Healthy sugar free recipe we can enjoy having without guilty conscious.

As I most recently have a little time, I was looking on the internet a few days ago. Looking to find fresh, exciting tips, inspiring recipes that I’ve never tested before, to surprise my family with. Hunting for quite some time but couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I came upon this tempting and simple dessert simply by accident over Suncakemom. The dessert looked so delightful on its pic, it called for prompt action.

It was simple enough to imagine the way it’s made, how it tastes and how much boyfriend might want it. Mind you, it is very simple to keep happy the guy in terms of puddings. Yes, I am a blessed one. Or perhaps he is.Anyhow, I visited the page and then used the comprehensive instuctions that had been combined with superb photos of the operation. It really makes life much simpler. I can suppose it’s a slight hassle to take photographs down the middle of baking in the kitchen as you may normally have sticky hands therefore i pretty appreciate the time and energy she put in for making this blogpost and recipe conveniently followed.

That being said I’m encouraged to present my own, personal recipes similarly. Thanks for the concept.

I had been fine tuning the initial mixture to make it for the taste of my family. I must say it turned out an incredible outcome. They enjoyed the taste, the consistency and loved getting a treat such as this in the midst of a lively workweek. They quite simply asked for lots more, more and more. So next time I’m not going to commit the same mistake. I’m gonna double the amount to keep them pleased.

This was made possible through SunCakeMom who provided the original Gluten Free Carrot Cake.

Measure ingredients and preheat oven 356°F / 180°C

Peel and grate carrots.

Separate eggs and put egg whites into a medium size mixing bowl.

Whisk egg whites until hard peaks form.

Add yolks one by one whilst keep whisking the whites.

Grind almonds and flax seed.

Mix dry ingredients (millet flour, baking powder, cinnamon, ground flax seed and almonds together.

Add grated carrot to the dry ingredients mixture and mix well.

Slowly add it to the whisked eggs and fold it in carefully. Add coconut oil with the batter as well.

Cover cake mould with baking paper.

Pour mixture into the cake mould and put it in the preheated oven for 30 minutes.

Whilst cake base is baking, prepare cream on top.

Put gelatine leaves into the warm orange juice and wait until completely dissolved. Wait until the cream hardens enough to be able to hold the top layer.

Put Mascarpone and orange juice into a mixing bowl.

Beat until incorporates well.

When cake base cooled properly, spread cream on top evenly.

Decorate with nuts or pieces of fresh fruit.