Hello everyone! Here I am after a long absence and after a long and amazing holiday in Sri Lanka! I love this land full of wild life, nature and kind people. I spent most of the time surfing in beautiful places, eating good food and sleeping...and unfortunately now this is only a very nice memory as I am back to Holland where autumn seems already started.
During my holiday I thought about many new recipes to try and here is the result of one of my trial. This carrot cake is divine, and it is vegan and almost flour-free. The combination of the coconut flour with almonds and coconut oil create an amazingly soft consistency, while the almond on top add crunchiness to every bite!
Ingredients:
100 gr coconut flour
50 gr of almond flour (or 50 gr of almond to be processed)
50 gr of spelt flour (if you prefer a flour-less version, use 100 gr of almond flour)
1 grated big carrot
1 tablespoon of coconut oil
200 ml of vegetal milk
12 dates
a big handful of almond for the topping.
Method:
Pre-heat the oven to 180 degrees.
In one bowl put all the dry ingredient together (the flours and the carrots) and mix well.
In the food processor mix together the dates with the milk till you obtain a creamy consistency. Add the cream to the flours and mix well. Add one tablespoon of coconut oil and still everything well. If the mixture is to dry add more milk. You should obtain a compact dough, not too dry and not too soft.
Place the mixture in a baking tin. Top the cake with chopped almonds.
Bake for 180 degrees for 30 minutes. Enjoy!
Ingredients:
100 gr coconut flour
50 gr of almond flour (or 50 gr of almond to be processed)
50 gr of spelt flour (if you prefer a flour-less version, use 100 gr of almond flour)
1 grated big carrot
1 tablespoon of coconut oil
200 ml of vegetal milk
12 dates
a big handful of almond for the topping.
Method:
Pre-heat the oven to 180 degrees.
In one bowl put all the dry ingredient together (the flours and the carrots) and mix well.
In the food processor mix together the dates with the milk till you obtain a creamy consistency. Add the cream to the flours and mix well. Add one tablespoon of coconut oil and still everything well. If the mixture is to dry add more milk. You should obtain a compact dough, not too dry and not too soft.
Place the mixture in a baking tin. Top the cake with chopped almonds.
Bake for 180 degrees for 30 minutes. Enjoy!