Carrot Cake

In  a big bowl measure and stir together:

1/2 cup rice flour

1/2 cup coconut flour

2 tsp non-aluminum baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom (I love this spice. Great on baked pears!)

1/4 tsp salt

Add 2 eggs

1/4 C melted ghee  or butter or safflower oil

1/4 C maple syrup

1/2 walnuts (optional)

1/2 cup raisins

1 tsp vanilla

1/2 C.apple juice

1 C grated organic carrots

The proportions of oil and water can be adjusted to get a thick batter that is easily stirred.  Spread into a baking dish (8" x 8") and bake at 375 for 30 minutes or until golden.

This is a new recipe for me--I invented it minutes ago--so the results are not out of the oven yet.  I'll let you know.  As for icing, I think a dusty of powdered sugar would do.  Or perhaps creamy goat cheese mixed with powdered sugar and vanilla.  I'll try this and let you know.

Curry Carrot-ginger Soup

From Michael Lomonaco's Recipe, Porter House, New York
2 tbl unsalted butter (ghee)
2 small onions, cut into small dice
1 stalk celery, cut into small dice
2 tbl curry powder
2 qts organic vegetable broth
3 C fresh carrots, peeled and sliced
2 tbl grated ginger
1 C. dairy-free sour cream
Sea salt and freshly ground black pepper

Serving

Put the butter in a large, heavy-bottomed pot and melt it over medium-high heat.  Add the onion and celery, and season with salt and pepper.

Sauté the vegetables until they are softened but not browned, which takes approximately five minutes. Add the curry powder, stir, and cook for two more minutes.

Add the broth to the pot. Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, which takes about 10 to 12 minutes. Add the carrots and ginger and simmer for an additional 30 minutes.

Using a blender carefully puree the soup in batches, and then return the soup to the pot over medium heat. Season with salt and pepper.  Stir in dairy-free sour creme. Reheat -- but be careful not to let the soup return to the boil.

Carrot & Onion Side Dish

Easy and delicious side dish!

Slice one onion and four to six carrots in 1/4 inch slices.  Add to hot melted ghee, approx. 2 tbl.  Cover and cook until tender, stirring occasionally.  Add salt and pepper to taste.

A friend of mine used to make this dish.  When he first put it on the stove, my nerd meter went crazy.  I knew he was into computers, so I gave him a break.  Bachelor meal.   Well, I was surprised.  A good side dish, and could it get any easier.  We ate on the patio by the pool.  

Braised Carrots

Warm 1/3 cup olive oil in iron skillet.  Add 4 oz. pancetta, 1 chopped onion, 1 minced garlic clove and cook until onions are translucent.  Add 2 pounds peeled whole carrots and 1 Tbl chopped flat-leaf Italian parsley.  Stir well.  Cook gently for 20 minutes, adding up to 1/3 cup organic veg stock to keep moist.

This is a very pretty dish, with peeled slender carrots with a tiny bit of stem left on.  Very nice.  I've made this one without the pancetta and baked instead of sauteed.  Serve with chicken, or like Tuscany: The Beautiful Cookbook suggests, lamb or rabbit.

Enjoy!
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