ベイクドチーズケーキ風「にんじんとお豆腐のわんこケーキ」
ささきひろこ
底取れ式15cm円型1台分
30 minutes
45 minutes
1
チーズケーキ
ケーキ
少量ならOKのチーズも、飼い主さんによってはなるべく愛犬には避けたいと思っている場合もあるはずです。そこで便利なのがお豆腐。ドライの京くれないをいれて、ベイクドチーズケーキ風に仕上げました。
材料
おやさいビスケット：100g
ココナッツオイル：20g
木綿豆腐：（ひと晩水きりした状態で）285g
豆乳グルト：215g
はちみつ：20g
京くれない：20g（パウダー状にしたもの）
卵：2個
米粉：30g
調理方法
おやさいビスケットをフードプロセッサーで撹拌する
溶かしたココナッツオイルを加えて混ぜあわせる
型の底に敷きつめ、冷蔵庫で冷やしておく
ボウルに木綿豆腐、豆乳グルト、はちみつ、京くれないをいれ、泡だて器でよく混ぜあわせる
卵をひとつずつ加えながら、よく混ぜあわせる
米粉をいれ、混ぜあわせる
型に流しいれ、180℃に予熱しておいたオーブンで45分焼く
粗熱がとれたら冷蔵庫で冷やす
Dried Kyoto Kurenai Carrots
Kyoto Carrots: The More You Chew, the Sweeter They Get
This Japanese-bred variety captivates the eyes and palate with its glossy red body and enchanting sweetness. Its aroma is subtle, allowing its rich sweetness to truly shine. Since it is a cross-breed of Kintoki carrots, it also contains lycopene.
Maintaining their vibrant red color, dried Kyo Kurenai carrots offer an even richer taste with enhanced sweetness. Their fine texture and dense, meaty flesh provide an even more satisfying chew than fresh Kyo Kurenai, making them incredibly fulfilling.
■ A variety cross-bred from Kintoki carrots, containing lycopene
■ Kyoto carrots that retain their vivid red color
■ Rich taste with enhanced sweetness from drying
■ Dense, meaty texture that surpasses fresh carrots
How to Use Dried Kyo Kurenai Carrots
They are sweet, so enjoy them as a snack or use them in confectionery. A light sprinkle of salt enhances their sweetness even further, so when making dishes like râpée or shirishiri, try preparing them without added sugar.
Click here for how to rehydrate dried carrots
■ Their sweet taste makes them perfect for confectionery◉
■ Can be used in râpée or shirishiri without added sugar
Soy Milk Miso Soup with Lots of Vegetables: You can easily make a vegetable-rich soy milk miso soup even after work. Click here for the recipe
Carrot Cake: What if fresh, juicy carrots met concentrated, umami-rich dried carrots...? Based on that idea, we baked an original carrot cake. Click here for the recipe
Raw Material: Kyo Kurenai Carrots
They are characterized by their vibrant red color, resembling Kyoto carrots. This variety is a cross between Kintoki carrots and Goshun carrots, known for its fine texture and dense, meaty flesh. We use a PhytoRich variety developed by Takii Seed Co., Ltd. in Kyoto.
Dried Kyo Kurenai Carrots Product Overview
Ingredients: Kyo Kurenai Carrots (from Kyoto Prefecture)
Producer:Echie Farm Aims for agriculture that is gentle on the environment and people, cultivating crops using homemade compost.
Net Content:
- 20g: For a first-time trial
- 20g*2 bags: For gifting to friends
- Large 80g pack: For repeat customers
- 200g (simple packaging): For those who cook regularly
- 500g (simple packaging): For restaurants or individual bulk consumption
Country of Origin: Kyoto, Kyotango
Best Before: 180 days from manufacturing date
How to Enjoy: Recommended for use in cooking, such as rehydrating or stewing.
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