Carrot and almond dessert in a glass

The combination of a wheat-free carrot sponge and a fresh quark filling made with our Almond Cream creates a perfect harmony of flavours, a quick and wholesome carrot cake that we have fitted into a glass.

You will not find any white flour in this recipe, we sweetened it with honey and used Ghee Butter. Try it and see for yourself how good this light dessert tastes.

Method:

• Sponge: In a mug, mix 1 egg with 1 tbsp of plain yoghurt and 2 tbsp of grated carrot.
• Add 1 tbsp of coconut flour, 1 tbsp of Powerlogy collagen, 1/2 tsp of baking powder and 1 tsp of turmeric.
• Then stir 2 tsp of ghee butter and 1 tsp of honey into the mixture.
• Finally, mix in a handful of chopped pecan (or other) nuts and put the mug in the microwave for about 3 minutes.
• Turn the sponge out of the mug and leave it to cool.
• Cream: In a bowl, mix 250 g of smooth quark, 120 g of plain yoghurt, 2 tbsp of our almond cream, 1 tsp of cinnamon and 1 tbsp of honey.
• Cut the sponge into 4 pieces and layer them into a glass.
• Put the sponge at the bottom, then the cream and grated carrot, and repeat this twice.
• Finally, decorate with a drizzle of our almond cream and pecan nuts.