Recipes

Easy Healthy Carrot Cake

Kerry Lason shared this Healthy Carrot Cake on the supper table at a recent meeting and received rave reviews. She found it on the www.ifoodreal.com website.

Ingredients

Cake: 2 large eggs 1 cup plain Greek yogurt 1/3 cup oil (neutral flavour like rice bran) 2/3 cup maple syrup or honey 1/2 cup any type of milk 1 tablespoon pure vanilla extract 2 cups whole wheat or spelt flour 1 tablespoon cinnamon 3 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1 cup walnuts, chopped 1/2 cup coconut flakes 2 cups carrots, finely grated Spray oil

Icing: 2 cups plain Greek yogurt 1/2 cup icing sugar 1 teaspoon pure vanilla extract Long coconut flakes for garnish

Method

Whisk the eggs for 10 seconds; add the yogurt, oil, maple syrup, milk and vanilla extract and whisk well.

In another bowl mix the flour, cinnamon, baking powder, baking soda and salt.

Add the wet ingredients to the dry and gently combine (don’t overmix).

Fold in the carrots, walnuts and coconut flakes.

Pour into a baking dish sprayed with the cooking oil and bake at 180 degrees Celsius for 40 minutes.

While the cake is cooling make the icing: line a strainer with paper towel and put it over a bowl. Pour the yogurt in and let it strain through in the fridge for a few hours. Then discard the whey and add the icing sugar and vanilla extract to the strained yogurt.

Spread it over the cake and garnish with the toasted coconut flakes.

Chocolate Balls

Janet Shearer shared this healthy treat recently and many members asked for the recipe.

Ingredients

250G (12) Medjool dates (pitted) 2 tbspn raw cacao 1 cup almond meal 2 tbspn honey or agave syrup Half a cup shredded coconut Extra desiccated coconut for rolling

Method

Blend all ingredients together in a food processor until well combined.

Roll into approximately 22 heavenly chocolate balls. Toss in coconut and store in a container in the fridge until needed.

Great for lunch boxes or a quick energy snack on the run.