Yo las freeze y cuando me da antojo, tengo a mano una dulzura, sin gluten y ademas sana. Recuerden siempre freezar trozadas las tortas. Espero que les guste!!
Ingredientes
- 125 gr de premezcla (yo use Farina de Schaer)
- 100 gr de harina de trigo sarraceno
- 2 cdtas de polvo para hornear libre de gluten
- 1 cda de canela
- 3 cdas de lino molido hidratados en 6 cdas de agua y reposados 15' en la heladera
- 125 gr de azucar integral
- 100 cc de aceite de maiz o alguno neutro a gusto
- 200 gr de zanahoria rallada
- 1 manzana mediana rallada
- 1 trozo de jengibre rallado(a mi me encanta asi que puse uno grande)
- 150 cc de jugo de naranja
- un puñado de pasas de vuva (opcional)
- 3 cdas de almendras fileteadas(opcional)
Instrucciones
Preparar la mezcla de lino molido y agua y poner a reposar en la heladera. Precalentar el horno a 180ºC si es gas o 200º si es electrico. Engrasar y espolvorear, el o los moldes. Mezclar todos los ingredientes secos excepto el azucarcon un batidor de varas. En otro bowl mezclar el lino hidratado con el azucar y el aceite hasta que este bien homogeneo. Agregar la zanahoria, la manzana rallada y el jengibre y sumar el jugo de naranja y si quieren las pasas de uva. Mezclar todo bien hasta este homogeneo. Unir lo humedo y los seco y agregar un puñado de pasas de uvaLlenar el o los moldes por la mitad o maximo 2/3. A gusto agregar almendras fileteadas. Hornear 25' o hasta que esten doradas y al pinchar con un palillo salga limpio. A disfrutar para el te o para un desayuno de invierno.
Summer is gone from Berlin so I wanted to bake some cake. It is been a while I wanted to try some kind of carrot cake and also I got myself as a brithday present some Weck's jars, they can go to the oven and they are perfect for personal cakes like the ones I did. It shield 4 big personal cakes, 6 medium or you can also made them into muffins. I know carrot cake it's suppoused tohave a frosting but I don't really like them so I topped them withsliced almonds. Not to waste to much time grated the carrots, the apple and the ginger with the chopping tool of the handmixer. As many vegan and glutenfree recipes the texture is changing with the time so I recommend to eat them fresh out of the oven or freeze it in portions to eat later. It's perfect company for a nice tea or cold day breakfast. Hope you enjoy!
Ingredients
- 125 gr flour mix (I used Farina de Schaer)
- 100 gr Buckwheat flour
- 2 tsp baking powder
- 1 Tbsp cinnamon
- 3 Tbsp flax meal mix with 6 Tbsp water and rested 15' in the fridge
- 125 gr raw sugar
- 100 cc corn oil or any neutral of your taste
- 200 gr carrots grated
- 1 medium apple grated
- 1 piece of ginger grated
- 150 cc orange juice
- a handful of raisins (optional)
- 3 Tbsp of sliced almonds(optional)
Instructiones
Mix the flaxmeal with the water and let rest in the fridge for about 15 minutes. Preheat oven into 180ºC gas 200 electric. Grease you cake tin, cake jars or muffinforms and dust them with gluten free flour. Mix thoroughly all the dry ingredients except the sugar. In another bowl mix the flaxmeal preparation with the sugar and oil until it's even and add the grated carrots, apple and ginger and if you want raisins. Mix dry and wet ingredients until the batter is smooth and fill the glass up half or maximum 2/3 of it.Top with the sliced almonds and bake for 25 minutes ir until the top is golden and/or when a toothpick comes out kind of clean. I love it as a company for a nice tea or a heartwarming cold morning breakfast. Hope you like them!!
