A verstaile moist carrot and walnut bread loaf that can also be made into muffins.
Happy sprouting, baking and cooking!
x Danielle
1 cup of raisins
1 cup of water
1 1/2 cups almond flour
6 tablespoons of coconut flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
6 eggs, 1/2 cup honey
6 tablespoons of olive oil
3 cups of grated carrot
3/4 cup shredded coconut
1 cup of walnuts
Notes:
You can make individual muffins instead of one loaf of carrot and walnut bread. This batch will fill 12 muffin holders and will only need 20 minutes in the oven at 180 degrees.
For a bread that is more savoury and not sweet, leave out the honey and raisins, but make sure to still add the cup of water for moisture.
Spinach and kale both offer many nutritional benefits. Kale is rich in vitamin C, vitamin K and calcium. While spinach is high in folate, vitamin
This Strawberry, Pomegranate and Kefir Smoothie is a big cup of goodness. A handful of strawberries and pomegranate seeds will provide you with vitamin C,
Za’atar is a spice blend used in Middle Eastern cooking, the blend will vary from region to region. Most Za’atar blends contain sesame seeds, thyme,
We’d love you to join us. We promise that we won’t bombard you!
Unit 4, 28 Dell Road
West Gosford NSW 2250
Phone: (02) 9037 0894