I was crestfallen, but then I realized, what a great time to finally start a blog about food! I love cooking, and I love sharing what I've made with others. Now I can write about what I'm making and share pictures with people who are somewhat far away and can't enjoy what I just made.
Aprons are important when one is cooking, and I have often worn one while cooking ever since I started cooking. They are useful for protecting your clothing, and they can be used as a towel.
The first thing I made with this blog in mind: Carrot-Oat Cake.
I found the recipe through the Whole Foods mobile application. It is a great app, if you like to cook and have a magic phone, then you should download it. The app allows one to select favorite recipes, search for recipes based on ingredients one has on hand, and create a shopping list based on a chosen recipe. Although the recipe called for currants, I decided to add chocolate chips instead. After tasting the cake, I realize that currants would have worked well, but sometimes you need chocolate.
Happy eating!
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| Colorful carrots! |
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| A locally produced flour! I used some, along with whole wheat pastry flour. |
Here is the recipe, available on the Whole Foods website (http://www.wholefoodsmarket.com/recipes/2686):
Serves 16
Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature.
Ingredients
Natural cooking spray
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 cup pure maple syrup
1 cup dried currants
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 cup pure maple syrup
1 cup dried currants
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract
Method
Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.
Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.
Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.
Nutrition
Per serving (about 2oz/67g-wt.): 190 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 32g total carbohydrate (3g dietary fiber, 19g sugar), 4g protein
