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© 2015 by Nutrition For Vitality - Lara Seago

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

Olive oil

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!