December 14, 2020 / Lyn Jones / 0 Comments
Spelt flour has a sweeter flavour and lighter texture than wheat flour
Ingredients
1 cup wholemeal Spelt Flour
3/4 cup SR flour
1 cup brown sugar
1/2 cup walnuts, roughly chopped
1 tsp BP
1 tsp ground cinnamon
4 extra large eggs
1 cup sunflower oil
1 finely grated rind from orange
300g (approx. 2) carrots, finely grated
Cream Cheese Frosting
250g cream cheese, diced and softened
80g butter, diced and softened
3 cups icing sugar mixture
1/4 cup shredded coconut, toasted
1. Pre-heat oven to 180 (160C fan-forced). Line a 20 x 20cm square cake pan with baking paper.
2. Combine flours, sugar, walnuts, BP and cinnamon in a large mixing bowl.
3. Whisk together – eggs, oil, orange rind. Add to dry ingredients with carrot, mix well.
Bake 45 mins. Allow to cool 15 mins before removing to a wire rack to cool completely.
4. For cream cheese frosting: beat together cream cheese & butter until smooth. Gradually add icing sugar until all combined. Spread over cooled cake and sprinkle with shredded coconut.
July 9, 2020 / Lyn Jones / 0 Comments
Delicious and moist, with fresh orange flavour throughout with some crunchiness from the tasty pumpkin seeds. It is soo good!
Ingredients
1 cup grated zucchini (1 small zucchini, skin on)
1 1/2 cups all-purpose GF flour blend (with xanthan gum or add 1/2 tsp.)
2 Tbsp. ground flaxseed
2 tsp. GF aluminum-free BP
1/2 tsp. GF ground turmeric
1/4 tsp. sea salt
1/3 cup pumpkin seeds
1/2 cup fresh orange juice (about 1 small orange)
1/2 cup roughly chopped dates
2 large eggs
1/4 cup extra virgin olive oil
1/4 cup coconut sugar or sweetener of choice
Grated zest of 1 orange
prepared loaf pan, foil, glad-wrap
Instructions
1. Preheat oven to 350 F and coat 8 1/2 by 4 1/2-inch loaf pan with cooking oil
2. Place zucchini between sheets of paper towel and press out excess moisture. Whisk together flour, flaxseed, BP, turmeric and salt. Add pumpkin seeds and stir to combine.
3. Place juice & dates in high-speed blender until coarsely ground. Add to a bowl with eggs, oil and sugar – whisk to combine. Add wet mixture, zucchini and orange zest to drys, stir til just combined.
4. Transfer batter into loaf pan, smooth out top. Cover loosely with foil. Bake 35 mins then remove foil and bake 25 minutes longer.
5. Cool in pan 10 mins then transfer to rack to cool completely. Store wrapped in glad-wrap.