Ingredients (diam. 20 or 72 pieces as big as a chocolate):
- 150 g of carrots (weighed already peeled)
- 1 egg
- 40 g sunflower seeds
- 50 g of sugar
- 1 teaspoon baking powder
- the zest of half a lemon
- 90 g of 00 flour
- 10 g of Ruggeri organic hemp flour
In the bowl of the planetary mixer, put the egg, the sugar and whip for at least five minutes with the whisk, in the meantime blend the carrots with the Reolì (it is a spreadable oil, so it is more versatile and can be replaced just like butter given its consistency, it is based on sunflower seed oil, water and cocoa butter, it is also available in an extra virgin olive oil based version). In the planetary mixer, add all the ingredients and mix the mixture with the butterfly hook, until it is well combined. Pour into a mold covered with baking paper (20 cm) or do as I did, using silicone molds with half spheres but the small ones like chocolates and bake in a preheated oven for 30 minutes at 180 °, before turning off the oven always do the toothpick test to see if they are well cooked. Let them cool completely before turning them out.
