You guuuuuuuyyyyysss! This is the first post on my new website, with a refreshed look and feel. What do you think? I really hope you like it! I’m literally buzzing with how much I love it – and I think it brings a lot of great old recipes to the fore which my old one didn’t. I am still working on stuff behind the scenes so hopefully it will get even better. Remember to subscribe to my newsletter also as I will be doing a weekly one for my lovely-subblies…
I posted this fab recipe for my Facebook page last week – I try to post one new recipe on there each week so do Like if if you don’t already. It’s normally midweek dinner inspo, as I really think that’s what mums struggle with most. But this recipe was all for the mums with kids who are going back to school and walk through the door like wild animals who need to be fed immediately! Or is that just mine? It’s a long time till dinner and you want something they can just grab.
I mean, I know I should be all coy and stuff but this is one of the best recipes I’ve ever made – and I don’t find developing baking recipes easy as it’s more of a science. They are moist, sweet, and so tasty – especially for a ‘healthy bake’. Pretty much everything in them is good for you – sure, there is maple syrup and that is still a sugar but it has health benefits too unlike refined white sugar. The flour is buckwheat, not to mention the large amount of carrot and banana.
The video is right here also. Have a watch and remember to SUUUUBSCRIBE (sorry for CAPS but…erm… I don’t have many and need all the help I can get) to my YouTube Channel if you haven’t already. Please comment there if you like it and give a thumbs up too! Gosh I am asking a lot of you in this post… Sorry!
Makes: 24 cakes
Prep time: 10 minute
Cook time: 15 minutes
Total time: 25 minutes
150g coconut oil, melted
125g maple syrup or honey
3 carrots, grated
2 eggs, beaten
2 bananas, mashed
5 tablespoons of chia seeds (optional)
1 teaspoon cinnamon
1 teaspoon vanilla essence
250g flour – I used buckwheat but plain is fine
1 teaspoon baking powder
4 tablespoons cream cheese
4 tablespoons Greek yoghurt
4 tablespoons icing sugar
1/2 teaspoon vanilla essence
- Preheat oven to 180C.
- Mix melted oil and syrup. Add carrots and bananas. Now eggs, seeds, vanilla, cinnamon. Mix.
- Fold in flour and baking powder gradually.
- Pop in cases on a cake tray. Bake for 15 mins.
- Wait to cool and frost – if using. I frost half and freeze half.
- You’ll need to do 2 trays or 12 as this makes 24 cakes.