get your car­rot on

BHG TV’s ‘Fast Ed’ Hal­magyi finds a clever way to in­dulge your sweet tooth and still up the ante on nu­tri­tion

Diabetic Living - - FAST ED’S FOOD -

Veg­eta­bles for dessert? Give it a go. As this tempt­ing treat proves, you can have your slice – and eat it too.

ROASTED CAR­ROT AND CO­CONUT SLICE

PREP TIME: 15 MINS

COOK TIME: 2 HOURS 40 MINS SERVES 24 (1 PIECE PER SERVE AS A SNACK)

2kg medium car­rots, peeled

2 tsp olive oil

11/2 tsp fen­nel seeds, toasted and

cracked (see Cook’s Tip)

2 Tbsp rice malt syrup

160ml (2/3 cup) milk

1 pink lady ap­ple, grated 240g (1½ cups) whole­meal

self-rais­ing flour

45g (½ cup) des­ic­cated co­conut 4 egg whites (from 60g eggs)

1 Pre­heat oven to 180°C (fan­forced) and line an oven tray with bak­ing pa­per. Spray a 20 x 30cm slice tin with cook­ing spray and line with bak­ing pa­per.

2 Toss car­rots and oil in a large bowl. Trans­fer to lined tray. Cover with foil. Bake for 1 hour. Un­cover and bake for a fur­ther 1 hour, un­til very ten­der. Set aside to cool.

3 Trans­fer car­rots to a large bowl and mash un­til smooth. Stir in fen­nel seeds and rice malt syrup and mix well. Stir in milk and ap­ple and mix again. Fold in flour and co­conut.

4 Beat egg whites in a large bowl un­til soft peaks form, then fold gently into car­rot mix­ture. Spoon mix­ture into lined slice tin. Bake for 35-40 min­utes or un­til golden and firm on top (in­side should be moist). Let slice cool be­fore serv­ing.

COOK’S TIPS

• To toast fen­nel seeds, cook, stir­ring, in a small non-stick fry­ing pan over medium heat for 2 min­utes or un­til aro­matic. Crack fen­nel seeds with the back of a knife or in a mor­tar and pes­tle. • Keep the slice in the fridge for up to one week.

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