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Archive for the ‘Breakfast’ Category

It’s been a while since my last entry, but I’m slowly recovering from post-holiday blues…That doesn’t stop me from reminiscing though – which is exactly what this Carrot Cake is about! My mum’s friend and I had planned to make this to keep us going on our long car ride to Croatia (7 hours!), but it never lasted that long – we ended up having to bake a replacement at the last minute. Turns out my Dad has a strict ‘No eating in the car’ policy, so the Carrot Loaf came all the way to Croatia with us and ended up a blessing amongst the lack of veggie food…My family agreed that this was the best Carrot Cake they have ever had, and couldn’t believe it was made without Eggs or Butter. This recipe is based on one from Ricki Heller’s book: Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, which I absolutely LOVE as all the recipes are without refined sugar or wheat – my kind of Dessert book! The combination of Carrot, Cinnamon, Lemon & Coconut is heavenly, and the Lemon Glaze on top (suggested by my Dad’s girlfriend) adds just the right amount of tartness…

Ingredients:

1 1/2 cups finely grated Carrot, unpacked

1 Tblsp. ground Flax Seeds

1/4 cup Agave Syrup

1/4 cup Maple Syrup (or 1/2 cup of Syrup of choice)

3/4 cup Soy Milk

1/3 cup Canola Oil

1 tsp. Vanilla Extract

1/2 tsp. Apple Cider Vinegar

1 Tblsp. grated Lemon Zest, fresh

1 1/2 cups Whole Spelt Flour

2 tsp. Cinnamon

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/2 cup unsweetened shredded Coconut

 

Method:

– Preheat oven to 180C/350F, and spray a 8″ loaf pan or 9″ square pan.

– In a medium bowl, combine Carrots, Flax Seeds, Agave, Maple Syrup, Soy Milk, Oil, Vanilla, Vinegar and Lemon Zest. Set aside for atleast 2 minutes.

– In a large bowl, sift together Flour, Cinnamon, Baking Powder, Baking Soda and Salt. Add Coconut, and stir to combine.

– Pour the wet ingredients over the dry and stir just to combine. Pour the batter into the pan and smooth the top.

– Bake in preheated oven for 35- 45 minutes (the loaf pan takes longer than a square pan), or until a tester inserted in centre comes out clean.

– Allow to cool completely until removing from pan, and covering with Lemon Glaze.

For the Lemon Glaze:

1 cup sifted Icing Sugar

juice of 1 Lemon (add half first, then more if needed)

 

– Slowly add Lemon Juice to Icing Sugar until the right consistency is achieved. Pour over Carrot Loaf and allow to set.

*Warning: Will make a mess if eaten in the car…

PS: This would be delicious with the inclusion of Nuts, too!

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After a long break from Peanut Butter, all of a sudden I have found myself craving it like crazy in just about any form – but this has been my favourite…I can honestly say that I’ve had this smoothie almost every day for the last few weeks, I’m hooked! For the liquid I use Coconut Water, which has some amazing benefits – it’s hydrating, full of electrolytes & has even been used in blood transfusions due it being identical to blood plasma! I realise that most of you are not living in Asia, and therefore probably don’t have access to an abundance of (cheap) Coconuts, so in that case you can easily swap it for a Milk of your choice. If you do use a Coconut scrape out the meat from inside, using a spoonful of it for your Smoothie, and keep the rest in a tupperware for your next one. I’ve mentioned this before, but it’s very important to use frozen Fruit in Smoothies if you want the right texture – so the next time you have some spotty-brown Bananas lying around, just peel them, wrap them up and pop them in the freezer for this yummy Breakfast (or Snack…)!

Ingredients: (about 2 servings)

Water from 1 young Thai Coconut OR about 500ml of  a Milk of your choice (eg: Soy Milk/Almond Milk/Rice Milk)

1 and 1/2 medium Bananas, frozen & chopped

2 Tblsp. Peanut Butter (Use unsalted with no Sugar added if you can…Crunchy or Smooth, up to you)

1 Tblsp. Flax Meal or Chia Seeds

1 Tblsp. Brown Rice Protein Powder (optional)

For some Chocolate goodness: 1 Tblsp. Cocoa/Carob/Cocao Coconut Butter (Yummm…)

 

Method:

You know what to do for this one: Pop it all in your blender and turn it into smooth, creamy, nutty Heaven…!

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