Sometimes the simplest things can be so delicious and special. This recipe is so easy to make but just takes a little time!
I like A LOT of garlic. You don’t have to put as much as I do – tailor it to your own taste!
How to eat: Pull off an outer petals, dip and pull the soft portion of the petal through your teeth and discard the rest. Eat and repeat until all the petals are gone! When you reach the base, spoon out the hairy bits and throw away. Then eat the ‘heart’ of the artichoke – which is the best bit!
Artichokes go so well with dips such as garlic butter or mayo. You could try a few different ones for some variation!
- 2 Large Whole Artichokes
- 1-2 Garlic Bulbs
- 1 Lemon
- Sea Salt
- Olive Oil
- Cut the stalk from the artichokes
- Cut the tops from the artichokes
- Peel the cloves of garlic and insert them in between the artichoke leaves
- Squeeze half a lemon on each artichoke
- Sprinkle with sea salt
- Drizzle with olive oil
- Individually wrap in foil or baking paper
- Roast at 200oC for 1hr30
I call this Mama’s favourite carrot cake because literally it’s my mums favourite! I’m requested to make this every time I go home to visit. She cuts it into portions and freezes them so she can ration them until a new cake is baked!
This healthy carrot cake is so good; you could definitely justify eating this for breakfast as well as desert! Packed with nuts, dried fruit, oats and carrots (obviously) you can’t go wrong!
Top Tip: Mixing the nuts and dried fruit with some flour before adding them to the cake batter will stop them sinking as the cake cooks. Leaving with you with an even dispersion throughout! Try this with other fillings such as chocolate chunks and fruit – just ensure you gently dry the ingredients first before mixing with flour.
If you feel like making this into a real treat, finish off with some vanilla or cream ‘cheese’ frosting. Just combine icing sugar, a drop of vanilla essence, some water and dairy free cream cheese. Jobs a good’un.
- 200 g Dairy-Free Margarine
- 65 g Truvia (or other sweetener of your choice)
- 2 Medium Carrots (Grated)
- 1 tbsp Chia Seeds
- 150 g Oat Flour
- 50 g Whole-wheat Flour
- 125 ml Water
- 70 ml Almond Milk
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3 tsp Cinnamon
- 0.5 tsp Ground Cloves
- 0.5 tsp Ground Ginger
- 60 g Sultanas
- 30 g Dried Cranberries
- 40 g Almonds
- 40 g Walnuts
- In a small bowl, mix together the chia seeds and water and set aside for 10 mins (or as long as possible)
- Preheat the oven at 180oC
- Chop the nuts and the dried fruit and mix with the whole-wheat flour in a separate bowl
- Cream together the margarine and sweetener until smooth and a pale yellow colour
- Add the almond milk and soaked chia seeds and mix well
- In a separate bowl mix the oat flour, baking powder, baking soda, cinnamon, cloves and ginger
- Sieve the flour mixture into the wet mix and fold in – don’t mix heavily as this will knock any air out
- Gently mix in the grated carrots
- Gently mix in the nuts/dried fruit/flour mixture
- Line two sandwich tins with greaseproof paper and add the cake mixture evenly between the two
- Bake at 180oC for 25-30 minuets
| Per Serving | 339 Cals | 6.2 g Protein | 29.8 g Carbs | 22.6 g Fat |