1. Steam carrots until tender. Mash them to make a coarse puree.
2. Beat soft margarine with the two kinds of sugar until creamy, add egg
and then egg whites, one by one. Add carrot mash.
Remove from mixer and add drained ricotta cheese and orange rind.
3. Sift flour and baking powder.
4. Add dry ingredients to carrot mixture.
5. Finally add almonds, finely chopped, chia seeds, raisins and cubed
quince preserve.
6. Place in 8-inch custard mold previously sprayed with vegetable spray.
7. Llevar a horno precalentado a 180º durante 35/40 minutos.
8. Decoration:
Mix all ingredients and coat pudding while still warm.
Omitting the glaze, calories per serving are reduced to 180.
It includes many delicious recipes besides valuable information about Chia, its uses and benefits.
Enter section "indeces" to know more about the contents of the book.
7 ...................................................................................Tbsp light margarine
6............................................................................... Tbsp granulated sugar
6........................................................................ Tbsp brown sugar, packed
1........................................................................................... whole egg, large
7 ...................................................................Tbsp part skim ricotta cheese
1 .............................................................................Tbsp grated orange rind
1⅓............................................................................. cups all purpose flour
3 .......................................................................................tsp baking powder
3 ..........................................................................................egg whites, large
⅓ ..................................................................................cup almonds, whole
4 ............................................................................Tbsp toasted chia seeds
⅓ ........................................................cup dark seedless raisins, packed
4 ......................................................................Tbsp quince preserve Glaze
1½ ..............................................................................cups powdered sugar
6 ...........................................................Tbsp unsweetened cocoa powder
4 .......................................................................................................Tbsp rum
The recipes contained in this book are the result of an exhaustive and diligent gastronomic investigation.
* To understand the data shown in the table on the right "Per serving" see also table of nutrient.
