Gluten free, dairy free and sugar free and eggs can be replaced with egg replacer to be made suitable for vegans,
Recipe of the month for July 2012.
"Chocolate Carrot Cake"
150g Brown Rice flour.
100g Soya flour.
2 tea spoons of organic baking powder.
50g ground almonds.
50g chopped walnuts.
50g saltanas.
250g grated carrot.
2 bananas.
3 free range eggs.
150ml sunflower oil.
2/3 cup of filtered water or spring water.
200g chopped dates.
75g organic 100% cocoa powder.
The juice of 1 orange.
(1)Simmer the dates with the water antil soft and then alow to cool.
(2)Grate the carrot and add to the dates, add the bananas, walnuts and saltanas.Then using a hand held liquidiser grind up all the Ingredients till it becomes a puree.
(3)Add the flours, cocoa powder, baking powder, ground almonds, sunflower oil,orange juice. eggs and puree to a large mixing bowl and mix together.
(4) Add the mix to a lined 8" cake tin and place in a pre heated oven at 200 and reduce temperture to 160 after forty minutes.
For a 8" tin with a 4" depth the cooking time is 1 hour 30 minutes and needs to be covered with baking paper whilst cooking and you will need to keep an eye on it after a hour, placing tin foil on the top mite be Necessary at this time as it rises quite a lot while cooking. When cooked remove from oven and leave in tin for therty minutes then put out on a wire tray to cool. This cake is very moist, so difficult to know when ready.
A delicious rich cake that needs to be eaten within five days or you can cut into slices and pop in the freezer, enjoy
Go back to my healthy recipe section.
