This cake was conceptualised purely out of the need to finish the pumpkin and carrots in the fridge. My inspiration was the indian version of this combination, carrot and pumpkin sweet puri’s (fried flat breads) that are made with jaggery and wheat flour. They are deep-fried to a crispy texture and had with chai in the evenings. The cake was just as delightful and made for a classy dessert that was wiped out in 3 sessions: post lunch, post dinner and post breakfast. The cake is a little dense from the gluten-free flour that’s used and is best iced the traditional way: with cream cheese and cream.
It’s not often that i read a veggie recipe and get inspired to try it out immediately. But last evening a friend posted a recipe of oats and semolina dhokla–(steamed cake), and that kind of tickled my senses. Plus I have been accused of step-motherly treatment towards Indian food by a very dear doctor friend! I love to cook healthy and i find it really tough to make oil free Indian food, but yes I will try get back into R&D and split the oil away from the masalas and work on it Ash.
Of late all my food has the most important “free” word of which butter-free, sugar-free, oil-free and flour-free are my favourites. But to be able to use all these ‘frees” and turn around a traditional dessert into something refreshingly fabulous is an uphill task that requires several rounds of R&D.
For years together the apple pie has been my go to food. Be it a happy occasion or a pick me out of the dumps cooking session, the flavours wafting from the cinnammony-applee-buttery- pie cooking in the oven do things to the mind beyond one’s imagination. So to take this dish and convert it into something my diabetic husband could enjoy was always one of my goals. When we decided to cut away from self rising flour, I resorted to the humble oats and almonds to create the right bite. It tastes as good as the traditional version, what it lacks is the buttery crumble, but if you don’t mind add a dollop of butter when you bring the crumb together.