kolač od mrkve

što/
4 velike mrkve (pokušajte nabaviti dobre, mlade, slatke mrkve)
1 šalica badema (namočenih 8 sati)
1 - 1.5 šalica datulja
1 - 1.5 šalica ribanog kokosa

kako/
Naribajte mrkve što sitnije. Istisnite sok iz njih i popijte ga ili spremite u frižider za kasnije. Namočene bademe izblendajte u blenderu ili multipraktiku , ali ne u potpuno homogenu pastu, nego tako da ostanu u sitnim komadićima. Stavite ih u zdjelu s naribanom i ocijeđenom mrkvom i izmiješajte rukama ili žlicom. Stavite datulje u blender zajedno s malo ribanog kokosa i izblendajte u što mekšu smjesu (ako imate suhe datulje, možete ih prethodno namočiti u samo malo vode, da ih bude lakše blendati). Dodajte dobivenu smjesu u zdjelu s mrkvom i bademima i izmiješajte sve rumama ili žlicom. Ostatak kokosa malo izblendajte - ne u kokosov maslac nego samo na još sitnije komadiće, kako se kolač kasnije ne bi raspadao. Dodajte sav kokos u smjesu i izmijesite dobro rukama. Ako se čini premekano, možete dodati još kokosa. Složite i utisnite smjesu na pladanj ili u kalup, izvaljajte valjkom ili poravnajte rukama i stavite u frižider na nekih pola sata, kako bi bilo lakše rezati.

što ako/
[link]

i još/
Ako želite manje masnu verziju, umjesto badema možete staviti namočenu heljdu, brašno od proklijale i dehidrirane heljde ili mljevene zobene pahuljice. Ako koristite zobene pahuljice, računajte da one apsorbiraju puno vode (dakle treba dodati i dovoljno vode u smjesu) i trebaju odstajati nekoliko sati. U tom slučaju sok koji ste ocijedili iz mrkve možete dodati natrag u smjesu kako bi ga zobene pahuljice upile.

[ENGLISH]

carrot cake

what/
4 big carrots (try to get young, sweet carrots)
1 cup almonds (soaked for 8 hours)
1 - 1.5 cup dates
1 - 1.5 cup dried shredded/grated coconut

how/
Grate the carrots to get as small pieces as possible. Squeeze the juice from them with your hands and drink that juice or save it in the fridge for later. Blend/grind the soaked almonds into very small pieces (but not into a paste or ''butter''). Put them into a bowl with grated and strained carrots and mix everything with your hands or a spoon. Put the dates into a blender together with some grated coconut flakes and blend into a soft, smooth paste (if you have dried dates, it is good to soak them for a few hours in just a bit of water and use them together with that water). Add this paste into a bowl with carrots and almonds and mix everything with hands or a spoon. Put the rest of the coconut into a blender and blend into even smaller pieces - to prevent the cake from falling apart later. Put all that coconut into the mixture and mix everything well. If it seems too soft, you can add more coconut. Press the mixture into a mold or on a plate, straighten out the surface with a rolling pin and place inside a fridge for about half an hour, just to make it a bit easier to cut.

what if/
[link]

also/
If you want a low-fat version of this cake, you can replace the almonds with sprouted buckwheat, dehydrated sprouted buckwheat flour or (ground) rolled oats. If you are using rolled oats, make sure to add enough water into the mixture and let it sit for a couple of hours. You can also add the juice that you squeezed from the carrots to the mixture.