Little Buckwheat Carrot Cakes

One of those things that goes perfectly with tea.

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Ingredients: 1 cup of buckwheat flour, half a cup of coconut flour, 2 grated carrots, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, 2 eggs, 4 dates, 1 cup of milk (any type, almond or coconut would be good for dairy free), quarter of a cup of walnuts.

Steps: Combine the buckwheat flour, coconut flour, cinnamon, baking soda, grated carrots and walnuts in a bowl. Blitz the milk and dates in a food processor (or blender) until smooth. This will work best if you soak the dates first, but never mind of you can’t be bothered. Add the milk/date mix to the dry mix, along with the eggs. Mix it all up with a wooden spoon. Spoon the batter into a lined muffin tin and bake on 180 degrees Celsius for around twenty minutes. Let it cool completely if it is destined for icing. See below.

For if you want an ‘icing…’

Blitz together a few tablespoons of coconut cream (the thick stuff at the top of the can when it’s chilled… scoop it off for the icing and use the runnier stuff for smoothies), a few dates (soaked is best) and a squeeze of lemon in a bullet blender (or blender, or food processor). Chill in the fridge to keep it thick. Add a couple of tablespoons of coconut flour if it needs to be a little thicker. Ice the cooled mini delicious dainty carrot cakes and enjoy!

By Franklee Healthy

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