Zucchini & Chia Seed Moist Choocolate Cake

You always need chocolate right??

Zucchini and Chia seed, Moist  Chocolate cake 

A chocolate cake with some added goodness.
After 3 years being a tagged on recipe on another post I have finally out this chocyliscious baby on a post all of her own! x

A beautiful, moist chocolate cake (with added goodness).
Most of us love a chocolate cake and if you are going to have a chocolate cake why not have one with some goodness inside!

Ingredients

• 125g butter
• 1 cup coconut sugar (or swap for stevia)
• 1 tsp good vanilla
• 200g dark chocolate, chopped
• 3 tbsp chia seeds
• 2 cups zucchini finely grated
• 4 free range eggs
• 1 cup almond meal
• 3 cups gluten free self raising flour, OR 2 cups organic self raising flour OR wholemeal spelt with 2 teaspoons baking powder.
• 1-2 cups whipped cream or whipped coconut cream for dairy free
• jam (I use homemade or sugar free with stevia/fruit juice sweetener )
• walnuts
• fresh strawberries to serve

Method

• Pre heat oven to 180`c
• Grease and line with baking paper 2 x 20 cm cake tins
• Gently melt chocolate and butter
• Combine chocolate butter mixture in a bowl with the sugar
• Add in vanilla essence, eggs
• Mix in almond meal and flour, mix together well
• Fold in zucchini and chia seeds
• Pour mixture into lined tins
• Bake for approximately 30 minutes or until springs back when touched
• Turn both cakes onto a wire rack to cool
• Once cold place one cake onto a dish, spread with a generous layer of rosella conserve and then a layer of whipped cream and some sliced fresh strawberries
• Assemble second cake on top (arrange it flat bottom on top for a neater topped cake), top with whipped cream and decorate with walnuts and fresh strawberries
• Enjoy!

Notes

• Use milk chocolate for a milder version
• Leave the cream out and instead make and use a dark chocolate icing in its place
• Squash can be used in place of zucchini if you find you have lots of them growing in your garden!
• Swap walnuts for more fresh fruit or even choc chips!
• Use wholemeal spelt flour – this does make the cake heavier so I recommend adding in some vanilla yogurt if you use any type of wholemeal flour

Rebecca xx

Fruit & Yoghurt Biscuit Trifle in a Jar. Healthy, Happy Lunch Boxes.

This recipes was my favourite of the three I demonstrated with the help of amazing little chef volunteers at the Sunshine Coast Agricultural Show this year.

All the fruit & Yoghurt Biscuit Trifles at the show where made with stunning local produce from Jeffers Market if your on the Sunshine Coast or visit this way ever - you NEED to go and check out Jeffers!

I love this recipe so much and I wanted to demonstrate just how easy and simple it can be to make something AMAZING and healthy for the lunch box that kids really will demolish and better yet can even make themselves for their own lunchbox the night before! Oh yeah! Less work for us mums!!

And one of the greatest things about this recipe is you can use whatever fruit is in season right now, whatever fruit is on special or locally grown and beautiful and whatever fruit your kids like and each child can make theirs with their favourites!

What you need

• A nice clean jar with a good sealing lid.
• Yoghurt of choice. I like Maleny dairies, Jalna, Qld Yoghurt and Five AM. (Not paid to say that). For all the ones made at the show and the one pictured here I used Maleny Dairies yoghurt.
• Assorted fresh fruit, think things like blueberries, strawberries, rock melon, kiwi fruit, watermelon, passionfruit, pineapple, paw paw grapes and whatever is in season and tastes great in your area.
• A nice healthy biscuit. Homemade is best or look for one that is gluten free and refined sugar free.
• Spoon to pack with it!

Method

• Prepare all the fruit you will be using.
• Make sure jar is squeaky clean.
• Get the kids to assemble a generous layer of yoghurt.
• Top with lashing of beautiful fresh fruit.
• Place biscuit in a paper bag and smash until it resembles crumbles.
• Sprinkle biscuit crumbs on top.
• Seal and pack with an ice pack for an exciting morning tea!

Simple. Delicious, Budget Friendly, Healthy.

And irresistible!

Notes

• For dairy free use coconut yoghurt or soy yoghurt.
• You can either create just like this OR do it in layers like a real trifle, starting with a biscuit base, then yoghurt, then fruit, then biscuit, then yoghurt then fruit etc.
  
  Check out my NEW FB page Healthy, Happy Lunch Boxes for HEAPS of lunch box inspiration and ideas.
  
  Bek xoxo

Roasted Fig and Feta Muffins

Your a modern woman. You might work out, try to eat right (at least most of the time) and your a busy, happy mum.
You also want to look good and you to have your cake and eat it too.

Can we still really enjoy incredible food and still fit into skinny jeans?

Or is it only one or the other?

Is the next afternoon tea with girlfriends just that, only tea? Or can you have some delicious morsel on offer?
The last thing you want is your hard working, body conscious friends not enjoying a tea party.

I have been working on this dilemma as a mum who loves to eat and cook but also wear nice clothes for a few years now!
And I have become adapt and recipes that taste moorish but are kind to your hips too. 

Yes, I like many other women put on weight easily but I try to work hard to keep it off too so when I am enjoying great food and so much happier if I know it is healthy for me too!

Determined to get the best of both worlds, knowing how down I feel when I feel frumpy or too overweight and yet also having a foodie’s passion for beautiful food I have set about creating recipes that I can enjoy with girlfriends and we can all relax, eat and instead of worrying about calories get down to serious things like talking and laughing!

For me food is all about flavour, appearance and smell 

I love a high tea with girlfriends and am always looking for something to make that can leave a table of women speechless for a few seconds as they absorb the flavour and texture of the food.

As soon as I tried this yoghurt the flavours of the plum and roasted fig brought my taste buds alive and I knew I wanted to really marry that flavour with a great contrast, and so I created with love, my Roasted Fig Yoghurt and Feta Spelt Muffins.

Before you go eek, sweet yoghurt and feta in a muffin together? Trust me, you need to try these!The flavour combination just bursts in your mouth and the texture of the muffin is moist.

Ingredients

• 250 gm tub of yoghurt
• 1/4 cup butter
• 2 tablespoons honey or stevia
• 1 free range egg
• 100 gms feta ( I used persian)
• 2 tablespoons water
• 1 & 1/2 cups wholemeal spelt flour (can use normal flour)
• 1 &1/2 teaspoons baking flour
• 1/4 cup dried plums/prunes finely chopped

Method

• Pre heat oven to 180’c
• Line a muffin baking tray with muffin cases.
• Beat butter until nice and soft, add in honey. Mix well.
• Add in the egg, combine well and then the water followed by the yoghurt.
• Fold through the dried plums and crumble in the feta into the mixture.
• Combine spelt flour with baking powder really well.
• Very carefully, without too many movements fold the spelt flour into the muffin mixture.The less stirring the nicer the muffins will turn out.
• Top each muffin with some extra feta and dried plums for decorative effect.
• Spoon the mixture into the cases and bake in the oven to approximately 25 minutes or until springs back to the touch.
• Serve. Particularly good when matched with girlfriends, light hearted chatter and a pot of great tea.

(c) Rebecca Mugridge 2014
www.authorrebeccamugridge.com

www.facebook.com/AuthorRebeccaMugridge

Persimmon & Passionfruit Spelt Cake & Jeffers Market Beautiful Persimmon Farm

Persimmons are a fruit that not everyone is familiar with, or even has eaten and yet they have a long and vibrant history and have been used in places like China for over 2000 years.
Really high in antioxidants like catechins and gallocatechins (both anti inflammatory and anti hemorrhagic) and phyto-nutrients and anti tumour compound betulinic acid. Persimmons are said to help neutralize free radicals that cause degenerative diseases like cancer and even macula degeneration.

They are also said to be an excellent fruit to eat when wanting to lose weight as they are extremely low in calories while still being a good source of fibre and nutrients like vitamin c and b complex vitamins. Even manganese, copper and potassium.

Persimmons or kaki trees are grown worldwide, extensively in Asia and have an exciting flourishing industry in Australia too, in particular the stunning persimmon farm I recently had the delight to visit nestled near Nambour run by the Jeffers family, owners of the absolutely gorgeous Jeffers Market stores, what an absolute jewel for the Sunshine Coast and Australian seasonal produce.

On the lovely farm I met Stephen Jeffers, an inspirational advocate for real food, local and seasonal produce. What an amazing family the Jeffers are, not just successful business owners on the Sunshine Coast but also farmers from this area since 1954 through the generations with such strong links to the region and great Australian seasonal produce. When you hear Stephen talk you are taken in by his passion and dedication for real, fresh produce and his knowledge. One visit to the Jeffers market stores and you can see instantly their passion for organics, pesticide free produce, seasonal produce and local products and even natural and healthy living products and ingredients.

I had the absolute pleasure to listen to Stephen talk about Persimmons, a subject close to his heart and one that he is an expert on. Stephen has traveled the world talking about and studying Persimmons and how they are eaten, grown and loved around the world.
Persimmons have strong roots in many cultures including French, Italian, Japanese, Chinese and Spanish cooking and were used as food and as medicine by many cultures including the Native Americans and early European Colonists and during the American civil war.
Persimmons are either astringent or non astringent and the variety the Jeffers grow are a non astringent variety called FuYu, and they are absolutely delicious!

For some reason these stunning fruits have been a little overlooked by shoppers in these modern times but they are fast making an exciting splash onto the seasonal, fresh produce scene and for good reason, not only are they vibrant and delicious but they are a really exciting ingredient for many sweet and savoury dishes.

Like my beautiful persimmon, passionfruit and pineapple spelt cake below!
You can find the gorgeous Jeffers persimons at either their Yandina or Maroochydore stores on the Sunshine Coast, Qld or in Brisbane at IFruit Kenmore, James st market or Ferry Rd Market.
 

Persimmon, Passionfruit and Pineapple Spelt Cake  

Ingredients
125 grams butter

2 very ripe large persimmons

4 passion fruit

1 pear, grated

1 cup fresh pineapple, chopped into small pieces
1 free range egg

3/4 cup dark coconut sugar

1 teaspoon vanilla

2 cups wholemeal spelt flour

1 & 1/2 teaspoons baking powder

1/2 very ripe persimmon

1 &1/2 cups Natvia stevia icing sugar

1 tablespoon butter, soft

Fresh sliced persimmon to serve

Method

Preheat oven to 180ç

Cream the butter and coconut sugar together

Beat in the egg and then the vanilla

Scoop out the ripe persimmon flesh, it should be ripe enough to look like orange jelly.

Mix this through and then the grated pear and passionfruit.

Combine the flour and baking powder together.

Mix all together and pour into a well greased cake tin.

While cake is baking make the refined sugar free icing.

In a bowl blend the Nativa icing sugar and butter, gradually adding in the half jelly persimmon until you have a smooth icing mixture.

Set aside.

Remove cake from oven and allow to completely cool.

Top with the icing and then slices of fresh, crunchy persimmon for texture and flavour contrast (trust me - it goes beautifully)

Enjoy!

Notes

• My kids called this the letter P cake! So much fun to make with kids who are learning their alphabet and the older ones at school with all its P's with persimmon, pear, passionfruit and pineapple!
• Nice served with fresh whipped cream.
• Make a dairy free version by replcing butter with a suitable alternative and making a persimmon drizzle by placing the half jelly persimmon in a saucepan with a tablespoon of coconut sugar and stirring over a low heat until dissolved or tweaking the icing as described above.
• Pour this mixture over the cake while it is still warm and serve.
• This cake needs to be kept in the fridge, it is very moist and fudgey so is best eaten within 1-3 days.

Toddler Tips

• This is a rich cake so I serve just a small piece to my toddler with lots of chopped up fresh persimmon, pear and pineapple and drizzled with passionfruit.

Bek XX

Eat beautiful. Be Active. Live Well. Be Happy.
AND
Eat Seasonal! 

Bek's Chocolate Wrap Up. Healthy & Moorish Chocolate Easter Ideas From The Vault

Happy Easter everyone!

I hope it is safe, joyous and delicious for all.

For me I love Easter and the wonderful thing is you can enjoy and celebrate all things chocolate without gain 3 kilo's, truly you can! Easter, to me is about family and friends, good food, a celebartion and of course, chocolate.

But if your going to enjoy some delicious chocolate why not make it beautiful home-made your body will love and you wont have to run off for several weeks!

On the Sunshine Coast we also have the delight of the Easter weekend Kenilworth Cheese Festival complete with a kids "cheese hunt" as apposed to an egg hunt, cheese rolling ( a lot of fun!), cheese factory taste testing, wine taste testing and numerous gourmet and interesting stalls to delight. a pleasant way to spend Easter Sunday and a savoury break!

Looking for some delicious, healthy chocolate inspiration?

