4 eggs, separated
1/2 cup of rapadura
peeled lemon rind
2 large roughly chopped carrots
1 cup almonds - pulverised for 20 seconds on speed 10 in the tmx will give quite a coarse grind, you may want to buzz it a bit more to make it more attractive for the kids.
1 tbsp arrowroot
1/2 tsp sea salt + a pinch for the egg whites
Put eggwhites and a pinch of salt in the tmx bowl with the butterfly attachment and beat without MC in place for 3-5 minutes at 50C on speed 4 until stiff. Set aside.
Remove butterfly attachment from the tmx bowl. Put rind in and buzz 5 seconds on speed 10.
Put the yolks and the rapadura in the tmx for 2 mins on speed 3.
Add carrots, buzz 10 seconds on speed 7.
Add arrowroot, salt and almonds on speed 4 for 5 seconds.
Insert the butterfly attachment and add whipped egg whites. Buzz for 2 seconds on speed 2 and then 2 seconds on speed 2 reverse.
Pour into greased pan and cook at 180 degrees for about 45 minutes.
We sprinkled very lightly with icing sugar to make it more enticing for the kids, but obviously you can skip that step if you want to stay true to the Nourishing Traditions no-sugar diet.
