Breakfast cake (low carb)
More and more friends and acquaintances say that they eat less carbohydrates to lose weight or because it makes them feel better. We found a recipe for gingerbread that contains virtually no carbohydrates. We adapted it to our own taste and we would like to share it with you.
Porties: breakfast cake
Ingrediënten
- 400 gr grated carrots
- 250 gr almond flour
- 2 tsp baking powder
- 10 gr psyllium husks
- 1 tbsp cinnamon
- 3 tbsp gingerbread spices
- 1 tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 100 gr vegetable oil
- 150 gr vegetable milk
- 1 tsp liquid sweetener (possibly a little more to taste)
- 25 gr fresh ginger
- 2 tsp apple vinegar
Instructies
- Preheat the oven to 175 degrees.
- Line a cake tin with baking paper (30x10 cm).
- Grate the carrot with a grater or food processor.
- Combine the grated carrot, almond flour, baking powder, psyllium fibres, cinnamon, gingerbread spices and salt in a bowl.
- Then add the eggs, vanilla extract, oil, milk, sweetener (to taste), grated ginger and apple cider vinegar.
- Mix everything well. Taste if it is sweet enough, if not add some sweetener.
- Put the mix in the cake tin and bake in the oven for 90 minutes at 175 degrees.
- Pierce the cake with a skewer after 90 minutes. If the skewer comes out clean, the cake is ready. If not, bake it in the oven for a few more minutes.Let cool on a rack.
- The cake is easy to freeze.
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