Veggie Cake Bars
These cake bars are not only vegan and gluten free but full of fibre from grated beetroot, courgette and carrot. 30g of fibre should be our aim every day, but a lot of us don’t reach this target. Fibre keeps us fuller for longer (satiety) and helps to get things moving in our digestive systems.
200g plain white flour free from gluten
120ml rapeseed oil
120ml almond milk, unsweetened
180g coconut palm sugar
1 tsp organic raw apple cider vinegar
½ tsp sea salt
1 level tsp baking powder, gluten free
1 level tsp bicarbonate of soda
4 carrots or 2 courgette or 1 beetroot, raw
6 tsp water
2 tsp flax seed (milled)
For Carrot Cake
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground ginger
1 lemon or orange, juice and zest
For Courgette Cake
2 limes, juice and zest
For Beetroot Cake
2 tsp rosewater
1 orange, juice and zest
Pistachios to sprinkle
Pre-heat oven to 180C.
Lightly oil a 12 hole cake tin.
Mix flaxseeds with warm water and set aside.
Combine dry ingredients, then add the wet ingredients and fold in grated carrots or courgettes or beetroot.
Pour mixture into the tin and bake for 30 minutes. Test with a skewer to check if the cake bars are cooked through.
Allow to cool for at least 10 minutes then remove from tin.
Serve with mascarpone cream (or vegan equivalent), juice from one lemon and icing sugar (to your taste) topping.
Sprinkle with crushed walnuts, pistachios or grated lime zest for extra pizazz...or just brew a cuppa.
Gluten Free / Vegan