Rosemary Lemon and Carrot Loaf
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.
- 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
- 60g butter
- 60g cream cheese
- 1 + ½ tsn lemon zest
- 30ml honey
- 150ml cream
- Pre-heat the oven to 180c degrees and line a loaf tin with baking paper.
- Place the walnuts into a food processor and blitz until fine breadcrumb consistency.
- Add the almond meal, LSA, psylium, powder, salt and rosemary to the food processor and pulse until well combine.
- Pour the mix into a bowl and stir in the chia seeds.
- In a separate bowl place the grated carrot, eggs, olive oil, honey and lemon zest, beat with a hand whisk until combine.
- Pour the carrot mix into the rosemary mix and stir until well combine.
- Spoon the loaf batter mix into the tin, flattening the mix with the back of a spoon to even the top.
- Bake for 50 minutes or until a skewer inserted in the center comes out clean.
- Allow the loaf to cool in the tin.
- Meanwhile, make the frosting by whisking the butter, cheese, lemon zest and honey with electric beaters in a bowl until smooth and creamy.
- In a separate bowl whisk the cream with electric beaters until soft peaks form.
- Add the butter mix to the cream mix and beat until combine.
- Remove the now cold loaf from the tin and top with the frosting, enjoy.
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