This blog does not fall short of sweet carrot recipes: A raw carrot cake, muffins and even breakfasts, such as a bunny-friendly porridge, granola bars and a smoothie. I naively believed that I had tried all the possible combinations of flavours: orange, coconut, ginger, cinnamon, cardamom… But the Swiss took me by surprise with a Rüblikuche. I can’t possibly pronounce it correctly, but at least I can try to replicate it the vegan way.
I became acquainted with this carrot-cake at work. I was expecting the traditional association of carrots, almonds and cinnamon, and perhaps orange peel. How wrong I was! This cake tasted incredibly nutty. I was overwhelmed by the sort of emotion that only food discoveries give me. I must admit that I had to devour a second piece of cake to make sure I had not dreamed it. It was a hazelnut-carrot-cake.
Soon enough, I tweaked the recipe in my own way – vegan, much less sweet and also gluten-free. The original recipe is actually very sweet and buttery. By the way, if you want to learn about the detrimental effects of sugar consumption, I suggest you watch « That Sugar Film« , an Australian documentary that really opened my eyes about the effect of sugar on the body.
This film traces the journey of Damon Gameau, who decides to consume each day the amount of sugar present in the « average » diet of his country: no less than 40 teaspoons of the stuff! He feeds exclusively on so-called « diet » foods, in which fat is replaced by a sweetener or starch. However, Damon continues to practice regular physical activity.
The effects on his health and mental state are astonishingly quick. In addition to the new layer of visceral fat around his abdomen, Damon develops in less than 2 months a fatty liver condition. Yes, like the geese and ducks force-fed corn and soy in my home country to make foie gras.
This documentary happened at a time when my dear Papa had developed an intolerance to fructose, due to his excessive consumption of apples and honey. I now use much less sugar than before and avoid gorging on fruit like I used to, despite my hereditary appetite for apples. Let us not forget that fructose is also hidden in many processed foods and is one of the main causes of diabetes!
For 8 muffins ou 1 cake
- 3 carrots
- 1 apple
- 50 g ground flax seeds
- 250 g buckwheat flour
- 200 g ground hazelnuts
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 300 ml water or plant milk
- 3 tbsp unrefined sugar or honey
- 2 tbsp hazelnut or almond butter
- 2 tbsp apple cider vinegar
Preheat the over to 160°C for muffins, 180°C for a big cake. Grease muffin tins or a cake mold with coconut oil.
Grate the carrots. Blend the apple with the flaxmeal and around 40 ml of the liquid.
Combine the apple mixture, flour, hazelnut powder, baking soda, cinnamon, liquid, sweetener and nut butter in a bowl. Mix thoroughly.
Fold in the grated carrots. Then add the apple cider vinegar, and give a good stir.
Pour the batter in the tins/mold. Bake for 40 minutes if you’re making muffins, or around 1 hour for a cake.