Baking and creating tasty food is definitely a big part of me! When it's cold and windy outside, there is something special about the warmth from my heart and soul that shines when the oven goes on. Even if it's an experiment gone wrong? And they do happen sometimes :) .
One of my first well used cook books was 'Classic Country Collection' by Lady Flo Bjelke-Petersen. It's quite interesting to flick through the book to see those pages a little more used, or the ones with the butter stains and splashes of vanilla here and there and I think, well this one must have been a good one. The carrot cake is one of those for sure. I have changed how I cook quite a bit today, and have tweaked the carrot cake to suit. You could make it as a cake in a 20cm round tin, which I have also done. This quantity of mixture makes about 10 large muffins.
Ingredients:
2 lge free range eggs
½ cup honey
¼ tsp. vanilla extract concentrate
½ cup olive oil
1 cup gluten free plain flour
¼ cup L.S.A mix*
1 tsp. bi-carbonate of soda
½ tsp. mixed spice
¼ tsp. himalayan salt
1 ½ cups finely grated carrots
½ cup chopped walnuts*
Method:
Pre-heat the oven to 180ยบ c. Grease or line your muffin tins and set them aside.
Place the eggs, honey, vanilla extract and oil in a medium sized mixing bowl and beat well with a wooden spoon. Add the flour, L.S.A mix, bi-carb soda, mixed spice and salt, folding gently until just combined. Lastly fold through the finely grated carrots and chopped walnuts. Spoon the mixture into the muffin tins and cook for approx. 30-35 minutes, or until they spring up when pressed gently in the centre.
*L.S.A mix can be found in most supermarkets and health food stores. It's a mix of ground linseeds, sesame and almonds. Adding this to these muffins, combined with the use of walnuts, and the eggs, make these muffins perfect for calming your mind and helping your nervous system.
Enjoy ❤ Shaz
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