How to make CARROT AND COURGETTE CAKE recipe
Makes: Serves 12
Ingredients:
280g Raisins or sultanas
250ml Vegetable oil or melted coconut oil
280g Light muscovado sugar
250g Self-raising flour
1 tsp Dr. Oetker Baking Powder
1 tsp Dr. Oetker Natural Madagascan Vanilla Natural
1 tsp Dr. Oetker Bicarbonate of Soda
2 tsp Ground cinnamon
140g Grated courgette
140g Grated peeled carrot
5 Medium free range eggs, lightly beaten
Dr. Oetker Wafer Daisies to decorate
Frosting
150g Icing sugar
150g Cream cheese
150g Quark
1 tsp Dr. Oetker Natural Madagascan Vanilla Natural
Method:
1. Preheat the oven to 160C fan and line 2 x 8” round tins with baking parchment
2. In a bowl add the sugar and oil, lightly mix with a spoon, add the eggs and mix again to combine
3. Add the grated carrot, grated courgette and raisins then mix
4. Place the self-raising flour, baking powder, Dr. Oetker bicarbonate of soda and cinnamon in a bowl and whisk together to distribute the ingredients
5. Add dry ingredients into wet and fold through until batter is fully mixed
6. Divide the batter into two tins and bake for approx. 40-50 minutes until cooked and an inserted skewer comes out clean. Place on a wire rack to cool.
7. Beat the cream cheese and quark together with a spoon until smooth, stir in the Vanilla Extract
8. Add the icing sugar. Mix again until your frosting is creamy
9. Layer the cake with the natural cream cheese frosting
10. Decorate with Wafer Daisies
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Gluten and Dairy free Carrot-Zucchini Cake
We all need healthy desserts once a while, and especially around the holidays. This Carrot Cake is secretly healthy and can suit anybody; it's gluten and dairy-free. The thick creamy coconut frosting will make you go for seconds.
Ingredients for the cake
2 cups shredded carrots (no need to peel)
1 cup shredded zucchini
3 cups almond flour
1 cup of walnuts
1 cup of raisins
5 large eggs
1/2 cup of honey
1/4 cup of olive oil
1 Tablespoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon Celtic salt
Chocolate nibs or chopped walnuts (for garnish)
Ingredients for the frosting
2 cans of full fat coconut milk (refrigerated)
3-4 Tablespoons of honey
1 teaspoon of vanilla paste
#innichka_chef
#carrotcake
#nutritiousspinsondeliciousfoods
#bakingfromscratch
#healthycarrotcake
#glutenanddairyfreedessert
#quickandeasyrecipe
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MORE IDEAS FOR HEALTHY DESSERTS:
Probiotic Matcha Balls: A Healthy Treat
Protein-Packed Breakfast Cookies
Guilt-Free Frozen Mojito Pie
Coconut Cookies: Vegan and Gluten-Free
Raspberry Tahini cookies: Vegan and Gluten Free
ITEMS I USED IN THIS VIDEO:
Chef knife – 8-inch:
Measuring cups:
Silicone spatula set:
Wooden cutting board
Mixing bowl
Cuisinart smart stick
Lemon zester
Rectangle 9 inches by 12-inch pan
Kitchen thermometer
Cooling rack
INGREDIENTS I USED IN THIS VIDEO:
Extra virgin olive oil
Almond flour
Raisins
Walnuts
Cocoa nibs
Celtic salt
Coconut milk
Vanilla paste
Nutmeg
MY KITCHEN MUST-HALVES:
Electric teapot
Watermelon knife
Coffee press
Hand blender
Offset spatula
Ceramic non-stick pan
Pizza stone
Rolling pan
Potato peeler
Mortar and Pestle
Salad spinner
Blender/food processor
Plastic wrap
Cutting boards
Cast iron grill pan
Cast iron griddle pan
Soup cups
Mason jars
Pizza cutter
Pizza paddle
Lemon squeezer
Potato smasher
Cheesecloth
Steel potato ricer
Greek yogurt maker
Kitchen scale
Silicone pops mold
Pops wooden sticks and bags
Wide mouth Mason jar
Disposable food prep gloves
Ice cream pepper cups
Toaster Kitchen Aid
MY PANTRY STAPLES:
Poppy seeds
Sweet paprika
Saffron
Unflavored Gelatin
Arborio rice
Blackstrap molasses
Olive oil
Sunflower oil
Cane sugar
Black tea
Green tea
Coffee beans
Chicory drink
Celtic salt
Pink salt
Hot pepper flaxes
Fish sauce
Sweet rice flour
Whole wheat flour
Beet powder
Tahini paste
Coconut butter
Healthy Zucchini & Carrot Cake
Ingredients for this recipe:
- 2 Cups Maple Syrup
- 1 1/2 Cups of Apple Sauce
- 4 Eggs
- 2 Cups Buckweat Flour
- 1 Cup of Spelt Flour
- 2 Tsp Baking Powder
- 2 1/2 Tsp Cinnamon
- 1/2 Tsp Salt
- 3/4 Cup Sliced Almonds
- 1 Tsp Vanilla
- 2 Cups Shredded Zucchini
- 1 Cup Shredded Carrots
45-55 min @ 350F
Laugh, Love , Eat, and drink!!!!
