The love for a living being goes through the stomach

Carrot cake

‘If I only had the words…’ is a commonly used expression. People often realize that they don’t have  the words to express their feelings, emotions, experiences. It is an expression of frustration, of not being able to express oneself … in words. This is how we are culturally conditioned. Not aware that most of our communication is not verbal, not aware that words  do more damage that one can imagine. Words may explain, but at the same time complicate. The  listener listens from his or her own angle, own background.

 

Most of us know the importance of non-verbal communication but are generally  unaware that non-verbal communication represents more than two thirds of all communication. Just think about first impressions, in a split second we form a lasting image of the other! Love at first sight has nothing to do with words, but with all kinds of other forms of communication.

 

This is not the place to elaborate on the research done on non-verbal communication. There is plenty on the web for those interested in learning more about the subject. Of relevance here is how non-verbal communication, food and cooking are interrelated in various ways. What do I express by preparing only vegan food? What do I express when cooking a tasty dish for friends and family? We all know the expression ‘the love of a wo/man goes through the stomach’. I believe that the love of any living being goes through the stomach and the love for any living being does not go through the stomach.

 

With a good carrot cake, we make friends and keep them, but is it possible to win over hearts with a vegan and gluten-free carrot cake? Try this one and even the proverbial rabbit known for pestering the baker with its dislike for carrot cake will change its mind.

 

 

 

 

Ingredients

100 gr dark brown caster sugar

3 tablespoons brown ground flaxseed + 9    tablespoon water

125 ml sunflower oil

125 gr soy butter

250 gr chickpea flour

2 teaspoons baking powder 

1 teaspoon bicarbonate of soda

1 teaspoon psyllium

1 teaspoon cinnamon

¼ teaspoon cardamom

¼ teaspoon nutmeg

1/8  teaspoon cloves

1 teaspoon ginger,  freshly grated

½ teaspoon salt

¼ teaspoon vanilla extract

300 gr carrots, grated

150 gr dates coarsely chopped

50 gr flaked coconut

1 apple, freshly grated

100 gr shelled walnuts, chopped

Preparation

Mix the 3 tablespoons of ground flaxseeds with 9 tablespoons water. Stir together until thick and gelatinous and let rest for 10 minutes.

Preheat the oven to 180°C.

 Grease and flour a 22cm round baking pan.

Sift the chickpea flour and mix with the sugar, cinnamon, cardamom, nutmeg, ginger, vanilla and salt.  Mix separately the sunflower oil and flaxseed mixture. Add the chickpea flour with spices and mix well. Add carrot, apple, coconut, dates and walnut, mix well. The batter will be a little thick, it is supposed to be that way, don’t worry (be happy!).

Add baking powder and bicarbonate of soda, mix well. Now pour the batter immediately into the greased baking pan and put into the oven as the bicarbonate of soda and baking powder because they lose their potency quickly.

Bake for 60  minutes or until a toothpick or skewer inserted in centre comes out clean.  Keep the toothpick handy, because you’ll need it!

While it tastes great fresh out of the oven, it reaches the peak of flavour if you can resist the temptation, leave it stand for another 24 hours.