Carrot and Zucchini Cake in a Jar
by Andrea Alf
Vegan & Gluten Free – Great for Picnics or Easter Invitations
1tsp chia seeds (optional)
1/4 tsp baking soda
20g coconut flour
1/4 tsp nutmeg
1tsp baking powder
50g apple sauce
80g maple syrup (or honey if not vegan)
80g coconut milk
60 coconut oil
1/4 tsp salt
zest of 1 organic lemon
1tsp vanilla essence
Preheat oven to 180C – oil jars or prepare muffin trays
Mill linseed 15 sec / speed 8 – set aside and mix with about 3 tbsp filtered water the chia seeds and baking soda.
Place walnuts in TM bowl and chop 2 sec / speed 4 – set aside.
Add almonds and buckwheat and mill 16 sec / speed 9 – set aside with the walnuts.
Chop zucchini and carrots 3 sec / speed 4.
Place all ingredients in the Thermomix and combine on reverse 6 sec / speed 4.5
Spoon mixture into the prepared jars and paper cupcake cases and bake 25 minutes or until toothpick comes out clean.
If you want you can also top with the following icing:
100g desiccated coconut
2tbsp maple syrup
4tbsp coconut cream
3tbsp coconut oil
zest of 1 organic lemon or 2 drops essential lemon oil (I used doTERRA)
Place coconut oil in bowl and melt 40 sec / 50C / speed 2.
Add all other ingredients and combine 15 sec / speed 4 or until smooth.
Spoon on top of the cakes and decorate with walnuts.