F acebook again gently reminded me, that times really flies and the most epic girls trip with my friends Jasmina and Michaela to California and Mexico has already been three years ago.
And it has been exactly today that I had my last dinner with the girls in Los Angeles – I still remember it vividly though as we went to the (by the time for me) most Americanized dining place of all:
The Cheesecake Factory.
Overwhelmed by the MASSIVE menu, I opted for a plain caesar chicken salad, which was delicious and left room for a not-so-healthy desert – a carrot cheese cake muffin (completely with all the sugars, flour and god knows what).
Why not recreate it the “clean-way”, right? There is a million amazing healthy version of carrot cake out there and I was wondering if I could make it even adaptable to a low-carb diet.
Low-carb and carrots? Yes carrots are root vegetables and generally contain more sugar than other vegetables, but a high fiber content makes up for that for me. And that is not all.
If you know me though, you might have figured I have probably the worst eye sight around. Still I believe in the numerous health benefits carrots offer – especially the high amount of beta carotine, which is converted to vitamin A in the liver and can contribute to increased night vision for example.
I love to use Gelbe Rüben (Bavarian for carrots meaning “yellow roots”) in my kitchen to add texture and crunch to salads, stir-fries and now even bread, as I was simply craving a sweet addition to my morning cappuccino.
Fast forward 15 minutes and my usual flax bun had a sweet twist – with added number to my daily veggie intake.
Sweet Carrot Flax Bread
Carrots provide a naturally higher amount of sugar than other vegetables. The can be used in sweet cakes and bread to either add a little sweet kick or to replace some added sweeter.
- 3 egg whites
- 15g golden flax meal
- 50g full-fat cottage cheese
- 1 small carrot, grated
- 1/2 tsp cinnamon
- 1 tiny pinch of salt
- 1/2 tsp of baking powder
- 1 splash of liquid stevia (or natural sweetener of your choice, e.g. agave, honey …)
- chopped hazelnuts (optional)
- Mix up your egg whites, spices, cheese and carrots in a food processor.
- If you opt for adding chopped nuts, add them to and blitz the mix up quickly.
- Add sweetner if you want to add some and once all the liquids form a nice and even mix, add the flax meal to finish up the batter.
- The batter needs to reach a gloopy/ thick consitency, then you can fill in silicon muffin forms/ tartlet forms.
- Bake for 20 minutes in your oven at 200°C and then let them cool a bit.
- Decorate with some more carrots shreds, additional nuts and cinnamon or eat plain with some butter.