One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Ginger-Carrot Cake
– Gluten-Free & Dairy-Free –
Who says dessert can’t be nutritious?! This is the perfect autumn treat: two kinds of ginger AND spices AND orange sauce to make it all look pretty. Yes, please!
Dry Ingredients
1/2 cup rice flour
1/2 cup buckwheat flour
1/2 cup tapioca starch
1/3 cup almond or hazelnut powder
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
Second bowl
120ml olive oil
3/4 cup brown sugar
60g apple sauce
3 eggs
3 medium carrots, shredded
- Pre-heat oven to 350*F.
- In a large bowl, add all dry ingredients.
- In a second bowl, combine oil and brown sugar and mix together to obtain a smooth texture.
- Add apple sauce and eggs and mix.
- Add grated carrots to flour mixture and mix with a spatula so that each piece of carrot is coated with flour.
- Pour the wet ingredients in as well, and stir to combine.
- Pour into cake pan of choice and bake 25-35min at 350*F.
- Allow to cool.
- Serve with orange sauce (orange juice + orange zest + icing sugar in plain yoghurt).
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »