I’ve had the pleasure recently of being fed some pretty unique treats (my friends know how to stay on my good side). The carrot float idea reached my friend Alice through a coworker, who said he had tried the dessert in Iran, where it’s a delicacy. Wikpedia tells me this is called havij bastani. Alice took the whole idea up a notch with her inclusion of some fresh squeezed ginger juice, adding a bit of heat to the refreshingly sweet carrot and creamy vanilla flavors.
Havij Bastani (Carrot Juice Float)
courtesy Alice Howell
- 1 cup fresh carrot juice (per serving)
- 1 T fresh ginger juice
- one scoop vanilla ice cream (or Vanilla Coconut Bliss)
- cinnamon, nutmeg, or cardamom sprinkled on top
Mix juices and then pour over the scoop of very frozen ice cream. Serve in the most gobletesque vessel available.
Strawberry Almond Cake
courtesy Kelly Heath, who drew inspiration from the food blog Roost
- three cups almond flour
- 1/2 tsp salt
- 3 eggs
- 1 tsp almond extract
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 cup sliced strawberries (or pitted cherries)
Preheat oven to 350 degrees. Mix dry and wet ingredients separately and then combine. Place halved strawberries on the bottom of a greased bundt pan. Pour batter on top, and bake for 25-30 minutes, or until golden brown. Let cool for at least 30 minutes, and then flip over to serve.
Advertisement
