How did it get to be the first day of May?! It feels like just a couple of weeks ago we were having beach days. The countdown is on in our house as we prepare to hit the road in a couple of weeks and travel to the top of Australia. I'll be writing more about that next week, for now let's get on with today's recipe...
I was out of homemade lunchbox 'snacks' and planned to bake Georgia's carrot slice until I realised that I was also out of eggs. And, as Sol was home from kinder with a temperature and sore throat, popping out to the shops wasn't an option. I decided to try making an egg free carrot cake recipe and I am happy to share the successful result with you here today. It is super easy, moist and nourishing.
Ingredients
2 cups white spelt flour
1 cup grated carrot
1/2 cup organic panela (unrefined cane sugar) you could use rapadura or stevia if you prefer
2 tsp aluminium free baking powder
1/2 teaspoon ground cinnamon
1 tbsp apple cider vinegar
1/2 cup coconut oil
1/2 cup milk of your choice
1 tbsp black chia seeds
To make
Preheat oven to 180 degrees C
Grease and line
Place flour, baking powder, cinnamon and sugar in a mixing bowl and stir to combine.
Add in carrot and apple cider vinegar and stir until carrot is mixed through flour.
Add in coconut oil and milk and stir until combined. The mixture will be quite wet.
Pour into prepared tin (I used a small loaf tin 22cm x 12cm) and sprinkle top with chia seeds (and/or sunflower seeds and pepitas).
Bake for 40 minutes or until golden and when skewer is inserted it comes out clean.
Enjoy!
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