Guilt-less Desserts & Treats for your Family
This is a public service announcement; it’s nearly Easter! Somewhere between the post-christmas hang over and this super-hot summer the impending arrival of Easter crept up on me and I am feeling a bit unprepared. I’ve only had two Hot Cross Buns!
In my defence, Easter is much earlier this year than last year so my lack of Easter preparedness comes from the fact that it’s still only March. So now I turn my attention to all things Easter, which in my house means hot cross buns and lots of weird and wonderful carrot recipes.
This year I am releasing a 2016 version of my ‘A Healthy Easter’ recipe eBook. I’ve updated it with new recipes, including more hot cross buns and some interesting (but very tasty!) uses for the humble carrot. The best things about ‘A Healthy Easter’, aside from the Choc Orange Hot Cross Buns, is that it’s only $5! And you can download your own copy here. You will be able to have the tastiest, and healthiest, Easter ever.
One of the new recipes is this Carrot Spice Bread. Think of this as an Easter version of Banana Bread. This Carrot Spice Bread is made from cooked, purred carrot rather than grated carrots. I find it gives a fuller carrot flavour and more natural sweetness. The spices are taken straight from my Carrot Cake and are similar to that of pumpkin spice. They’re subtle but oh so good!
This Carrot Spice Bread is definitely not a savory dish; it’s a slightly sweet flavoursome bread. It’s not overly sweet so if you need to spread some jam over a slice (or two) please do. It makes a great afternoon tea, or breakfast, and I think the Easter Bunny would like it too! I do love making sweet breads. It all started with this Banana Bread, and then I got a bit obsessed and made all of these variations. I love the simplicity of making a sweet bread but also how you can fill them with fruit and vegetables and make them a healthier treat that everyone will enjoy. This Carrot Spice Loaf is a great example of how to fill your baking with extra nutrients without losing out on flavour.
You can buy your copy of the ‘A Healthy Easter’ recipe eBook now for only $5. I firmly believe everyone should be able to over indulge in Hot Cross Buns during the festive period and now you can (with so many different flavours!).
- 3 Eggs
- 1/4 Cup Maple Syrup/Rice Malt Syrup
- 1 teaspoon Vanilla Extract
- 270 grams purred Carrots-
- measure after cooked
- (steam or boil the carrots til soft then puree once cooled)
- 1/2 Cup Coconut Flour
- 2/3 Cup Almond Meal (other nut or seed meals can be substituted)
- 1/3 Cup Arrowroot or Tapioca Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Bicarb Soda
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground Ginger
- 1/2 teaspoon ground Nutmeg
- dash of Salt
- 2 Tablespoons Milk (Coconut, Almond etc)
- 1/2 Cup Sultanas
- Preheat the oven to 175C/350F. Grease and line a 20 cm (8 inch) x 10 cm (4 inch) loaf tin.
- Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (approximately 5 minutes).
- Add the maple syrup and continue to beat on medium. Add the vanilla extract.
- Add the pureed carrots to the blender and pulse (alternatively do this with a masher or fork).
- In a separate bowl sift the dry ingredients together.
- Fold the dry ingredients into the mixing bowl, being careful not to over mix.
- Add the milk and stir through gently. Add the sultanas and gently fold thru the mixture.
- Pour the mixture into the prepared tin.
- Bake for 55 minutes, or until cooked through. Check the loaf at 40 minutes. If it is starting to brown too much in top cover the loaf with foil and continue and bake.
- Allow to cool in the tin before slicing. Tastes great when served with Jam.