Tuesday, 18 July 2017

Carrot, Walnut and Linseed Cake or Cup-Cakes

By Trish Veitch (Research Chef)




This satisfyingly filling, moist, tasty and naturally (but not too) sweet recipe makes either a whole cake or individual cup-cakes that the whole family will love! The cakes are great for any occasion such as quick snacks, lunchboxes, afternoon tea or a sweetish treat after dinner. The cakes are simple and easy to make and are good keepers if stored at room temperature in an air airtight container. They are also handy to freeze as either individual cake slices or cup-cakes. Additionally, they are pretty healthy as they are a source of dietary fibre, minerals and even sneak in some vegetables and linseeds into your diet.

Ingredients:
(Makes one 25cm cake divided into 16 (110g) slices OR 20 cup-cakes (85g each)
  • 3 ½ (410g) carrots, medium (topped, tailed and scrubbed)
  • 2 1/4 cups (250g) walnuts, roasted
  • ½ cup (143g) pineapple, finely chopped
  • 1 cup (150g) teff flour
  • 1 tsp (2g) xanthan gum (optional)
  • 3 tsp (9g) baking powder 
  • ½ cup (50g) oat bran
  • ½ cup (80g) linseeds (flax seeds)
  • 2 eggs, large
  • 1 cup (190g) sugar, raw
  • 1 small pinch salt
  • 1 vanilla pod (scraped out seeds) (1/2 tsp seeds)
  • 3/4 cup (160g) oil, canola
  • ½ cup (127g) milk, low fat (lactose free if required)
  • Walnut halves to top cake (4g per half) 
Method:

  1. Preheat oven to 160oC (175oC if not fan forced).
  2. Grease 25cm round cake tin/ line with baking paper.
  3. OR grease 20 large muffin cases.
  4. Roughly chop walnuts. 
  5. Grate or blitz carrots in a food processor until they are grated texture (not too fine).
  6. Place eggs, sugar, vanilla seeds, salt and oil in bowl and whisk for ~2 minutes.
  7. Sift flour, xanthan, baking powder into a large bowl and add linseeds and oat bran. Combine well.
  8. Add walnuts, pineapple and carrots and mix until thoroughly combined.
  9. Carefully fold in enough milk to make a batter (not too sloppy or stiff).
  10. Pour into the cake tin, or muffin cases and top cake(s) with walnut halves. 
  11. Bake for ~ 50 minutes (the cup-cakes will take about 30 minutes). Cool on a rack 
Tips:

  • Use roasted sunflower seeds or pumpkin seeds for a nut-free version
  • Instead of walnuts, substitute pecan nuts
  • Use tapioca or maize flour instead of teff
  • Spice it up! Try adding a teaspoon of cinnamon and/or cardamom
  • An easy way to evenly portion cup-cakes is to use an ice cream scoop that has a bale 
  • To test that the cake(s) are ready insert a skewer, it should be clean when removed
  • Freeze cup-cakes or slices in airtight bags or containers
  • For special occasions ice with cream-cheese frosting (use lactose free cream cheese if required).

Nutrition Information/ per slice:

Energy
1414.1kJ
Protein
6.7g
Fat
23.8g
- Saturated fat
1.9g
Carbohydrates
23.6g
- Sugar
15.3g
Fibre
3.9g
Sodium
340mg
FODMAPs
LOW

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