Composition / ingredients
Cooking method
1. Walnuts, pumpkin seeds and cardamom must be ground into flour.
2. Add amaranth flour to the mixture.
3. Peel and grate the carrots finely.
4. Separate the whites from the yolks. Beat the first ones to steady peaks.
5. Add sugar to the yolks and rub them until the mass lightens.
6. Put grated carrots in the egg yolks ground with sugar.
7. Squeeze the juice out of the lemon, after removing the zest with a thin layer (chop it).
8. Add the flour mixture to the carrot-egg mixture, mix, then add the juice and lemon zest, soda.
9. With careful movements, mix the whipped whites into the dough - in small portions, stirring from the bottom up.
10. Spread the resulting dough into molds.
11. Put the molds in a preheated 160 degree oven for 30 minutes.
You can enjoy!
The caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Cardamom - 311 kcal/100g
- Brown Sugar - 394 kcal/100g
- Baking soda - 0 kcal/100g
- Dried pumpkin and squash seeds kernels - 553 kcal/100g
- Pumpkin seeds - 556 kcal/100g
- Amaranth flour - 371 kcal/100g
