Indian Summer (Sweet Tater 'n Carrot) Blender Snack Cake
Where I live we're known to have endless summers. It suits me well because after nearly a decade in NYC I learned cold weather and I don't mix in the long term. So, the end of summer is still a bit melancholy for me but I easily cheer up once Halloween comes to mind. Hubby loves that first smell of chimney smoke and the crisp air that blows through our little valley. The first documented human inhabitants here were the band of Luisano Indians. Some of our local rocks even show the wear of when they would grind nuts and seeds to make their 'bread'. Thank goodness for blenders, right? And...delicious blender cake recipes!
4 large eggs
1 cup shredded coconut (about 3 ounces)
1 cup peeled, chopped raw yam (about 5 ounces)
3/4 cup sour cream (or coconut milk + 1 tablespoon lemon juice)
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon pure monk fruit or stevia
3 roughly chopped carrots
1 cup blanched almond flour
1/4 cup coconut flour
2 tablespoons egg white powder
1 tablespoon baking powder
1/2 teaspoon sea salt
pinch of allspice
1. Pre-heat the oven to 350 and brush an 8x8 baking pan with coconut oil, butter or ghee
2. Add the blender ingredients, except the carrots, to your blender in the order listed and blend until smooth.
3. Add the carrots and blend on low just until chopped into small pieces.
4. Whisk together the dry ingredients in a medium-sized bowl
5. Pour the contents of the blender into the dry ingredients and whisk until combined.
6. Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted comes out clean.
Note: You can spread it with cream cheese frosting (just combine soft cream cheese with soft butter and sweeten to taste with pure monk fruit or stevia), or enjoy as is for breakfast!
*We encourage the use of organic ingredients from sustainable sources and animal products that have been humanely, pasture-raised and grass-fed. Find the brands I use most here.