Gluten & refined sugar free carrot cake
Pre-heat oven to 180 degrees
Mix the dry ingredients together, then, in a separate bowl whisk the eggs until a creamy consistency and add the honey, oil, carrots, raisins and pecans and blend in well.
Stir in the dry ingredients until mixed thoroughly.
Pour the ingredients into 2 well oiled, round cake tins and bake for 25-30 minutes, or until a skewer comes out clean when poked in the centre. Remove from the oven and allow to cool on a wire tray.
3 cups of almond flour
1/2 tsp pink Himalayan salt
1 tsp baking powder
1 tbsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground ginger
5 organic eggs
1/3 cup raw honey
1/2 cup coconut oil (melted)
3 cups grated carrots
1 cup raisins
1 cup chopped pecans
2 blocks of cream cheese
1/4 cup of maple syrup
1 tsp vanilla essence
1/2 tsp cinnamon
1/2 tsp cardamom
Or a dairy free alternative
Condense tinned coconut milk until thickens and add a little coconut oil then make same as above
Healthier, gluten free mac style cheese with veggies
This is a great recipe for when we crave those stodgy, traditional dishes like mac and cheese, but a far more nutritious version of the family favourite. Perfect for a cold winters day.
Preheat your oven to 200 degrees C / 180 for a fan oven
Add your pasta and sliced butternut squash to some boiling, salted water
Meanwhile, blitz the broccoli, basil, oats and olive oil with some salt and pepper to make a pesto sauce
1 large bunch of fresh basil
50g gluten free oats
1/2 head of broccoli roughly chopped
300g cherry tomatoes
150g ground almonds
Pink Himalayan rock salt
Freshly ground pepper
300g gluten free macaroni or pasta (I used gluten free fusilli in this recipe)
1 x 400g butternut squash deseeded and sliced
In a clean blender, next blend the almonds with the cherry tomatoes. I also added a little sheep's cheese to mine but this is entirely optional and not needed to make a creamy sauce
Once the pasta and butternut squash is cooked, stir through the tomato and almond sauce. Tip into a baking dish and drizzle your pesto on top.
Bake for 30 minutes and enjoy!