I attempted a new recipe this week for MacroTreat Friday and well...it was a flop. Sorry!
I'm still getting used to my new teeny tiny gas oven. I'll try again for next week. Instead I'll dust off something old for ya'. :)
In the spirit of all things Easter, let's follow my train of thought:
Easter -> bunnies -> bunnies eat carrots -> carrots -> mmm carrot cake!
And by golly, I have an old recipe for carrot cake kickin' around, that I made in Japan in my rice cooker! I am more than confident that you could bake it in the oven instead (suggestions below).
MTF: Whole Grain Macro Carrot Cake
This is a super natural, healthy wholegrain cake. I made it and baked it in my rice cooker in Japan, and it turned out super nicely. It is a great breakfast cake! <3
- I would swap out the stevia for some pure maple syrup (perhaps 2-4 TBSP of maple syrup) mixed in with the wet ingredients, and to compensate would reduce the almond milk by a couple of tablespoons to make up for the difference.
- When I cooked it in the rice cooker, I just kept it in there for a total of about 45 minutes. I just set it for about 20 or 30 minutes, and then checked and turned it on for a bit more. I can't remember the exact setting, but it was either the white rice setting, or a setting that allowed you to just choose an amount of time. It shouldn't matter too terribly much <
- TO BAKE IN AN OVEN: I would follow my initial recommendation of about 350F. I would begin checking at 25 minutes.
- If you don't want to puree your own kabocha, simply use an equivalent amount of canned pumpkin.
HAPPY EASTER my Dainty friends <3
May you all be well, be loved, and enjoy the long weekend!