Carrot Squares

In Bake, Breakfast, Dessert, Gluten-free, Oven on July 16, 2015 at 4:21 am


In a blender, pop in:

  • 2 egg whites
  • 1 tablespoon of non-dairy butter like Soy-free Earth Balance™ (or regular unsalted butter, if you can have dairy)
  • 1 tablespoon of sunflower or safflower oil
  • 2 tablespoons of raw honey
  • 4 tablespoons of sugar
  • 1 teaspoon of cream of tartar
    Give it a whizz till everything combines into something that looks like baby food, then add:

  • 1/4 cup of almond meal
  • 1 teaspoon of baking powder
  • 1/2 cup of rice flour
  • 1/4 cup of potato starch
  • 4 tablespoons of cup of tapioca starch
  • 1 teaspoon of ground cinnamon
  • 1/8 teaspoon of ground nutmeg
    Whizz everything till well-incorporated, then fold in (no whizzing this time):

  • 1/4 cup of roughly crushed walnuts (get some of it for topping the cake later)
  • 1 cup of grated carrots
    Pour the batter in greased muffin cups. This should make 4 to 6 standard-sized squares.

    Bake in a preheated oven for 35 minutes at 180ºC.

    Cool on a rack for 5 minutes then top with dairy-free cream cheese like Tofutti™ (or regular cream cheese, if you are allowed dairy) and the crushed walnuts you’ve set aside. Serve with your favorite beverage. I love having this with black coffee.


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