Tuesday, 16 September 2014

Carrot and Coconut Cakes with Chia Seeds

With my last exam tomorrow which a lot of study has already been done for, I wasn't going to study all day, so I decided to scroll through my favorite food blog known as "Petite Kitchen". For those of you that have been reading my blog for a while may possibly know I went gluten free for a period, so I already had many of her healthy, gluten free ingredients stored in my pantry. I've obviously adapted the recipe to what suits me, but i'll place the original link to her recipe at the bottom. This recipe creates 12 rustic looking cute cakes which are not only healthy but are incredibly delicious. 

3 free range eggs
½ cup honey, maple or agave syrup
¾ cup extra virgin coconut oil, olive oil or butter
2 cups ground almonds/almond meal
3/4 cup shredded coconut, plus a little extra for sprinkling
2-3 medium sized carrots 
grated zest of one lemon
2 tbsp chia seeds
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda

Preheat the oven to 160 C

Add all ingredients in to a large mixing bowl. Using a wooden spoon, mix until well combined. 

Divide the batter between the muffin tins, and then bake in the oven for 30 minutes, or until a skewer comes out clean when inserted.



- Soph x 

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