Organic Carrot Cake (without butter)
4 organic eggs
140gr de vegetal oil
160gr appel compote (prefereable if homemade)
160gr brown non refinated sugar
160gr rapadura sugar
3 coffee spoon of vainilla
300 gr organic flour or spelt flour
2 coffee spoon of baking soda
2 coffee spoon of baking powder
1/2 coffee spoon of salt
1/4 coffee spoon of nutmeg
3 coffee spoon of cinnamon
200gr of organic grated carrots + some more to decorate
125 gr pecan nuts cutted into pieces
Heat the oven at 180ºC.
Mix in a bowl the eggs, the oil, the apple compote, the sugar and the vainilla.
Add, the flour, the baking soda, the yeast, the cinamoon and the nut meg.
Add the 200gr of grated organic carrots and the pecan nuts.
Put your mix into the molds and cook in oven for 30/40 minutes.
Cool down for a few minutes.
To decorte use oats flakes, fresh grated carrot and pecan nuts o orange glazed.
Sometimes I do a homemade crumble that I put onto it.
Vegan Truffles with almond puree
150gr dark chocolate (70% cacao at least)
100gr of almond puree (like the tahini but with almonds)
1 big spoon of honey
1 big spoon of pralin (mix of hazelnuts and brown sugar)
1 big spoon of sugar free cacao
To decorate the truffles, we used sesame seeds, pistachios, nuts, hazelnuts, cacao, coco seeds and praliné!
Melt the chocolate (au bain-marie) in a bowl clean and dry.
Once out of the fire, mix the almond puree and the honey and add the melted chocolate.
Cool down and put in the fridge for 1 hour.
After this time, and with your hands ( freshened with cold water), take half a spoon of the chocolate preparation and do a circle form.
Prepare a few plates to separate the pralin, the cacao, the sesame, the pistachios, etc.
Roll the balls in one of the plates.
You can conserve the truffles in a fresh place for one week. Remember to remove them of the fridge a few minutes before serving.