Carrot – Rice – Poppy Seed Cake

Ingredients for 1 servings:

• 500 g soy drink natural
• 250 g poppy seeds, ground
• 200 g sugar
• 1 pinch of salt
• 400 g brown rice, grind
• 1 bag of baking powder, for 500 g flour
• 500 g carrot(s), finely grated
• 50 g schnapps, fruit brandy (apple and pear)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free, vegan

Grind the blue poppy seeds into the soy drink and fruit brandy (it will swell up). Combine the remaining dry ingredients, add them, and stir to combine. Finally, add the finely grated carrots. Mix everything together for a good three minutes on medium to high speed. Pour into a 30 cm loaf pan lined with baking paper, shake until smooth, and bake in a cold oven at approximately 150°C for about 80-90 minutes. Check the temperature with a needle. Allow to cool completely, then turn the cake over and cut it open with a serrated knife. My own recipe.