CARROT RING

Preheat your oven to 180 deg C . Lightly grease a 2 litre non stick ring pan . Place 500 gm of chopped carrots in a medium saucepan with a peeled and sliced onion . Boil until the carrot is tender . Drain. Then place in a food processor with 1 dsp of cinnamon , 1 tsp of ground ginger , 1 tbs of minced garlic , 1 tbs of soft brown sugar , 1 tsp of salt and 1/2 tsp of cracked black pepper . Process until smooth . Stir in 1 dsp of grated orange rind . Let the mixture cool slightly . Now separate 4 eggs . Lightly beat the egg yolks and in a separate bowl beat the egg whites to firm peaks . Stir ( with a wooden spoon ) the egg yolks into the carrot mixture , then fold in the egg whites . Gently fold in 90 gm of tigernut flour ( or fine semolina or almond meal ) and 2 tbs of dried chives . Pour the mixture into the prepared pan and bake in the preheated oven for 30 minutes or until set . Cool slightly before turning out . Fill the centre with lightly steamed green vegetables ... ( sno peas , brocoli ) .. your choice .