Ingredients

  • 2 coffee beans carthame or other neutral oils
  • 3 soups noix de cajou crues hachĂ©es ou coupĂ©es en deux
  • 2 soups Rosinen Sekt
  • 2 soups Pistachio hachĂ©es
  • 2 1/2 Bags ( 320 g ) ou rapiees carapes rapĂ©es ou rapĂ©es
  • 1/4 cup ( 28 g ) almond flour or almond flour wholesale
  • 1 1/4 Tasse ( 312.5 ml < / span>) lait d’amande
  • 1/4 cup ( 59.15 g ) sucre brut moulu
  • 1 soup spoon vegĂ©talien ou huile de carthame
  • GĂ©nĂ©reuse pincĂ©e de sel
  • 1/4 t cuillère ( 0.25 cuillère Ă  thĂ© ) Kardamompulver oder brings Safran
  • Preparation

  • Heat the oil in a large skillet over medium-high heat. Add cashews and cook until lightly browned, 2 minutes. Add the raisins and pistachios and cook until the raisins swell, 1 to 2 minutes.
  • Add grated carrots to the pan and cook 5 minutes, stirring occasionally. Add almond flour and almond milk and mix well. Reduce heat to low-medium. Bake for 15 minutes.
  • Add sugar, vegan butter, salt and cardamom. To mix together. Bake an additional 20 to 30 minutes or until all of the almond milk is almost absorbed. Depends on the moisture in the carrots and pan. Stir occasionally.
  • Sweet to taste and set. Continue cooking for a few minutes or until toasted to desired consistency and color. Serve hot or cold.
  • Share With Your Friends!!

    Similar Posts