My new (school) year resolution is to get back to baking, and even cooking. Somewhere along they way in the last couple of years, and for whatever reason, I stopped baking and (creatively) cooking.
I've had a bag of carrots sitting in my fridge, and unless I turned those carrots into a break or carrot or something I could have with coffee, they weren't going to get eaten. So yesterday I became inspired to bake for the first time in a long time, as I enjoyed a leisurely day off on a cool Sunday.
I wanted to make a carrot cake that was breakfasty. In other words, a cake that had a good amount of fibre, some protein, not too sweet, and generally hearty.
When I baked in the past I always experimented using different flours. I wanted to do the same yesterday. As I browsed through the Bob's Red Mills flours I found a garbanzo and fava bean flour, which is high in fibre and protein (6g and 7g per 1/4 cup flour, respectively). Perfect! I combined it with all-purpose flour because I still wanted a nice, spongy and soft texture. Alright, let's get to the recipe.
Ingredients
1 1/4 cups all-purpose flour
3/4 cups garbanzo and fava bean flour (Bob's Red Mill)
4-5 carrots (2.5-3 cups)
3/4 cup dark brown sugar
3 eggs
1 cup walnuts (I broke them a little)
1/3 cup soy milk (use any milk)
1/3 cup butter
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/8 teaspoon each allspice and nutmeg
pinch salt (other recipes call for 1 teaspoon)
Directions
Preheat oven to 350 degrees F.
Combine dry ingredients in bowl.
Peel and grate carrots
Combine wet ingredients and sugar
Melt butter for 30-60 seconds and let cool before mixing, then mix into wet ingredients
Add dry ingredients and mix well without overmixing.
Place in a 9 inch loaf pan and cook for 50-60 minutes. Mine was done at 50 minutes.
Let cool before serving or photographing.
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