Teff Carrot CakePrint Recipe
- 1 cup Teff
- 1 cup Oat Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 carrots
- 2 eggs
- 1/2 cup monk fruit golden sugar ( or brown)
- 2 tbsp tahini
- 2 tbsp milk
- 2 tsp cinnamon
- dash salt
- 1/2 cup olive oil
- grated orange zest
- sesame seeds
Preheat oven to 350F. Take out a loaf pan, grease it and set it aside.
Using a grater, carefully grate the two carrots and add them to a large mixing bowl. Add everything else in the ingredient list except the sesame seeds and use a spoon to slowly start mixing it together.
Notice as the cake dough starts to come together if it is too dry add 1 tbsp of milk or water as needed, the batter is going to cook for a while so it should have enough liquid to ensure the carrots are cooked. When the batter is to your liking add it to the loaf pan.
Once the oven is preheated, top the batter with sesame seeds and bake for 50 min. Let cool in the oven before removing.
If you follow me, you know I am all about healthy eating, making it nutritious quick and sometimes easy- depends on your comfort level in the kitchen I guess. If your new to toasty, welcome.
I recently went to a dinner at a friend of mine who cranked out an amazing shakshuka, tabouli, and roasted veggies. I wasn’t surprised given her Isreali roots, but she is also a nutritionist. In thinking of something to bring to her for hosting us, I thought of a nice “American” carrot cake only made a little- ok a lot- healthier.
Tradition carrot cake might as well be an early grave full of fat and not much nutrition. This version, using Teff, and ancient grain found online or in health food stores from Ethiopia, is full of protein, fiber and vitamins. Using monk fruit sugar to sweeten it up, it wont raise your blood sugar and is enough to full you through any momentous morning or calming enough with tea as a midnight snack. Best of all? It comes together in one bowl ( seething pastry chefs to follow)…