Lyn's Recipe Collection
A VERY DIFFERENT PUMPKIN CAKE
Ingredients:
1 cup coconut milk
2 Tab cornflour
1 cup mashed pumpkin, packed well
rice flour
185g SR flour
125g soft butter
200g castor sugar
1. Heat oven to 180 C. Cream butter & sugar in bowl till fluffy.
2. Add mashed pumpkin, stir well. Add sifted flours, stir well. Fold in coconut milk. 3. Pour into greased 20cm cake tin. Cook 60 minutes till set – may need longer. Slices better on second day !
A HEALTHY CARROT CAKE
Ingredients:
1 tsp nutmeg
3 cups carrots, grated
½ cup agave nectar
2 tsp celtic sea salt
3 cups almond meal
1 cup walnuts
1 cup raisins /sultanas?
5 eggs
1 tsp soda bicarb
1 Tab cinnamon
¼ cup grapeseed oil
coconut for frosting
1. In a large bowl, combine almond flour, salt, baking soda, cinnamon & nutmeg.
2. In a separate bowl mix together eggs, agave &d oil.
3. Stir carrots, raisins & walnuts into wet ingredients. Stir wet ingredients into dry.
4. Place batter in 2 well-greased, round 9 inch pans. Bake at 325 F for 35 minutes.
5. Cool to room temperature and spread with coconut frosting. Serve.