Thursday, October 25, 2012

Wheat carrot cake with flax seeds

2 cup multigrain wheat flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup olive oil
3/4 cup honey
flax seed paster* (instead of 4 eggs)
2 cups grated carrots
1 cup unsweetened crushed canned pineapple, drained(optional)
1/2 cup chopped walnuts

Combine dry ingredients( except flax seeds)
Add oil, honey and flax seeds mix well
Stir in remaining ingredients
Bake the mixture to eat a guilt free cake loaded with goodness of honey, carrots, wheat and flax seeds.

The cake was moist and spongy. forgot to click in the beginning, only the crumbs are what you see

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
Stir together until thick and gelatinous.
You can also use whole flaxseeds:
1 tablespoon whole flaxseeds
4 tablespoons water (or other liquid)
Process seeds in a blender to a fine meal, add liquid and blend well.
You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.

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