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Super Healthy Zucchini Carrot Muffins
This amazing recipe is out of one of my favorite cookbooks Run Fast Eat Slow. They're called Super Hero Muffins. They are gluten-free, packed full of veggies and have no refined sugars. They are the perfect go to snack to have every day.
Healthy Super Hero Muffins from the cookbook Run Fast Eat Slow.
Please note: I am not affiliated with this book in anyway, but I do own it and I encourage everyone to go out and buy it! Please see the link below to order the book from Amazon.com where you can get the recipe and list of ingredients.
Here is a list of the ingredients and specific brands that I used so that you can replicate the muffins in the video:
-I cup old fashioned oatmeal (large flake), Quaker Oats
-2 cups super fine almond meal, Bob's Red Mill
-2 teaspoons ground cinnamon
-1/2 teaspoon ground nutmeg
-1 teaspoon fine sea salt
-1 teaspoon baking soda
-1/2 cup chopped walnuts (or any kind of nut you prefer)
-1/2 cup golden raisins, (Sun-Maid brand)
-1/2 cup chocolate chips, Ghirardelli 60% Cacao
-3 eggs beaten
-1 cup grated fresh organic zucchini
-1 cup fresh grated organic carrots
-6 TB melted unrefined coconut oil, any brand works the same way
-1/2 cup maple syrup
-1 tsp vanilla extract
Here is link to the book on Amazon.com:
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Piano music in the video by Diana Stofel (original composition).
URL to Diana's Place Youtube Channel:
URL link to this video:
Please e-mail Diana at: diana.r.stofel@gmail.com
Unglaublich, wie lecker! Dieses Zucchini schmeckt besser als Fleisch! Einfach und schnell! ASMR
Leckeres und würziges Zucchini Rezept! Die ganze Familie ist begeistert! Das Ergebnis ist erstaunlich! Zucchini raspeln, füllen und Gemüse backen! Das ist alles! Bereiten Sie ein sehr einfaches Rezept für ein köstliches leichtes Abendessen zu. Das ist ein sehr leckeres Zucchini Rezept! Das Rezept ist perfekt für ein leckeres und gesundes Abendessen. Zucchini Muffins sind zart und duftend!
❤️ Abonniert den Kanal
???? Top-Rezepte des Kanals Frische Rezepte ???? ????
01. spanische Zucchini -
02. Reis mit Brokkoli -
03. gebackenes Gemüse -
REZEPT UND ZUTATEN:
2 Zucchini.
Salz.
Lassen Sie die Zucchini 10 Minuten ziehen.
1 große Kartoffel.
Überschüssiges Wasser aus Zucchini auspressen.
Das ist ein sehr leckeres und einfaches Rezept!
Überschüssiges Wasser aus den Kartoffeln auspressen.
Grieß 3 Esslöffel.
Milch 50 ml / 1/4 Tasse.
Aufsehen.
Petersilie.
Dill.
Parmesankäse 50-60 gr.
