This recipe is dairy free, sugar free and gluten free. it is one of my favourite cakes and it is has more carrots than flour. This recipe can either be turned into individual muffins (makes 12) or a whole cake. I then serve it with coconut yoghurt, but you can serve it with the classic cream cheese, lemon juice and xylitol if you wish. Perfect for kid’s parties!!
PREPARATION & COOKING TIME: 1 hour
INGREDIENTS makes 12 muffins or 12 cake portions:
200gr (3-4) carrots, grated
130gr self raising flour
45gr buckwheat flour
50gr xylitol
2 eggs
2tbsp flaxseeds ground
half banana, mashed
160ml organic sunflower oil
2 tsp baking powder
1 tsp xanthan gum
1 tsp ground cinnamon
1/2 tsp ground nutmeg
100gr sultanas
70gr walnuts, roughly chopped
- you can also use only self raising flour if you prefer, but the buckwheat gives it a wholewheat effect
- preheat oven at 350F/175C
- in a large mixing bowl combine the sunflower oil, xylitol, banana and eggs and whisk together until mixed
- add grated carrots, nuts and sultanas to the egg mix and mix with spatula
- then mix the flour, buckwheat flour, xanthan gum, baking powder, cinnamon and nutmeg and add to the egg mix and stir well
- place muffin cases in the muffin tray and spoon the mixture into 12 cases. i use the scale here, to weigh evenly the mixture, 100gr per muffin case. Otherwise place mixture in an oiled large rectangular tray.
- place in oven for 25-27 minutes or until a wooden toothpick comes out clean from the centre
- cool and then you can serve with coconut yoghurt on top
NUTRITIONAL VALUE PER MUFFIN | |
energy kcal | 264.8 |
fat | 17.4 |
of which saturated | 2.1 |
carbohydrates | 22.3 |
of which sugars | 8.8 |
fibre | 1.6 |
protein | 10.5 |
salt | 0.3 |
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