Blood Orange Carrot Cake [GF]
Carrot Cake - A Classic
Yields ~ 1 Small Loaf Pan
250 g | 2.5 c Almond Flour
100 g | 0.5 c Butter
100 g | 0.5 c Sugar
0.5 Blood Orange Zest
2 Eggs
20 g | 1 Tbs Pure Maple Syrup
2 g | 0.5 tsp Cinnamon
95 g | 1 c Carrot
3 g | 0.5 tsp Salt
50 g | 0.5 c Walnuts
Prep) Spray a small loaf pan liberally and line with parchment. We found this recipe likes to hold fast onto the pan it was baked in.
1) Cream the butter and the sugar together until light and fluffy.
2) Add the eggs one at a time being sure they are fully incorporated before adding the zest and maple syrup.
3) Mix in carrots followed by the dry ingredients.
4) Fold in the toasted, chopped walnuts and then smooth into a sprayed loaf pan.
5) Bake at 350° F for 30-40 minutes until the top feels slightly firm and a toothpick comes out clean.
Blood Orange Gastrique - Thique
Yields ~ 1/2 cup
55 g | 0.25 c Sugar
40 g | 3 Tbs Apple Cider Vinegar
60 g | 0.25 c Blood Orange Juice
1) Combine all ingredients in a small pot and set over medium-high heat.
2) Reduce the liquid by half.
*The mixture should retain its shape if dripped onto a plate.
Cream Cheese Fluff - Like a Cloud
Yields ~ 1 cup
120 g | 0.5 c Cream Cheese
30 g | 2 & 0.5 tsp Sugar
10 g | 1.5 tsp Pure Maple Syrup
A Dash of Cinnamon
70 g | 0.25 c Oat Milk/Milk
1) Cream the cream cheese and the sugar together until completely smooth.
2) Add cinnamon before turning the mixer on medium speed and slowly stream in the maple syrup and the milk.
3) Spoon the mixture into an ISI and charge it. Store in fridge until ready to serve.
* To make this without an ISI simply use heavy cream instead of milk and whisk it in into medium peaks. Then spoon into a piping bag and you're good to go!
Candied Walnuts - Great for snacking
Yields enough to snack on while you work.
90 g | 0.75 c Walnuts
40 g | 3 Tbs Sugar
3 g | 0.5 tsp Salt
20 g | 1 Tbs & 1 tsp Water
1) Combine all ingredients in a small pot and set over high heat.
2) Stir constantly to make sure you obtain an even coating of sugar and so the walnuts don't burn.
3) Cook until the nuts are covered in a medium amber caramel and then dump them out onto a tray lined with parchment paper to cool.
