Bizcocho de zanahorias y canela sin lácteos

Carrot and cinnamon cake
Carrot and cinnamon cake
Carrot and cinnamon cake
Carrot and cinnamon cake

Mientras miles de personas que están preparando hoy sábado, con todo su pasión culinaria, maravillosos “Roscones de Reyes” o “Galletes des Rois” me rebelo y decido hacer un bizcocho de zanahorias y canela, facilísimo. En realidad es que todos esos maravillosos pasteles contienen lácteos y yo sólo puedo comérmelos con los ojos. Así que he preparado algo que pueda comer alguien como yo que no tolera la lactosa. Estoy pensando una solución para hacer una “gallete des Rois” con franchipán a mi manera, a ver si la hago mañana.

Carrot and cinnamon cake dairy free

As thousands of people preparing in today Saturday, with all their culinary passion, wonderful love “Roscones de Reyes” or “Galletes des Rois” I rebel and decide to make a carrot cake with cinnamon, breeze! In reality is because all those wonderful cakes contain dairy and I can only eat them with my eyes. So I have prepared something to eat by someone like me who is lactose intolerant. Nevertheless I’m thinking of a solution for a “gallete des Rois” with a frangipane my way, I will try to do it tomorrow.

 

 

La receta

Ingredientes: (Para dos personas)

    200 gr de harina para repostería
    100 gr de azúcar de caña
    100 gr de zanahoria rallada (equivale a dos zanahorias medianas)
    2 huevos
    6 cucharadas soperas de crema de soja
    4 cucharadas soperas de aceite de oliva virgen extra
    4 cucharadas soperas de bebida de arroz
    1 cucharadita de café de vainilla en polvo
    1 cucharadita de café de canela molida
    1 cucharadita de café de especias de pain “d’épices” (si no se tiene, se puede remplazar por una cucharadita de café de jengibre y una pizca de nuez moscada)
    Azúcar glas y canela para decorar

Ver la receta en LibredeLacteos.com

 

The recipe

Ingredients: (For two persons)

    200 gr flour for baking
    100 gr cane sugar
    100 gr grated carrots (equivalent two medium carrots)
    2 eggs
    6 Tbsp soy cream
    4 Tbsp extra virgin olive oil
    4 Tbsp rice drink
    1 teaspoon of vanilla powder
    1 teaspoon ground cinnamon
    1 teaspoon of species of pain “d’épices” (if it is not, it can be replaced with a teaspoon of ginger and a pinch of nutmeg)
    Icing sugar and cinnamon for the topping
     
     

Directions:

  1. Preheat oven to 180 ° C.
  2. Peel and scrape the carrots and leave them in a deep dish.
  3. In a bowl, place the eggs, sugar, flour, baking powder, baking soda, olive oil extra virgin, soy cream, rice drink , cinnamon, the other spices and, with the help of a blender, mix everything until you get a creamy smooth.
  4. Mix the dough with the scraped carrots. Grease a pan with a drop of olive oil. Fill the dough into. Bake for 30 minutes.
  5. Remove the cake from the pan and place it upside down on a serving plate. Sprinkle with icing sugar and cinnamon.


 

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