Roasted car­rot and co­conut slice

Better Homes and Gardens (Australia) - - Food In A Flash -

Car­rot gets a dessert makeover. For­get the cake, com­bine it with co­conut for a slice of de­light.

Prepa­ra­tion time 15 mins Cook­ing time 2¾ hours Serves 24

2kg car­rots, peeled, ends trimmed 2 tsp ex­tra vir­gin olive oil Cook­ing oil spray, to grease

1½ tsp fen­nel seeds, toasted, cracked 2 Tbsp rice malt syrup

250ml milk

1 pink lady ap­ple, skin on, grated 1½ cups whole­meal self-rais­ing flour ½ cup des­ic­cated co­conut 4 free-range egg whites

STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Line a large oven tray with bak­ing pa­per. Put car­rots on pre­pared tray, driz­zle with oil and cover tightly with foil. Bake for 1 hour, re­move foil and bake for a fur­ther 1 hour. Set aside to cool slightly. STEP 2 Grease a 20 x 30cm slice tin and line base and sides with bak­ing pa­per. Trans­fer car­rots to a large bowl and mash un­til smooth. Stir in fen­nel seeds and rice malt syrup, mix un­til well com­bined. Pour in milk, add ap­ple and mix again. Fold in flour and co­conut. STEP 3 Put egg whites in a large bowl and beat, us­ing an elec­tric hand mixer, un­til soft peaks form. Fold gen­tly into car­rot mix­ture, spoon mix­ture into pre­pared tin and smooth sur­face. Bake for 40-45 min­utes, un­til firm to touch. Cool slice com­pletely in tin, be­fore cut­ting into squares. Serve.

Roasted car­rot and co­conut slice

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