Carrot cake (vegan, sugar free and gluten free)s

Carrot cake (vegan, sugar free and gluten free)s

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I was a bit disappointed by the free-from episode of the Bake Off this week – it rather felt like the bakers were trying to overcome a problem by not using sugar in their cakes, or dairy in their ice-cream, rather than embracing the challenge and a different style of baking to make something interesting! Only Ugne and Nadiya really got into the spirit of the week I thought, although unfortunately Ugne’s sugar (and gluten) free cake didn’t go quite to plan – I felt so sorry for her when it was collapsing in the fridge. Nadiya’s jam made with basil seeds sounded really interesting, rather like a chia jam, and I’m definitely going to have to try it!

This carrot cake is sugar free, gluten free and dairy free, incorporating all three of this week’s tasks! The sweetness comes from maple syrup, as well as from the carrots themselves. Instead of wheat flour I have used a combination of ground almonds and buckwheat flour, and coconut oil instead of butter to make it dairy free. It is still lovely and moist like a non ‘free-from’ cake, and the spices make it a perfect autumnal treat.

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Raspberry and nectarine crumble

Raspberry and nectarine crumble

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This crumble is based on a recipe by Deliciously Ella, who has an amazing new book full of healthy vegan and gluten free recipes. It came about when my sister came to stay with me for the weekend and after a long walk we really wanted to do some baking. However she has given up sugar for Lent, so we were very limited as to what we could make! I bought Ella’s book a couple of days ago, so we looked through it for inspiration and found this crumble recipe. Ella uses maple syrup for sweetener, which we replaced with a homemade date syrup (after a mad dash to Aldi for dates!) to keep it sugar free.

We used nectarines and raspberries, and the raspberries went all jammy and lovely, but you could also use blackberries, apples, pears or any other fruit you fancy! This crumble is gluten free, using coconut oil and almonds in place of butter and flour, and is delicious served with some natural yogurt.

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