Bek's chocolate wrap

 Fruit and Nut Healthy Chocolates

 (gluten free, dairy free, vegan, refined sugar free)

Moorish Fruit & Nut Chocolate Slice(gluten free, dairy free, refined sugar free, vegan)

Spelt, Beetroot and Walnut Chocolate Brownies
(refined sugar free)

Sour Cherry, Spelt Chocolate Biscuits(Refined Sugar Free)

Chocolate Macadamia Ice Cream

Choccyliscious Muffins ( No Added Sugar)

Moist Fudgey Chocolate Cake Gluten Free, Refined Sugar Free, Dairy Free

Zucchini & Chia Chocolate Cake

Beautiful Beetroot & Yoghurt Chocolate Muffins

Raw Energy Date, Pecan, Macadamia Chocolate SliceGluten Free, Dairy Free, Vegan, Raw, Refined Sugar Fee

Chocolate Raspberry, Goji SliceGluten Free, Dairy Free, Almost Raw, Vegan, Refined Sugar Free

Blissed Out Banana Split with Chocolate Sauce & Coconut Ice Cream(Gluten Free, Dairy Free, Grain Free, Vegan, Almost Raw, Refined Sugar Free)

And this I had to add in even though it is not my recipe, this unbelievably scrumptious creation is based on a recipe by Nutra Organics found on Natural New Age Mum, and has fast become a staple at our house for a delicious, easy to whip up in just moments treat!
Get the NNAM sensational original recipe post HERE
(plus you REALLY need to follow that blog it is beyond awesome!)
Nutra Organics Superfood Choccy Fudge My tweaked version is:

1 cup coconut oil, runny room temperature

1 cup organic rice malt syrup  (I often use less as we don't like it too sweet)

6 tablespoons cacao powder

2 heaped tablespoons Nutra Organics Super Greens Plus Reds (oh yeah all that goodness!)

2 teaspoons vanilla bean paste
*1/2 teaspoon pink himalayn salt 

*1/2 cup sunflower seed butter

*1/2 cup sunflower seeds
*1/2 organic raisins
*1/2 cup walnuts
*1/2 cup whatever I feel like adding, could be dried figs, prunes, macadamia's, peppita seeds etc
Sooo yum!
I mix the coconut oil and rice malt, then add cacao and greens powder and salt, then paste, then mix all well.
pop in a lined tray and put in the fridge until set, remove, slice, return and store to fridge, putting on a high shelf otherwise your kids will slowly but surely shorten your supply when you are not looking!
If you are REALLY desperate for a choccy fix, like need right now and I "may" have done this, you can set it super fast in the freezer hehehe! 

Happy Cooking!
Eat beautiful, be active, live well, be happy
Bek XXX

Delicious Avocado & Coconut Muffins

I still remember the very first time my mother made me avocado muffins. I remember thinking she was mad, until I ate one! The delicious, nutty flavour was so nice and they were not too sweet like muffins can sometimes be.
It is drizzling with rain here where I live on the Sunshine Coast so a batch of these warm from the oven is a just perfect for filling the house with warmth and oh so yummy smells this morning X

Avocado & Coconut Muffins

These healthy, nutty flavoured muffins are packed full of goodness.

·        2 ripe avocado’s

·        ½ cup coconut oil, softened (or use butter)

·        1 free range egg

·        ¼ cup LSA mix

·        ¼ cup hazelnut meal

·        ¼ cup desiccated coconut

·        ¼ cup honey

·        1 teaspoon chia seeds

·        1 cup soy, dairy, almond or rice milk

·        1 & ½ cups organic self raising flour

·        ¼ cup shredded coconut

·        ¼ cup dark coconut sugar

·        muffin cases

Method

·        Pre heat oven to 180`c.

·        Line a muffin tray with muffin cases.

·        Blend avocado, coconut oil and honey together until smooth.

·        Pour into a bowl and add in LSA, chia seeds, hazelnut meal, desiccated coconut, milk and egg, mix together.

·        In a separate small bowl combine the shredded coconut and coconut sugar together

·        Gently mix flour through avocado mixture, being very careful not to over mix it, add a little extra milk if needed.

·        Fill muffin cases approximately ¾ full of muffin mix.

·        Top each muffin with a little of the coconut/sugar mix.

·        Bake for approximately 15 minutes or until golden on top and springs back lightly to the touch.

Notes

·       * Easily made Dairy Free for allergies/vegan
*Swap coconut oil for organic butter for a richer flavour

·        *You can add almond, walnut or macadamia pieces for a really scrumptious muffin

·        *When losing weight make these into mini muffins using a miniature muffin tray, great to have for afternoon tea

Avocado’s are a great natural source of vitamin c, are high in fibre, wonderful for skin and eye health, are a source of vitamin e and powerful antioxidants, are very beneficial during pregnancy and an important part of a healthy, balanced diet.

