Tag Archives: carrot

Zucchini Carrot Oatmeal Muffin/Cupcakes

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Bit of late night baking last night trying out this new recipe! I had my first one this morning and they are really yummy!! A great way to get some veggies in without even knowing 🙂 I made them into cupcakes just because I had no muffin cases and got 15 cupcakes out of the mixture 😀

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Ingredients

1 cup porridge oats

2 cups buckwheat flour*

1 cup coconut sugar*

1 heaped tsp baking powder

1 tsp cinnamon

1 tsp salt

3 eggs

3/4 cup coconut oil

1 cup grated zucchini

1 cup grated carrot

1 cup raisins

*You can replace the buckwheat flour with whatever you like; oat flour, ground almonds, wholemeal spelt flour etc.

*If you don’t have coconut sugar handy, you could replace this with agave syrup, honey, maple syrup etc.

Method

  1. Preheat the oven to 175°C.
  2. Mix the dry ingredients together first in a large bowl.
  3. In a separate bowl, whisk the eggs and oil. Stir in the grated zucchini and carrots. Add to dry ingredients and stir until combined. Add in the raisins and spread them out in the mixture making sure they’re evenly distributed.
  4. Fill your muffin/cupcake cases about 3/4 way full and bake for approx. 20 minutes. They’re done when a knife inserted comes out clean.

Enjoy in the morning or as a snack throughout the day 🙂

Yummy in my tummy 😀

Tee. X

 

Guilt Free Carrot Cake

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I love carrot cake but I especially love this one knowing that it is guilt free and healthy 😀

Ingredients

Cake

  • 2 cups oat flour (blend/process 2 cups of porridge oats until it is flour like)
  • 1 tbsp + 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 5 large egg whites
  • 1 + 1/2 carrots grated
  • 1/2 cup agave syrup/honey/maple syrup

Frosting

  • 1 cup low-fat cottage cheese
  • 1/2 cup greek yoghurt (I used FAGE)
  • 1 + 1/2 tsp vanilla extract
  • 1 + 1/2 tsp agave syrup/honey/maple syrup
  • walnuts, chopped (optional)

Method

  1. Preheat oven to 180°C.
  2. Line a loaf tin with baking parchment/grease proof paper.
  3. In a large mixing bowl combine all the cake dry ingredients and mix well. Grate the carrots into this bowl.
  4. In another bowl, combine the cake wet ingredients and stir well. Pour the wet ingredients into the dry ingredients and mix well.IMG_4836[1]
  5. Pour the batter into your prepared tin, smooth out the top with a spoon and bake for 30-35 minutes or until the middle of the cake is firm (knife comes out clean). Remove from the oven and allow to cool on a cooling rack.IMG_4837[1]
  6. While the cake is cooling combine all the frosting ingredients in a blender and process down until it is nice and smooth and you can no longer see the cottage cheese chunks.
  7. Pour onto the cooled cake, smooth out with a spatula and sprinkle with toppings of choice (I used chopped up walnuts). Refrigerate overnight or for 1-2 hours to allow the frosting to set.IMG_4838[1]

Enjoy 🙂

Tee X