Yeah, I know the last one’s a truly rubbish and blurry photo but check out the tongue hunting out crumbs in the corner of his mouth. Love it.
I’ve been working on this for a while. A recipe that will: a) use up the veg that’s looking a little tired in the fridge and b) sugarlessly satisfy both mine and J’s super sweet tooth since neither of us can survive on a diet of chocolate hobnobs. Not forever.
Not being a domestic goddess, it’s taken a good few goes to get right (who am I kidding, it took three goes before we even got to a stage recognisable as ‘cake’). But I think we’re there now. And, if I might say so myself, it’s BRILLIANT. Possibly world changing.
- It has no sugar at all. It can be wheat free (we only had wheat free flour in the back of the cupboard so I tried and it works). You can throw all sorts of vegetables into it (I’ve tried combinations of courgette, carrot and squash successfully so far) and the kid LOVES it. He would eat it for every meal if he was in charge of the menu. And since it’s so healthy, I guess he’d probably be alright too… Introducing:
The FOK courgette/carrot cake
- 60g raisins
- 250g courgettes (or 1/2 courgette and 1/2 carrot; 1/2 courgette 1/4 carrot and 1/4 squash…)
- 2 large eggs
- 125ml vegetable oil
- 3 heaped tablespoons of honey
- 225g white flour (wheat free if you fancy)
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 1/2 bananas
- tsp cinnamon
- tps nutmeg
- optional extras: a small handful of coconut flakes, 1/2 tsp of vanilla extract or 1/2 tsp of cardamon won’t go amiss if you have them to hand
Preheat oven to 180C/Gas Mark 4.
Cover raisins in boiling water to plump them up while you grate the courgettes and whatever else you need to use up from your veg store and remove the excess water by pressing them into a sieve over your sink.
Cream the eggs, oil and honey together in a bowl.
Sieve in the flour, bicarb, baking powder and spices.
Stir in the veg, drained raisins, chopped banana and anything else you’ve decided to add if you’re feeling jazzy.
Pour mixture into a buttered cake tin and bake for at least forty minutes (or until it satisfied the ‘poke with a fork’ test)
Cool on a rack.