Cupscake with carrots

Today we'll making light cakes, but tasty, easy to prepare and reminiscent of brioche "Camille". I this morning I ate one for breakfast (I had prepared yesterday afternoon) and the weather has improved, despite the rain!

Ingredients for 15 cupcakes:
• 5.29 OZ (150 gams) grated carrots
• 7.05 OZ (200 grams) of flour for cakes (00 + starch)
• 3.53 OZ (100 grams) of sugar
• 1.76 OZ (50 gams) almond flour
• ½ teaspoon of baking powder
• 1 cup of sunflower oil
• 1 egg
• 1 teaspoon of vanilla extract

Time: 15 min
Cooking time: 20/25 minutes
Oven: 302 ° F

At first you must grated the raw carrots. In a planetary or in a large bowl beat the egg with the sugar, then add the oil and stirring vigorously.
Stir in the grated carrots and flour little by little.
If the mixture is too thick, add milk, but not too much.
Still stirring, add the almond flour, vanilla and baking powder.
If you wish, you can also make the dough more fragrant with 1 teaspoon grated lemon or orange zest bio.
Place in a baking muffin 15 paper cups and pour in each a little dough, which should be enough liquid.
Bake in oven at 302 ° F, for 20/25 minutes, if they were to darken too much halfway through  cover with a sheet of wax paper.
Remove them from the pan immediately and let cool on a wire rack.
If you wish, sprinkle with icing sugar.

See the recipe in printable PDF

Monday's diet: light vegetable soup

Before the Christmas better to anticipate and take a few meal lightness. In this season I love the vegetable soup, such as what I propose today, I have prepared with vegetables I had at home. A light dinner, but tasty. Then I eat a broad bean purée.

Ingredients for two people:

• 1 courgette
• 2 carrots
• 1 piece of pumpkin
• the heart of cabbage or ¼
• a cup of spinach (I used 2 cubes of frozen ones)
• 2 tablespoons of chickpea flour or beans one
• 1 onion or 1 small leek
• salt

Time: 1 hour (½ hour with a pressure cooker)

Wash and clean all vegetables well.
Cut as little cubes and place them in a large pot.
Cover it with water, put a tablespoon of salt and bring to a boil.
Reduce heat and simmer for 30 minutes (15 min with pressure cooker), after which uncovered, blend with immersion blender. In a small bowl, dissolve the flour of chickpeas or beans in a little water, then pour it into the pan, careful not to form lumps. Stir and cook uncovered for 15 minutes or until it has reached the desired consistency.
Served by adding a little oil EVO raw.

See the recipe in printable  PDF