Gluten-Free Carrot Cake

Why don’t you start a day with a freshly squeezed carrot, ginger and apple juice?

My tasty juice for 2 persons contains of 4 carrots, 2cm length of ginger and a medium size apple.

In my cake I use the fruit fibre left in the juice maker.

Ingredients:

Eggs	6
Carrot fibre	4
Apple fibre	1
Grind pumpkin seeds	50g
Grind sunflower seeds	50g
Gluten-free flour	100g
Sodium bicarbonate	1 tsp
Sugar	100g
Maple syrup	2 tbsp
For covering the cake
Melted dark chocolate	100g
Grind walnut	5g

Method:

 Preheat the oven to 180 ⁰ C

 Beat the eggs with the sugar and the maple syrup.

Add the rest of the ingredients and mix them well.

Transfer the batter into a (25cm x 10 cm x 10 cm) baking tin.

Bake it for 30 minutes.

When the cake is cold cover the top with melted chocolate and sprinkle the walnut on.

(melt the chocolate using  water bath)

http://www.balazsbolygo.com/glutentheenemy.com/

Delicious cake with no flour

This cake is suitable for gluten-free diet. The preparation does not require special cooking skills. It is easy to make. The cake contains seeds and nuts, so it provides omega 3 fatty acids.

Ingredients:

eggs	3 medium
sugar	½ mug
maple syrup	1 tbsp
ground poppy seeds	1 mug
ground almond	1/3 mug
ground walnuts	1/3 mug
ground sunflower seeds	1/3 mug
butter  melted	30g
sodium bicarbonate	1 tsp

Method:

Beat the eggs in a medium bowl

Add the ingredients one by one and mix them  well

Transfer the mixture into a baking tin with about 20 cm diameter

Place it into the 180 ⁰C preheated oven

Baking time 30 minutes

It is a rich chocolate cake, which is highly suitable for any family celebration.

Cake

Ingredients 

7 7 120g 100g 100g 100g 1 tsp 1tbsp

Eggs yolk Eggs white Unsalted butter Dark chocolate Grated almond / walnut   Sugar/honey Vanilla extract Corn flour

For baking you should use baking tin with diameter of 20-25 cm.

Preparation of the tin:

·       If it is a non- sticky coated tin you oil it and after sieve little flour to cover the surface thinly.

·      If it is silicon baking tin you just oil it.

Set the oven 180 ⁰C

Method

·      Soften the chocolate in a bowl placed in water bath (pan with boiling water in it)

·      Whisk the egg whites in a bowl until you get a hard froth.

·      Beat the egg yolks with butter than add the sugar and vanilla extract.

·      Add the melted chocolate, almond/walnut and flour to the mixture.

·      Gently fold in the egg foam

·      Transfer the mixture into the tin.

·      Place the tin into the preheated 180 ⁰C oven. 

·      The baking takes approximately 35-40 minutes (you can check it with a fork, if the pastry does not stick to the fork it is ready)

·      When it is ready you empty the tin onto a kitchen towel finely covered with icing sugar (in this case the cake does not stick to the towel) and you cover the top of the cake with a damp kitchen towel.

·      Leave it to cool.

Cream

Ingredients

100g 100g 200g

Melted dark chocolate Icing sugar Mascarpone cheese

Method

• Soften the chocolate in a bowl placed in water bath
• Mix the sugar, mascarpone cheese and dark chocolate to a light cream

Finally:

Cut the cake horizontally into two.

Put the ¾ of the cream on one half.

Place the other half on it.

Decorate the top with the remaining cream and whole almonds or walnuts.