Preparation: 10 minutes – Cooking Time: 60 minutes
Peel the carrots with a vegetable peeler and slice. Start a 20 minute cooking cycle.
Squeeze the orange.
Place the cooked carrots and orange juice into the blender bowl. Blend and keep this purée in bowl at room temperature.
Then add the flour, baking powder, almonds, sugar, eggs, yoghurt, soft butter and pinch of salt to the bowl of the blender. Give it a few pulses then add the purée. Blend.
Preheat your oven to 160°C. Pour the mixture into a previously greased and flour-coated tin. Cook in the oven for 30 to 40 minutes (depending on the size of your tin).
When in season, you can use a few blended strawberries instead of the blended carrot and orange mixture. You can also try adding finely chopped apple or pear.
It is worth investing in individual-sized silicone moulds (rectangular shaped, muffin or any other type) for the years of snacks to come.