RECIPES

Savory

Beetroot Carpaccio

Beetroot & Egg Salad

BBQ & Lentil Muffins

Blackbean Spaghetti

Buckwheat Sushi

Carrot Pancakes

Cauliflower Pizza

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Celeriac Stack

Coconut & Pumpkin Soup

Creamy Vegan Potato Salad

Doppelgänger Pasta

Eggplant Mini Pizzas

Fennel & Apple Salad (RAW)

Greens Bowl

Green Soup

Grilled Eggplant Salad

Kohlrabi Carpaccio (RAW)

Leafy Green Salad (RAW)

Monday Salad Bowl

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Moroccan Miso Soup

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Pad Thai (RAW)

Red Lentil Curry

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Roasted Veggie Salad
Roasted Veggie Special

Satay Cashew Balls (RAW)

Stuffed Aubergine

Stuffed Capsicum

Sushi Burrito

Spaghetti Squash

Spiced Indian Tempeh

Sweet Potato Pizza

Quinoa Sushi w/ Paw Paw

Zuccini Pasta (RAW)

 

Sweet

Apfelstrudel
Avocado Mousse (RAW)

Banana Coconut Pie (RAW)

Baked Oatmeal

Beetroot Cake (RAW)

Black Bean Brownies

Blue & Acai Raw Cake

Carrot Banana Cake

Carrot Cake (RAW)

Chai & Apple Bircher

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Cherry Clafoutis

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Chocolate Tart (RAW)

Cocoberry Popsicles

Coconut Shortbread

Date & Ginger Cake

Granola

Heart Chocolates (RAW)

Lemon Tarts (RAW)

Millet Bake

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Orange & Almond Cake

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Poppy & Prune Cake

Poppy Seed & Apple Cake

Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)

 

Basics

Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte

 

Holidays

Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)

Lebkuchen

Watermelon (RAW)

 

 

 

CARROT & BANANA CAKE

Low in Sugar, Low in Gluten
Recipe for Carrot Cake (low in sugar)

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Allan loves a good carrot cake - and he would never ever say no to a banana bread...
 
We go for a coffee on most Saturday afternoons and it’s almost guranteed that he will order one of the two.
 
A happy face turns into a not so happy face an hour later when sugar, butter and gluten are starting to work on the digestive system.
 
All these beautiful ingredients make the cake so moist and delicious but they bring lots of empty calories, sugars, trans fats and gluten. All things we are trying to have less off.
 
I have been looking for a healthier alternative and found one with my favourite fellow bloggers, Green Kitchen Stories. Using dates and bananas as sweeteners is a great idea. Both these ingredients will also help to get that delicious and sticky moist texture.
 
Given that I am probably the worlds stingiest person when it comes to sweetener (for good reasons) I modified this recipe and tried it with only five of the recommended ten dates. It’s a fine balance to get the sweetness right but this one works with the tasty cream cheese dressing.
 
If you have a very sweet tooth then please follow the original recipe.
 
You can make this with besan flour for a gluten free cake or spelt flour which is very low in gluten but high in fibre.
 
Health Benefits
I am just working on a big special on natural sugars. Read more next week.

 

INGREDIENTS

 

CAKE

3 eggs

2 ripe bananas

5-10 dates, pitted

5 tbsp coconut oil

1 cup spelt flour

2 tsp baking powder

3 tsp cinnamon

½ tsp nutmeg

½ tsp cardamom

3-4 carrots (medium size, grated)

½ cup coconut flakes

½ cup macadamia nuts

1/2 cup raisins

1 orange zest

 

FROSTING

150 gr cream cheese

juice of 1 lemon

3 tbsp of coconut oil

1 tbsp of vanilla essence

 

 

 

METHOD

 

Preheat the oven to 175 C.

 

Blend the eggs, banana, dates and oil in a blender until combined.

 

Sift flower, baking powder, spices and vanilla and combine with banana mixture.

 

Add all remaining ingredients and pour cake batter into a cake form and bake for 20-30 minutes.

 

Make your cream cheese frosting and spread on top of cake once it has cooled off.

 

Sprinkle with roasted macadamia nuts, raisins and dessicated coconut flakes on top.

 

 

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