Recipe and photography © RebeccaMugrigde2013
This recipe was featured in WHY Fitness magazine
www.authorrebeccamugridge.com

Chocolate Raspberry Goji Slice (No Baking needed)

I love chocolate, I do and I came to the realization that because I do, let's face it I am going to be eating it a lot and for most likely the rest of my life! Soo I decided that on top of store bought chocolate delights I would like to have some chocolate recipes up my sleeve that had some nutritional benefits in them!

This slice was such a surprise hit with my kids and taste testers I really liked it but thought the unsweetened fruit layer would be too sour but everyone, especially my kids (who whenever I make it I find sneaking bits out of the fridge and leaving tell tale crumbs on the floor) love it!

Chocolate Raspberry Goji Slice

Ingredients

• 1/2 cup cacao butter ( I get mine from health food shops, maleny iga, Kunara (used to be known as The Natural Foodtsore on the Sunshine Coast)  You can also buy it online.
• 1/4 cup cacao powder
• 1/4 cup dark coconut sugar (it should be nice and rich and brown not the processed white stuff, again health food stores, baking shops, good supermarkets)
• 1/4 cup rice malt syrup (I actually got mine from my local Coles but also from health food shops etc)
• 1 &1/2 cups dried, unsweetened raspberries. (You can do this yourself with a dehydrator or you will most likely need to go to a health food/bulk dried food and ingredient type shop for these, you could also use other dried unsweetened fruit of choice)
• 1/2 cup goji berries
• 1 cup coconut oil ( I use coconut essence )
• 3 & 1/2 cups desiccated coconut
• 1/2 cup rice malt syrup
• 1/2 to 3/4 cup almond milk
• pinch pink himalayan salt

Method

• Grease a slice tray with a little coconut oil and line with baking paper. 
• Place the raspberries and goji berries together in a bowl and cover with water, allow to sit and swell.
• In a large bowl combine the desiccated coconut, rice malt syrup, 1/2 cup of the milk. Mix together well. It should be a thick, sticky consistency. If it is too dry you can add a little more milk or rice malt syrup but you do not want it too runny.
• Press the desiccated coconut mixture firmly into the tray, pressing it down evenly.
• Chill in the fridge for at least 10 minutes.
• In a saucepan place the cacao butter and put it on it's lowest possible setting, let it very gently melt to a liquid. Do not leave.
• Remove melted cacao butter from heat and allow to cool slightly.
• Add in the rice malt syrup stir together.
• Add in pinch of himalyan salt and cacao, stir together.
• Lastly add in the coconut sugar and stir it all together well, it should be nice and still have a liquid consistency to be able to pour it on top of the slice and not come into a clump.
• Drain the berry mixture and spread them out evenly over the coconut layer in the tray.
• Pour the cacao chocolate mixture even over the top, use a spatula to ensure it is evenly covering the slice.
• Cover and place the slice in the fridge for at least 4 hours, best left overnight.
• Remove and slice up.
• Store in the fridge.

Notes

• For taking in lunchboxes place in a container on top of an ice brick to keep it from melting. It does not melt as fast as coconut oil chocolate but will still be effected by heat.
• Great for entertaining, after school treats and late night choccy foxes

Toddler Tips

• Cut into small pieces, as toddlers can take awhile sometimes to eat things this can get a little messy on a hot day so I would recommend some wipes handy ;)
• Toddlers really like the sweet with the sour fruit combo!

(C) RebeccaMugridge2013

Stay in touch with me and all my new recipes, magazine features, gardening, reviews and adventures as they come out by signing up to the blog >> on the top right side there is a box, with bloglovin follow me on FACEBOOK, INSTAGRAM, PINTEREST & TWITTER

Bek XXX

Blissed Out - Banana Split with Coconut Ice-Cream and Guilt Free Chocolate sauce!

This is my delicious banana split with a healthy twist I created for one of my all time favourite magazines

Holistic Bliss

What a magazine of gorgeousness it is!
If you haven't come across this magazine, jump on to their facebook page to find out more about them.
In their Spring issue
You will find my banana split recipe on page 12
So if you can get hold of the magazine you can have a copy of the recipe to keep and easily reference too!

