Ingredients
- 600 g of carrots
- 1/2 tsp of ginger powder
- 1 tbsp of arrow-root
- 400 g of silken tofu
- Rice flakes
- Malt yeast
1 Cut the carrots into pieces and steam them.
2 In a blender pour the silken tofu, ginger and arrow-root, and the cooked carrots.
3 Blend until it becomes a cream then add salt.
4 Pour this cream into small baking dishes, sprinkle with rice flakes and malt yeast.
5 Bake for approximately 25 minutes at temperature 6.
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