, and fiber, which is not completely soluble in water, promotes digestion.

    Although carob is called chocolate for those who are contraindicated in caffeine, the similarity of these products is more superficial. However, the taste of the fruits of ceratonia is pleasant, and there is still a slight aftertaste of cocoa.

    Benefits of carob:

    • Ceratonia is pest-free, so there is no need to treat the trees with pesticides.
    • Beans do not contain caffeine and theobramine, which excite the nervous system and are addictive. Carob can be safely consumed with high blood pressure and heart problems.
    • The product does not cause allergic reactions, it is approved for use during pregnancy and breastfeeding.
    • Cocoa chocolate often causes acne, especially in teenagers. Carob does not contain oxalic acid, which leaches zinc and potassium from the body, so the skin receives sufficient nutrition and is not irritated.
    • Raw fruit carob acts as a reliable remedy for diarrhea and soothes the stomach. An environmentally friendly product is recommended even for infants.

    Read a very interesting article: - If you have diabetes, you can have chocolate.

    Carob syrup

    Locust bean syrup or molasses is obtained by boiling the crushed pods and evaporating the water. Thick sweet substance is in high demand in many countries - syrup is added to pastries and drinks, sweets are made with it, ice cream, cottage cheese, pancakes and desserts are poured. Delicious natural sweetener can be added to tea and other hot and cold drinks. In molasses, all useful substances are concentrated, so it is often used as a medicine for coughs and stomach disorders.

    Useful properties of the syrup:

    • Children like the taste of sweetness. The syrup can be given to strengthen the immune system and recover from illness. Kids eat meals with this product with pleasure and at the same time receive vitamins, proteins and microelements.
    • The absence of refined sugar makes the product suitable for diabetics. Natural sugars do not provoke sharp jumps in blood glucose levels and are recommended for diabetics when consumed in moderation.
    • Syrup has three times more calcium than milk.
    • The curative properties of the syrup are recognized by folk and official medicine; medicines for coughs, sore throats, insomnia and diarrhea are prepared on its basis.
    • Syrup normalizes the work of the gastrointestinal tract, equally effective in constipation, diarrhea and poisoning.

    A weight loss system based on ceratonia syrup has been developed. It has been noticed that excess weight goes away if you drink a glass of water with a tablespoon of syrup and a teaspoon of lemon juice before meals. Substances of the carob tree suppress appetite, the first results of the diet are noticeable after 7-10 days.

    Carob tea

    Carob pods are used in the preparation of herbal tea. Crushed dry beans are brewed with boiling water and a sweet drink is obtained that tastes like spicy compote. Carob tea can be drunk every day, it retains all the beneficial substances of the carob tree and does not contain caffeine, which is not always useful for everyone.

    You can find green tea with carob in stores. In this combination, carob powder is traditionally brewed in the East. The fortified drink has a pleasant aroma and an interesting tart-sweet taste. Tea with carob is brewed in the usual way: a teaspoon of the dry mixture is placed in a warm teapot for each cup and one more spoon, poured with water with a temperature slightly below boiling (+90-95°C) and infuse for about 10 minutes.

    Contraindications: So that a useful product does not cause harm

    All the gifts of the carob tree are a real treasure. An excellent cocoa substitute, healing, nutritious and rich in nutrients, it will bring many benefits if used wisely.