    Coconut love banana split

With delicious, smooth coconut ice-cream, coconut, cacao chocolate sauce and the crunch of walnuts these dairy free, sugar fee, gluten free banana splits are a healthy & happy treat that look incredible!

Ingredients

·         1 banana per person

·         Chopped walnuts to serve

·         Desiccated coconut to serve

Coconut Ice-cream:

·         1 tin coconut cream

·         1 tin coconut milk

·         2 bananas

·         Vanilla paste

Chocolate sauce

·         ½ cup coconut oil

·         ½ cup cacao powder

·         ¼ cup stevia, xylitol, norbu (monk fruit powder), or another alternative.

·         1 teaspoon vanilla paste

Method

·         Make the ice-cream the night before so it can set overnight.
·         To make the ice-cream, pour both tins of coconut into a deep blender, add in the chopped banana and vanilla paste.
·         Blend together until smooth.
·         Pour into a sealable container and place in the freezer overnight.
·         Make the chocolate sauce by melting the coconut oil in a saucepan, once melted add in the cacao powder, vanilla and stevia, mix together over a low heat until it is all well combined. Taste for your level of sweetness, adjust if needed.
·         Remove from heat.
·         Remove ice-cream from freezer. Allow it to soften at room temperature.
·         Slice a banana in half per person.
·         Arrange on a plate or bowl.
·         Top with 3 scoops of the coconut ice-cream.
·         Drizzle with the chocolate sauce.
·         Sprinkle with the walnuts and a light sprinkling of desiccated coconut.
·         Serve!

Notes

·         This ice-cream recipes is also beautiful spiced up by adding a tablespoon (or to taste) cold strained strong chai tea at the coconut milk blending stage.

·         This chocolate sauce will harden when made ahead; warm it slightly in a saucepan just before serving for ease of use.

Toddler Tips

·         This is a fantastic sweet dessert for kids without all the preservatives and additives in many sweet treats.

·         The chocolate sauce will harden over cold ice-cream after a couple of minutes which is very appealing to kids.

Recipe and photography (c) RebeccaMugridge2013

Moist Carrot and Ginger cake with Orange Icing

My Ginger and Carrot Cake with Orange Icing!

When your having desserts, treats why not have one that has some goodness in it and still tastes amazing! PLUS your house will smell AMAZING when you bake this one! Served with the DELICIOUS Ginger Maleny Gourmet Yoghurt

Ingredients

• 1 cup dark coconut sugar or organic brown sugar
• ¾ cup oil
• 3 free range eggs
• 2 cups organic self raising flour (or spelt flour with added extra baking powder)
• 1 teaspoon baking powder
• 2 &1/2 cups finely grated carrot
• ¼ cup finely grated freshginger
• 1 & ½ packets of Philadelphia cream cheese (375g), softened
• ¼ cup lemon juice
• ¼ cup icing sugar (or try Natvia stevia icing sugar!! We love this in our house)
• Rind of 1 orange, 1 teaspoon kept separate
• A great yoghurt to serve

Method

• Preheat oven to 180`c.
• Grease and line 2 round cake tins with baking paper.
• In a bowl add the brown sugar and oil, beat together.
• Add the eggs one at a time, beat in.
• Sift in the flour and baking powder.
• Mix in the carrot and ginger, stir well to combine.
• Pour mixture into cake tins.
• Bake until firm, approximately 1 hour.
• Remove cake from oven, leave a few minutes before turning onto wire racks to cool.
• In a bowl place the cream cheese, lemon juice, icing sugar and orange rind.
• Beat together.
• Put one layer of a completely cool cake on the serving dish, spread with a layer of the cream cheese.
• Top with the second cake.
• Cover with remaining cream cheese mixture.
• Sprinkle separate teaspoon of orange rind and decorate with walnuts.
• Serve each slice with a dollop of the Maleny Gourmet Ginger Yogurt.

Notes

• For real ginger lovers you could increase the ginger in this recipe for more bite.
• Powdered ginger can be used but is much stronger in flavour so you would only use a fraction of the amount.

Toddler Tips

• Serve a small piece with some vanilla ice-cream or yogurt.
• If ginger is not popular remove a small amount of cake mixture after the carrots but before the ginger and make them their own miniature ginger free version or with just a slight hint of ginger.

This recipe is from my professional portfolio and was a featured recipe in the Maleny Supa IGA local product local recipe - recipe card series I created for them, with over 52 recipes featuring local products.

Recipe & Food Image Photography ©RebeccaMugridge2012