Sunday, December 25, 2016

Gluten-free, Sugar-free Carrot Cake

1 rounded cup gluten-free flour blend (millet, brown rice, quinoa, flax meal)
1/2+ t. baking soda*
1/2+ t. baking powder*
4-5 T. cinnamon
2 t. coriander
1 t. cardamom
1/4 t. nutmeg*
1 1/2 inch segment fresh ginger, grated
1/2 rounded t. Himalayan salt
3 eggs
1 cup coconut oil
2 t. vanilla (preferably alcohol-free)
2/3 cup pecan (or walnut) pieces
1 1/2 cups grated carrot
*The starred ingredients I have avoided for a long time because they previously aggravated my candida. Today I successfully tried them out. No, this was a treat and I'm not now introducing these ingredients to my diet regularly, but just wanted a special treat. The same applies for the large amount of grated carrot which has a higher glycemic load than I can typically handle. Hooray! My body accepted the treat and I had no consequences. How wonderful! I'll still be strict with my diet but I do know the strictness if really paying off! 

To make, combine dry ingredients and then add the wet, adding the grated carrots last. Pour sticky batter into a greased and floured baking dish and bake on 350F for 40 minutes. Gluten-free baked goods don't brown typically like glutinous ones, but there will be a golden glow to the finished cake, which btw is more like a rich bread. Test for cake being properly cooked with a toothpick. If the inserted toothpick comes out batter-free, then the cake is ready to pull from the over and enjoy. Yum!

No comments:

Post a Comment