My last two posts were typed and scheduled in advance. I was somehow sure that the long weekend would leave a hangover on me and I wouldn’t want to do live posts. So the hyper blogger is me just typed it out and placed it on schedule. 😉 I wouldn’t say we had a fantastic Eid. We were mostly at home. The day of Eid was loaded with cooking, since HD decided to call in some impromptu guests and I was caught off guard. With just a couple of hours and a little more to finish the whole process, it was indeed a struggle but thankfully HD was of good help too. A big pot of Thalassery Mutton Biriyani, along with a roast chicken, and the normal sides – raita, chammanthi, onion soaked in vinegar and store bought pickle, since my trial of Kadumaanga (a Malabar raw mango pickle) failed terribly, and the easiest Chocolate Biscuit Pudding (recipe will come up shortly, InShaAllah) for dessert was how the menu looked like. It was definitely not the best of my cooking, but Alhamdulillah, the guests appreciated it. The rest of the time and days were spent more at home with minimal movement outside, much to the irritation of the kids, but it was more of laziness than tiredness that forced us to be indoors… hehe…
I love bakes with carrots. So far, I have posted my umma’s carrot cake and these healthy wholewheat muffins, and am yet to try a vegan version, which I am so badly wanting to make soon. But then since I am making a lot of sweet stuff other than in the form of cakes, that gets a bit delayed, hehe… If you remember, I had done a review of Jehanne’s set of little cookbooks. Every time I keep pulling them out to drool at the pictures and go through the recipes, but never tried anything after those cookies. On a Thursday night, I decided to bake these mini cakes from her “Heart Healthy Sweets and Desserts” for Friday breakfast, in a love shaped baking tray that I had bought “God-knows-when”. 😉 I really must say that the breakfast rocked! These mini treats were delightful in every bite and paired so well with a cup of green tea. I am not a green tea fan and have them only if the pack in the my cupboard stares at me from behind the bottle of black tea. 😀 They are so healthy, since it has some oats, some olive oil and carrots, of course with the added goodness and bites from the pistachios. So if you love carrot bakes like me and love to limit your intake with little bites, then definitely do try these!
Carrot Pistachios Mini Cakes
- 1/2 cup oat flour
- 1/2 cup all-purpose flour
- 1/2 tsp cinnamon powder
- 1/2 tsp salt
- 1 tsp baking powder
- 2 large eggs
- 1/2 cup raw sugar
- 1/3 cup olive oil
- 1 large carrot grated
- 1/2 cup pistachios toasted and chopped
- Preheat oven to 170 degrees. Grease and flour a mini cake pan, or a 6 muffin pan.
- Whisk together the dry ingredients in a bowl and set aside.
- Beat eggs and sugar till fluffy.
- Add the oil in a stream while continuing beating till well combined.
- Add in the dry ingredients and fold till all moist.
- Add the carrot and pistachios - leave some for sprinkling on the top - and fold in.
- Divide equally into the holes, sprinkle remaining pistachios on the top.
- Bake for around 20 minutes or till the tester comes out clean.