HEALTHY CARROT CAKE

bake in a round 10 inch pan or a 9 by 12 inch baking pan.

1 cup quinoa

1 1/2 cups water

Rinse the quinoa, add water, bring to a boil, turn down & simmer for 15 minutes – Measure out 1 1/2 cups for this cake & set aside to cool. Freeze the remainder to add to soup or to a stir fry.

Into a bowl measure, mix together & set aside:

1 1/2 cups spelt flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ginger powder

1 teaspoon cinnamon

In another bowl beat the following together:

3 large eggs

3/4 cup coconut palm sugar

2/3 cup avocado oil

To the egg/sugar/oil mixture mix in the following quinoa & then stir in the following carrot, apple, walnuts.

1 1/2 cups cooked quinoa

1 cup shredded carrots

1 1/2 cup shredded peeled apple

1/2 cup chopped walnuts (optional)

Stir in the flour mixture to the wet mixture. Spread the batter in a greased baking pan.

Bake for 50 minutes at 325 ° F. or until a toothpick comes out clean. Remove from oven and spread with topping.

TOPPING:

3 tablespoons melted butter

1 cup cornflakes (crush down to 1/2 cup) or repace with 1/2 cup fine unsweetened coconut

1/4 cup coconut palm sugar

2 tablespoons cream (or milk)

Mix the 4 ingredients & spread over cake. Put into the oven on broil and bake just until it is lightly browned.