Salz. Schwarzer Pfeffer.
Olivenöl 2 Esslöffel.
2 Eier.
Aufsehen.
Mehl 70 gr. / 1/2 Tasse.
Backpulver 1 Teelöffel.
1 roter Paprika.
Eine Auflaufform mit Olivenöl einfetten.
Im Backofen bei 180°C (350°F) 20 Minuten backen.
Machen wir eine leckere Soße!
Griechischer Joghurt/Sauerrahm 2 EL.
2 Gurken.
3 Oliven.
1 Knoblauch.
Gut mischen.
Mmm... sehr lecker ????.
???? Abonniert den Kanal
???? Klicken Sie auf die Glocke, um frische Rezepte zu sehen! ????
???? Bewerten Sie das Video! ???? Es ist angenehm und wichtig für mich, den Kanal zu entwickeln!
Stellt eure Daumen hoch und vergesst nicht zu kommentieren.
Teile dieses Video mit deinen Freunden in sozialen Netzwerken. Das Rezept wird in Ihrem Profil gespeichert! Dankeschön!
Frische Rezepte - gesund kochen!
Auf meinem Kanal finden Sie - Zucchini Rezepte, Gemüseaufläufe, Abendessen-Ideen, Rezepte, frische Rezepte, Abendessen, Frühstück, Blumenkohl-Rezepte, Gemüse, lecker und schnell, lecker, gesundes Rezept, gesunde Ernährung, Kartoffeln, Familienrezepte, Aufläufe, Zucchini , Brokkoli, Kohl, Kartoffeln, Gemüse gerichte, Brokkoli Aufläuf, Rüben, Blumenkohl, Salate und vieles mehr!
#Frische_Rezept #Rezept #zucchini
Sugar Free Vegan Zucchini Carrot Cake (Low salt!)
Today, we show you how to make a delicious sugar free vegan zucchini carrot cake! It is low in salt, very healthy and quite tasty!
Our special low sodium products we used are:
-Bob's Red Mill Flaxseed Meal (0mg!)
-EnerG Egg Replacer (5mg per 1 1/2 teaspoons)
-Hain Baking Powder (0mg!)
-King Arthur Unbleached All-Purpose Flour (0mg!)
*The rest of the ingredients we used are little to no sodium
Recipe
Serves: 10-12
Ingredients:
4 tablespoons flax meal
2/3 cup water
1/4 cup Stevia
2 medium zucchinis
2 medium carrots
1 medium egg or 1 tablespoon Ener-G Egg Replacer, prepared to package instructions
3 tablespoons vegetable oil
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons chopped dates
Directions:
1.) Grate the zucchini and carrots.
2.) Mince the dates. Scissors may work as well as a knife.
(Keep these ingredients separate from one another)
3.) Preheat your oven to 350 degrees Fahrenheit.
4.) Lightly grease an 8 x 8 cake pan with nonstick cooking spray.
5.) Put the flax and water into a small mixing bowl. Let it stand for at least 5 minutes, so that it can form into a thick paste.
6.) Wrap the zucchini in clean kitchen towels, and apply pressure to them to drain them of any excess water.
7.) Stir the flax mixture thoroughly until it is uniform in composition and consistency.
8.) In a large mixing bowl, add in the grated zucchini and carrots, egg or egg replacer, and vegetable oil. Mix these ingredients thoroughly, until all of the ingredients are uniformly distributed throughout the mixture.
9.) In a separate small mixing bowl, combine the flours, baking soda, baking powder, cinnamon, nutmeg, chopped dates, and the 1/4 cup of Stevia. Mix these dry ingredients well, breaking up clumps of dates as needed.
10.) Add the mixture of dry ingredients into the wet ingredients, and stir the mixture until it is just blended. The batter should be thick in consistency; make sure that you do not mix it for too long, or the cake will be too hard.
11.) Scoop the batter into the prepared cake pan, and use a rubber spatula to smooth and even it out on the surface.
12.) Put the pan into the preheated oven, and bake the cake for 30 minutes. When the cake is done, a toothpick or fork that you stick into the center should come out clean.
EAT and ENJOY!!!