Happy Friday dear people đđđ
How is your day going? For me it’s about slowing down and relaxing, I cannot really work a lot as I have both kids at home đ
But maybe that’s a sign I need to work less đ¤
This morning I spontaneously whipped up a cake. It’s a carrot olive oil cake, that turned out so soft, fluffy and delicious, and at the same time it was so easy to make, that I want to share this recipe with you straight away đđđĽ
The best part is the carrots are blended, so there’s no need to grate them. Apart from the blender you’ll need a mixing bowl and a small (about 18cm) square brownie pan. Or a different baking pan of similar size.
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Carrot olive oil cake
2 medium carrots (about 150g) peeled and roughly chopped
1 clementine (sub half of a medium orange), peeled
80ml olive oil
120ml plant milk (I used oat)
80g raw cane sugar
175g wholemeal spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 tsp of cinnamon
1/2 tsp of ground ginger (optional)
Add chopped carrots, clementine, olive oil and plant milk to a blender. Blend on high for about 15 seconds. Transfer the mixture to a large mixing bowl, add sugar and whisk. Add flour, baking powder, baking soda, salt and spices. Stir until well combined, but don’t overmix. Transfer to a brownie pan lined with baking paper. Top with chopped walnuts (optional). Bake at 180C for 30 minutes. Let cool on cooling rack.
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#cake #vegancake #sweettooth #healthyfoodshare #eathealthy #veganbaking #healthyfood #healthyfoodies #healthychoices #veganfoodshare #plantbased #whatveganseat #youarewhatyoueat #vegan #eeeets #bestofvegan #veganrecipes #healthyrecipes #vegansofig #healthymealideas #healthycake #carrotcake #cleaneating #comfortfood #foodblogger #foodpictures #foodphotography #healthyeating #healthyeats #recipes
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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
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Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
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Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
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Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
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Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
