Im usually pretty go about going outside of my comfort zone when i'm cooking. I'll try just about any recipe, whether its Thai, Indian or French, bring it. But I think that's because i'm in the comfort of my own kitchen and the worst possible outcome is a tasteless Indian curry or burnt pastries. However when it comes to activities outside of the kitchen I often need a little push to help me get the motivation to venture out of my normal routine.
On Monday I took a step outside my little bubble and decided to cover a shift at Lululemon in Bondi (for everyone not living in Syndey thats a long way from home for me). There were a number of things that initially made me weary- new people, new store, conquering public transport there? Needless to say, I know you all guessed it. I rocked it, I arrived thirty minutes early for my shift and sent a text saying that I made public transport my B@t@%! Sorry for he language but it was necessary.
The shift was awesome, the people were beyond friendly and one of the other educators brought this carrot cake in for us to try. So not only did I have an awesome day, but I found a new recipe. What's more is that it's a flour-less (and sugarless) carrot cake using almond meal, which apparently is all the rage because of the added protein. You get the benefits and nutrition of almonds without all the fats. Yes i'm well aware that they are healthy oils and fats, but those fats pack a lot of calories... just something to think about.
Anyways this cake was the bomb. I mean freaking incredible. I found myself asking an almost total stranger if I could have seconds. I didn't want to sound greedy, but man I wanted more. The recipe she gave me called for stevia, but I opted to add a few extra dates and use agave instead. I think it worked out quite well. I'm stoked with what a simple, natural delicious recipe this is and hope you enjoy it half as much I did.
Lastly a shout out to the Saha Space, what a wonderful blog
Ingredients:
3 C. Almond Meal
12 Dates (chopped and soaked in boiling water)
1/2 C. Agave (depending on how sweet you would like your bread)
3 Large carrots
1 Tsp. Baking powder
1 Tsp. Nutmeg
1 1/2 Tbs. Cinnamon
3 Eggs
1/2 C. Chopped Walnuts (Optional)
Directions:
Preheat the oven to 160 Celsius or 320 Fahrenheit
1. Chop the dates and soak them in 1/4 cup of boiling water.
2. Grate the carrots into a mixing bowl.
5. Grease a bread loaf pan, or muffin tin and spoon the thick batter into it.
6. Bake for approximately one hour or until a knife comes out clean.
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