Carrot cake is one of the only cakes I really like to be honest – and during fall I always feel like baking. Everything from pies to cakes. All though as you know, I am not a big fan of flour and dairy products – which often results in carrot cakes that end up in the fridge until its no longer nice to eat – how fun is that?
The carrot cake made here today is on the other hand completely free of gluten and dairy. I think it taste just as good – follow the recipe below if you want to try it!
Cocina Pura Vida
I got the idea this summer when I was in Alcossebre with my friends and family. We were visiting the new organic restaurant int the small village of Alcossebre – Cocina Pura Vida. Pura Vida is a gastronomic, social and cultural space – aimed to always put health first and foremost. At Pura vida they believe that the properties of food should be in balance with the power of Ying and its complement.
They have over a decade of developing their concept of creative and conscious cuisine – since their beginning in Zaragoza they now have a restaurant in Barcelona and an ongoing project in Alcossebre.
They served a carrot cake with walnuts that was completely vegan (so I don’t know what I should do about the eggs – maybe change it into to chick pea broth) and organic. It was so good – so I had to try and make my own.
Carrot Cake – Gluten & Lactose Free
Carrot cake is a juicy cake which I have come to know can be perfectly made without gluten or dairy products. Today I made a carrot cake with a base of almond and hazelnut flour instead of ordinary flour. It tastes great with ore without frosting – this time, instead of making a frosting, I served it with home made banana ice cream (just frozen banana and almond milk in the mixer).
Carrot Cake – Ingredients
100 grams of pitted fresh dates
2 cups of almond flour
0,5 cups of hazelnut flour
3 table spoons of coconut oil
1 tablespoon of ground cinnamon
2 teaspoons baking powder
1,5 deciliters of whole walnuts
a pinch of sea salt
Carrot Cake – How to Make it
1. Preheat the oven to 200 degrees Celsius.
2. Mix the dates and eggs with a stick blender
3. Peel and finely grate the carrots
4. Add the carrots and remaining ingredients and blend until well mixed.
5. Fill a baking tin with the batter
6. Bake in the oven for 30-40 minutes, make sure it is dry in the middle & remove it from the baking tin.
Fall is here and it feels quite nice. I am a big fan of the fantastic fall colors, and I love to update my closet every year. During fall hiking is one of my favorite work outs – hiking in the mountains can be really tough during the hot summers, but during fall it is perfect.
Fall season always means new sneakers, these three are really nice from Nike. Until Sunday, September 25th you get 20% off on many Nike sneakers from Zalando.
Gazpacho is one of my favorite soups. Healthy, cooling and if you make it like I do – completely vegan and raw. Sometimes if I make it after or before a workout session, I add some hemp protein for an extra boost. You can find a lot of ingredients like that here (affiliate link).
Gazpacho – Ingredients & how to make them
Gazpacho is a cold tomato-based soup from Spain, which is sweet with a taste of garlic, olive oil, salt and vinegar. It is perfect for hot summers, but I like it any time of year. During the colder months, it gives you a vitamin boost! Gazpacho also fit nicely in small glasses on a buffet table or as a starter.
As a variation, if you don’t want it raw and vegan, you can add shrimp, crayfish or croutons – or anything else you like!
Gazpacho – All you need (for 4 portions) is:
1 red pepper
0.25 pot basil
375 grams of tomatoes (3 large tomatoes)
1 large clove garlic
1 shallot onion
2 deciliters vegetable stock
0.5 table spoons of herbal salt
1 table spoon of honey
1 teaspoon freshly squeezed lemon juice
3 table spoons of hemp protein
2 sticks of raw chopped celery
3 tablespoons of extra virgin olive oil
Finely chopped herbs (to mix)
Seed the peppers and cut into smaller pieces. Cut the tomatoes into small pieces and rough chop the garlic and shallot. Peel the cucumber and chop it coarsely. Mix together with basil, stock, salt, honey and lemon juice. Use a blender or hand blender. Season with black pepper and Tabasco. Place in the fridge for at least 1 hour.