Carrot, rice and apple cake

Ingredients for 1 servings:

• 200 g desiccated coconut
• 300 g brown rice, grind
• 8 cm cinnamon, ground
• 2 grains of allspice, grind
• 2 cardamom pods, grind
• 1 bag of baking powder, for 500 g flour
• 1 tsp salt
• Sugar
• 500 g carrot(s)
• 450 g apples (sour)
• 150 g water, up to 200 g
• 25 g chocolate, up to 50 g, bitter from 70%

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 1 day 2 hours 20 minutes

gluten-free, vegan

Lightly brown the desiccated coconut in a dry pan, purée in a tall bowl until the fat runs free, and add to the mixing bowl. Grind the brown rice with the cinnamon stick, allspice berries, and cardamom pods until semolina-like, then mix with salt and baking powder. Coarsely grate the apples (if you have problems with iodine, remove the apple seeds, stems, and blossoms). Then finely grate the carrots. Add both to the mixing bowl. Turn on the dough hook and mix well. Carefully add the water; it should resemble a sponge cake. Season to taste: if and how much sugar is needed, it depends on your needs; I managed without adding any. Pour into a 30 cm loaf pan lined with baking paper and shake until smooth, leaving 2 cm to the top. Grind the chocolate in an almond mill or grate it and spread it over the cake batter with a tablespoon. Place in a cold oven and bake at approximately 155°C (convection oven) for approximately 90-120 minutes. Check with a needle. Leave in the baking pan for approximately another 30 minutes or more, then tilt the pan to the side, hold the baking paper, and transfer to a wire rack. Let cool. Note: Baked goods made with ground brown rice only set after 6-8 hours, so ideally let the cake rest for a day. Even after that, handle the cake carefully. My own recipe.