What Makes This Cookbook Different?
Easy-to-follow recipes with step-by-step photos. Includes low-sugar and sugar-free options that keep the flavor! Each recipe offers insights on blood sugar impact from real-life experience. Plus, a Free Bonus Section with recipes for bakes, sides, and snacks. Respecting each person’s individuality—from metabolism to lifestyle, physical activity, age, and more—our experience is meant as a guide for you to explore new recipes and craft ones that suit you perfectly. You might add or substitute ingredients, and hopefully embrace some. I hope you’ll approach this with optimism and enthusiasm so that, in the end, your custom-made dessert brings you abundant joy through life’s sweet little moments.
Ingredients:
Glaze:
Instructions
Preheat the oven to 170°C/338°F.
You can chop the carrots in a food processor or grate them manually as finely as possible.
Coarsely grind hazelnut in a food processor.
Mix the buckwheat flour with baking soda.
Mix coarsely ground hazelnuts, birch sugar, cinnamon and orange zest with the carrots.
Add the flesh of two oranges (ground together with the peel but remove seeds) and three tablespoons of oil.
Add buckwheat flour and baking soda.
Mix all the ingredients with an electric mixer or by hand.
Place the cake in a preheated oven at 170°C/338°F in a greased mold of your choice and bake for about 25-30 minutes. Check with a toothpick whether the cake is baked.
Instructions for the Glaze
Mix orange juice, vanilla, and stevia.
Evenly spread the glaze over the cake using a culinary brush to make it more juicy.