Can of Worms

Since my diet revolution (which, I think, is best typified by my coffee grinder being used only to grind up flax seeds rather than coffee beans) my baking skills have been abandoned. Recently I have been determined to create tasty, healthy baked goods but have had little success (mostly these baked goods turn out tasting like very very heavy nothingness) But I have stumbled upon a new blog that has provided the perfect inspiration for new recipes - www.elanaspantry.com. This lady has some fantastic recipes and lives nearby in Boulder.

So I adapted her honey cake into a lovely carrot cake- I was kind of making it up as I go along, so keep in mind these measurements are an approximation.

Santa Clara Carrot Cake

1 1/2 cups Almond Flour
1 1/2 cups Oat Flour
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp Cinnamon (I just dump it in until I am satisfied it is fragrant enough)
1 tsp ginger
1/2 tsp all spice
1 tsp grated lemon rind (you can never add enough lemon, in my opinion)
1 1/2 cups grated carrots
1/2 cup agave nectar
1/4 cup oil (grapeseed or even olive oil)
2 eggs
1/2 cup buttermilk

Combine all dry ingredients, mix well and then stir in the carrots. In a separate bowl combine the agave nectar, oil, eggs, and buttermilk- mix well and combine with dry ingredients. Pour batter into a 9 in round cake pan. Bake at 350 degrees fro 35-40 minutes. You could also through some walnuts in there too.



Before the cake hit the oven.


The First Slice -YUM!!




My most recent knitting projects- hats with tassels! Eli rocks it out.