It is wonderful being back in our old stomping ground for the past week and we are looking forward to more of the same over the next 4 weeks. We immediately noticed just how much warmer winter was up here though I have to say it doesn’t take long to acclimatize. One of the best things about being here is catching up with friends. I love watching the kids happily playing with their friends and over the past weekend we even managed to combine that with an overnight stay at the beach front … life can be hard! 😉
The real reason we are here though is for me to do some more teaching of Infant Massage (Yay!!) and with that comes lots of baking. I always find it interesting the mix of people I have in each group and the dietary needs of each group. As I like to make something yummy for our morning tea breaks I try to cater to those needs and so all the old GF and DF favourites come out to be baked like my all time favourite ….. carrot cake.
I got this recipe from a book a purchased many years ago in Ireland called ‘Eat with Joy on a Wheat-free Gluten-free diet’ By Ann O’ Dowd Fogary. I have adapted it to be dairy free since then so below is what I have adapted the recipe to and I have put the original ingredients in brackets. If you are keen on GF and DF recipes though I would definitely recommend her book as it is packed with great recipes for all kinds of meals and treats.
GF, DF Carrot Cake
100 gm rice flour
25 gm cornflour
1.5 tsp GF baking powder
75 gm Runny honey (sugar)
100 gm Coconut oil (Butter)
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground clove
1 medium carrot, peeled and grated
- Melt the coconut oil (butter) and honey (sugar) together
- Add the dry ingredients
- Add the eggs and mix until light and fluffy
- Add carrot.
- Pour into a lined loaf tin and bake at 190 C for 30-45 mins or until a cake tester comes out clean.
Hope this finds you enjoying the wonderful flavours of life!