Healthy sugar free recipe we can enjoy having without guilty conscious.
As I most recently have a little time, I had been searching on the internet the other day. Trying to find new, challenging ideas, inspirational meals that I have never tested before, to surprise my loved ones with. Searching for quite some time but could not discover any interesting stuff. Right before I wanted to give up on it, I ran across this delightful and simple treat by chance on Suncakemom. It looked so fabulous on its pic, it called for fast actions.
It had been easy to imagine the way it is created, how it tastes and just how much my hubby is going to love it. Actually, it is very simple to please the guy in terms of puddings. Anyways, I visited the blog and simply used the step-by-step instuctions which were combined with impressive images of the procedure. It just makes life much simpler. I could suppose it’s a slight effort to take snap shots in the midst of baking in the kitchen as you may will often have sticky hands so that i highly appreciate the effort and time she put in to build this blogpost and recipe easily followed.
With that in mind I am encouraged to present my own recipes in a similar way. Many thanks for the thought.
I was fine tuning the original mixture create it for the taste of my loved ones. I’ve got to tell you that it was a great success. They enjoyed the flavour, the thickness and loved getting a sweet such as this during a busy week. They quite simply wanted more, a lot more. So the next time I’m not going to commit the same miscalculation. I am likely to double the amount .
This was inspired by gluten free carrot cake recipe from SunCakeMom
Measure ingredients and preheat oven 356°F / 180°C
Peel and grate carrots.
Separate eggs and put egg whites into a medium size mixing bowl.
Whisk egg whites until hard peaks form.
Add yolks one by one whilst keep whisking the whites.
Grind almonds and flax seed.
Mix dry ingredients (millet flour, baking powder, cinnamon, ground flax seed and almonds together.
Add grated carrot to the dry ingredients mixture and mix well.
Slowly add it to the whisked eggs and fold it in carefully. Add coconut oil with the batter as well.
Cover cake mould with baking paper.
Pour mixture into the cake mould and put it in the preheated oven for 30 minutes.
Whilst cake base is baking, prepare cream on top.
Put gelatine leaves into the warm orange juice and wait until completely dissolved. Wait until the cream hardens enough to be able to hold the top layer.
Put Mascarpone and orange juice into a mixing bowl.
Beat until incorporates well.
When cake base cooled properly, spread cream on top evenly.
Decorate with nuts or pieces of fresh fruit.