Oh, summer!
Hitch hiking and experimenting in other peoples kitchen really gets you in to the flow of the moment. Last summer I really got lost into the world of baking cakes with carrots while putting my thumb in action in a Spanish bachelor kitchen. My guys really didn’t mind me cooking and even some of the devoted carnivores munched a nice breakfast for bunnies.
The only challenge was who was going to clean the kitchen afterward.
I get off from the drive of the flow on that moment =D
Stuff needed:
About 400g of carrots
4 dl of whole grain flour mixture
½ dl of cane sugar
½ dl of olive oil
+ 3 tablespoons of cinnamon (For me it’s an addiction)
Instead of 4eggs you might want to use 2 dl of organic fruit sauce (That smashed fruit stuff you give to babies)
A hint of Sea salt
About 3 tablespoons of raisins and maybe 3 tablespoons of crushed almonds
On the top some brain nuts (= hazelnuts) or almonds
What to do?
Peel and grade carrots and add olive oil and fruit sauce. Then mix all the dry ingredients together and add to the carrot paste. Spread in oiled baking mold, add brain nuts and bake in oven in 180C for about 45min.
Enjoy on a warm summer morning with a glass of lemongrass or herbal tea with lemon. Honey maybe added for us who owns a sweet tooth. For a salty version you might want to try some natural cheese spread on top of the cake. Quite good!
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