Many people are looking to improve their health by eliminating wheat, corn, and/or dairy from their diets. I have been experimenting with recipes that are free of wheat, corn, and dairy for several years. I've created "Ideal Ingredients" to share not only what I have learned, but also to share a delicious and healthy way of eating!

Special Note: If you are also avoiding eggs, you may substitute the following for 1 egg in my baked goods recipes.
1 egg = 1/3 cup applesauce OR 1/4 cup mashed banana OR 1 T ground flaxseed + 3 T water

Friday, July 13, 2012

Carrot Breakfast Cake

This is a moist, wholesome cake made from carrots, oats and a secret ingredient (peach preserves!) that tastes great and has health benefits. Carrots are high in Vitamin A and are a good source of fiber. Oats are also a good source of fiber, iron, and protein. Furthermore, oats can play a role in lowering your cholesterol. (This is something that I am currently conscious of as my cholesterol is above normal. Yikes!)

Enjoy this cake with a cup of herbal or green tea for breakfast. You'll be glad you did!

Ingredients
1 cup brown rice flour
1 cup whole oats
1/2 cup tapioca flour
2 t baking soda
1 t cinnamon
1/2 t ginger

4 organic eggs
3/4 cup sugar
3/4 cup peach preserves (without corn syrup)
1/4 cup canola oil
6 large organic carrots, cut into pieces (or 3 cups shredded carrots)

Directions
Preheat oven to 350 degrees. Mix first six dry ingredients in bowl. Combine eggs, sugar, preserves, oil, and carrots in blender and blend until smooth. Combine dry ingredients with wet ingredients; mix well.

Spray 13 x 9 baking dish with canola cooking spray. Pour batter into baking dish. Bake at 350 degrees for 40-45 minutes. Let cool. Cut and serve.
Posted by at
Labels: , ,

1 comment:

Subscribe to: Post Comments (Atom)