Sweet Tooth Experiments

  • About Me
  • Recipe Index
  • Baking Metrics
  • Tips & Tricks
  • Common Baking Questions
  • Contact

Tag Archives: LSA

Rosemary Lemon and Carrot Loaf

Posted on September 15, 2018 Posted in Cakes .

Rosemary Lemon and Carrot Loaf

Rosemary Lemon and Carrot Loaf recipe

This recipe derived from wanting to make something sweet (but not too sweet), to deliver on the healthy side of baking, while being gluten free & process ingredient free, though still featuring an interesting mix of flavours for a dessert.

Lemon is very common in my baking and I have used Rosemary in a few of my recipes in the past (see my Mandarin and Rosemary Cake – one of my favs), and carrot cake is quite a common favourite for many. So how is this recipe unique and different? These 3 flavours combine, though are super delicious and complementary of each other, are not typical at all.

Add in nuts, seeds and natural sugar (well honey) and you end up with a tasty dessert that will keep you satisfied while being friendly to your hips (well more so than standard baking treats that’s for sure)!

For a bit more deliciousness I whipped up an easy and quick cream cheese based icing.

This recipe hits the dessert craving spot without the ‘naughty’ feeling.

Rosemary Lemon and Carrot Loaf recipe

Loaf:

  • 80g walnuts
  • 80g almond meal
  • 40g LSA
  • 2 tbsn phylum husk powder
  • 1 tsn baking powder
  • ½ tsn salt
  • 22g dried rosemary
  • 60g chia seeds
  • 2 carrots (a 130g carrot will produce 120g grated carrot)
  • 2 eggs
  • 4 tsn lemon infused olive oil (or normal EVOO)
  • 2 tbsn almond milk
  • 60g honey
  • 2 tsn lemon zest

Frosting:

  • 60g butter
  • 60g cream cheese
  • 1 + ½ tsn lemon zest
  • 30ml honey
  • 150ml cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line a loaf tin with baking paper.
  2. Place the walnuts into a food processor and blitz until fine breadcrumb consistency.
  3. Add the almond meal, LSA, psylium, powder, salt and rosemary to the food processor and pulse until well combine.
  4. Pour the mix into a bowl and stir in the chia seeds.
  5. In a separate bowl place the grated carrot, eggs, olive oil, honey and lemon zest, beat with a hand whisk until combine.
  6. Pour the carrot mix into the rosemary mix and stir until well combine.
  7. Spoon the loaf batter mix into the tin, flattening the mix with the back of a spoon to even the top.
  8. Bake for 50 minutes or until a skewer inserted in the center comes out clean.
  9. Allow the loaf to cool in the tin.
  10. Meanwhile, make the frosting by whisking the butter, cheese, lemon zest and honey with electric beaters in a bowl until smooth and creamy.
  11. In a separate bowl whisk the cream with electric beaters until soft peaks form.
  12. Add the butter mix to the cream mix and beat until combine.
  13. Remove the now cold loaf from the tin and top with the frosting, enjoy.

 

Rosemary Lemon and Carrot Loaf recipe

Step 3

Rosemary Lemon and Carrot Loaf recipe

Step 4

Rosemary Lemon and Carrot Loaf recipe

Step 6

Rosemary Lemon and Carrot Loaf recipe

Step 7

Rosemary Lemon and Carrot Loaf recipe

Step 9

Rosemary Lemon and Carrot Loaf recipe

Step 12

Rosemary Lemon and Carrot Loaf recipe

Step 13

 

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print
Leave a comment .
Tags: almond milk, almonds, carrot, chia seeds, honey, lemon, LSA, rosemary, Rosemary Lemon and Carrot Loaf, walnuts .

Pages

  • About Me
  • Baking Metrics
  • Blogroll
  • Common Baking Questions
  • Recipe Index
  • Tips & Tricks
  • Contact

Archives

  • February 2022
  • October 2021
  • September 2021
  • August 2021
  • April 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • September 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013

Categories

  • America (5)
  • Arabic (1)
  • Australian (2)
  • Biscuits (24)
  • Brazil (1)
  • Bread (12)
  • Brownies (5)
  • Cakes (141)
  • Croatian (1)
  • Cupcakes (20)
  • Custard (1)
  • Doughnuts (6)
  • Flan (1)
  • France (5)
  • Fudge (3)
  • German (1)
  • Greece (2)
  • Hungary (1)
  • Ice-cream & Sorbet (15)
  • Ice-cream cake (6)
  • Icing (18)
  • Italy (4)
  • Jam (1)
  • Jamaican (1)
  • Lebanese (1)
  • Marshmallows (2)
  • Mexican (1)
  • Morocco (1)
  • Mousse (2)
  • Muffins (1)
  • Panna Cotta (1)
  • Pastries (2)
  • Pies (7)
  • Portugal (1)
  • Pudding (12)
  • Roulade (1)
  • Russia (1)
  • Slice (27)
  • Souffle (1)
  • Sweden (1)
  • Swedish (1)
  • Syrup (1)
  • Tarts (13)
  • Traditional (17)
  • Trifile (1)
  • Truffles (5)
  • Turkey (1)
  • Uncategorized (1)
  • Unique (10)

WordPress

  • Register
  • Log in
  • WordPress

Subscribe

  • Entries (RSS)
  • Comments (RSS)

CyberChimps WordPress Themes

© Sweet Tooth Experiments