September 22, 2014 / jonesd / 0 Comments
http://www.honey.com/recipes/detail/10/carrot-fruitcake
CARROT FRUIT CAKE
Moist, rich and spicy – a flavour for festive occasions. Also eggless and very moreish!
12 serves
1 cup grated carrots
1 cup sultanas
¾ cup honey
1 tsp cinnamon
1 tsp allspice
1 tsp salt
½ tsp nutmeg
¼ tsp cloves
2 Tab margarine
1½ cups water
1½ cups whole wheat flour
1 tsp bicarb
½ cup wheatgerm
½ cup chopped walnuts
1.Preheat oven to 150 degrees C (FF 140?). Grease two loaf pans well.
2.Cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool.
3.Mix together the flour, bicarb, wheatgerm and walnuts. Combine with other ingredients.
4. Pour into the two loaf pans and bake for 45 minutes.
NOTE: try adding grated coconut?
September 22, 2014 / jonesd / 0 Comments
Ingredients:
1 cup bleached flour
1 cup whole wheat flour
try 1 tsp BP plus 1T acv (or 1.25 tsp bicarb)
1 tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground allspice
½ cup nonfat milk
½ cup egg substitute
½ cup applesauce
1-½ cups firmly packed brown sugar
2-½ cups grated zucchini
½ cup chopped walnuts
1-½ cups chopped dried fruit
(try using yoghurt too)
1. Preheat oven to 160° C FF. Spray two loaf pans (4-½” x 8-½”) with nonstick spray & lightly flour. Sift flours, BP, salt, cinnamon, nutmeg, cloves & allspice into large bowl.
2. In a small bowl combine milk, egg substitute, applesauce & sugar. Add milk mixture to dried ingredients and stir just enough to mix.
3. Add zucchini, walnuts & dried fruit and stir.
4. Pour batter evenly into two prepared pans and bake 1 hour or until a wooden skewer inserted comes out clean.
5. Cool in pans on wire rack 15 minutes. Turn out onto wire rack & cool completely.