flour power
These quirky, wholesome treats from Nourish Me Home use alternative flours for a distinctively delicious taste
Carrot cake with walnut frosting
Cortney Burns, chef and author of Nourish Me Home, says: ‘Any dessert that packs in equal amounts of vegetables to flour is a win. Red carrots are packed with anthocyanin so if you can get some, I encourage you to use them. But any old carrot will work well.’
Makes 8 servings
170g unsalted butter, plus extra
180g oat flour
90g sorghum flour
105g white rice flour, plus extra
45g sweet rice flour
50g corn flour
100g walnut or almond flour
160g maple sugar
2 tsp kosher salt, plus extra
Zest of 3 oranges
2 tsp bicarbonate of soda
300ml walnut milk
3 tbsp apple cider vinegar
300g carrots, peeled and grated
Queen Anne’s lace for garnish
For the walnut frosting
240g walnuts, toasted
1/2 small Japanese sweet potato
120ml unsweetened nut milk
3 tbsp honey
Zest of 2 oranges
2 tbsp extra-virgin olive oil
For the apricot and saffron compote
60ml apple cider vinegar
8 saffron threads
120ml carrot juice
75g diced dried apricots
25g grated carrots
85g honey
1 Make the frosting: soak the walnuts in water for at least 4 hours. Drain. Use a fork to prick a few holes in the sweet potato and roast at 190ºC/170ºC fan/ gas mark 5 until tender, 40-50 mins. Leave to cool then peel away the skin.