This is sunshine in a cake. I will have to say that this is by far the most delicious thing that I've made. Why? Because for the first time in a very long time, I've relaxed my very tight no sugar grip and allowed 100g of rapadura sugar to make the recipe. It was oh so worth it! This cake was cut up into approximately 16 slices so that's just over a teaspoon per slice. I can totally live with that, and let's face it there's no such thing as guilt free baking, I was very happy to take one or two teaspoons of sugar for the team.
As a slight twist on the a traditional carrot cake I added a few drops of doTERRA wild orange essential oil to the cake mixture which made the whole cake sing. Energising and uplifting, wild orange is high in monoterpenes, and possesses stimulating and purifying qualities, making it ideal to support healthy immune system function when seasonal threats are high. Bonus!
The amaranth flower gives this cake some serious oomph too with it's impressive line up of minerals in including calcium, iron, phosphorous, and carotenoids. This recipe is loosely based on the Carrot, Pistachio and Amaranth cake by the gorgeous Jude Blereau. I've switched up her Glazed Orange Icing to my Creamy Cashew Icing to keep sugar levels down, and because for me carrot cake and a "cream cheese" style icing are a match made in heaven.
You can most definitely eat the cake on it's own too as it's deliciously moist and fragrant. Although I haven't tried it, I'm sure this mixture would make a great muffin also.
Prep time 20Cook time 50Total time 70Yield: 1 Cake
180g grated carrot
100g rapadura sugar
100g chopped walnuts
3 eggs at room temperature
80ml coconut oil, warmed to liquid
65g amaranth flour
finely grated zest of 2 oranges or 5 drops of doTERRA wild orange essential oil
1/2 tsp ground cardamom
1/4 tsp baking powder
Prep time 5Cook time 0Total time 5Yield: 200ml
170g cashews, soaked for 2-3 hours
2 tablespoons coconut oil, melted
3 tablespoons raw honey
1 teaspoon vanilla bean paste
Juice of 1 juicy lemon
1/4 teaspoon sea salt
2-4 tablespoons water, for blending
In an often isolating world, sharing our experiences as mothers on instagram has helped so many mums connect with other like minded souls going through the same highs and lows. I have loved watching fellow Brisbane super mum of five (yea mama!), Abbey Braithwaite, share her motherhood journey with the world. Her pictures are peppered with tiny fingers grabbing tasty morsels that she prepares and magical adventures with her little people. There is, of course, much more to this beautiful woman than you can share on instagram.
Winter is finally here, and has brought with it the dry skin, hair and chapped lips. Time to switch up your beauty routine to ensure your skin is protected. Here is the round up of my favourite products at the moment that I use to keep my skin soft, supple and beautiful
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