Ingredients
- 1 1/2 am bran flakes
- 200 ml honey
- 270 gr pitted
- 190 gr carrot (grated)
- 130 gr am wheat pastry flour (whole)
- 120 ml milk
- 110 gr am sesame tahini
- 65 gr nuts (chopped)
- 9 gr non-alum baking powder
- 8 gr cinnamon
- 1 gr sea salt
- 1 slice lemon with peel (sliced)
Mix dry ingredients together and stir in nuts and carrot. Beat liquids and stir into dry mixture. Spread batter into an oiled 20 cm x 20 cm pan. Bake at 190ºC . for 30 minutes. Serve warm or top with apricot glaze (recipe below). Apricot Glaze: Combine ingredients in a saucepan and stir over medium-low heat until apricots become juicy. Pour into a blender and puree; return to saucepan and cook for 5-8 minutes. Cool and spread on top of cake or cookies.
