1/4cup| 70 ml vegetable milkalmond milk, if tolerated
For the Candied Almonds
0,35oz| 10 gr | 10 almondsroughly chopped
Preheat oven to 350ºF/ 180ºC and grease 4 mini molds with olive oil.
In a large bowl, combine the olive oil and carrot purée. Add in the rice flour, ground almonds, sugar and baking powder and mix until well incorporated. Slowly add the milk, gently stirring until an even batter is formed.
Fill in 1/3 of the molds with batter. Stir the cocoa powder into the remaining mixture and pour this dark batter in the middle of the molds. Set aside.
In a small ovenproof recipient lined with parchment paper combine almonds, maple syrup and cinnamon and mix until evenly coated.
Bake mini cakes and almonds together in the oven. Remove the almonds after 15 minutes and leave the cakes in the oven for another 10 minutes.
Cool the almonds and the cakes before unmolding (approx. 15 minutes).
Unmold the cakes and top with candied almonds.
Low FODMAP diet: the recommended serving is one medium carrot (check), 2 heaped teaspoons of cocoa powder (check) and 10 almonds. This recipe calls for 20 almonds, meaning it is ok to eat 2 mini cakes.