Nourish - Mini Spelt Carrot Cakes
This recipe works well in mini muffin size portions, making it ideal for a nutritious lunch box treat or light snack. Alternatively, the quantity can be doubled to fill a cake tin (20cm) and spread with a mascarpone/orange topping.
- Soak the grated carrot in the orange juice for at least an hour in advance.
- Set the oven at 170c (gas3).
- Separate the eggs and whisk the whites until they form peaks.
- In a separate bowl whisk the egg yolks with the honey until it is thick, creamy and light in colour. Gradually add the coconut oil while continuing to whisk.
- Stir in the carrots, grated orange rind and juice to the creamed egg yolks.
- Fold in the remaining dry ingredients and when everything is evenly mixed gently fold in the beaten egg white.
- Spoon the mixture into 12 muffin cases and top with chopped nuts or desiccated coconut if desired.
- Bake for about 25 minutes or until they are golden brown.
Carrots are abundant in antioxidants and phytonutrients, especially in the carotenoid department. These include beta-carotene, alpha-carotene and lutein.
They are also a very good source nutrients, including B1, B2, B3, B5, B6, biotin, vitamin C, vitamin E, vitamin K, copper, folate, potassium, phosphorus and manganese.
Spelt flour – Spelt flour is made from spelt grains which are an ancestor of modern wheat. Its genetic heritage is a cross of wild grasses and early cultivated cereals.
Spelt is often more easily digested than other forms of wheat and many people with wheat intolerances have been able to tolerate spelt. Spelt is not gluten-free however so those who are celiac should still avoid it.