Vegan Carrot and Prune Torte

 Vegan Carrot Prune Torte 2

‘Low in fats and diabetic friendly, this torte is loaded with everything that is good for you. It is moist and tastes even better a day or two after baking.  It freezes well for up to 3 months as well as a dessert served with ice cream or fruit, it also makes an ideal breakfast, mid-morning or afternoon snack and is a great addition to a packed lunch. If you have a very sweet tooth, add stevia’

You will need:

1 cup grated raw carrots
2 cups dried prunes
2 cups coconut milk
4 tablespoons linseed [flaxseed]soaked in 12 tablespoons of water
1/4 teaspoon ground cinnamon
vanilla
1 cup agave OR 1 cup stevia [if you wish you can use 1 cup brown sugar]
a pinch of salt
1 tablespoon apple organic vinegar
3 cups self raising flour [use self raising gluten free flour if you wish]
1 cup ground almonds
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon grated orange zest

For the top of the tart:  1/2 cup flaked almonds

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Allow the linseed [flaxseed] to soak in water from 1/2 hour to overnight.
Use a hand held blender to process the mixture and appear consistent. The result is a gelatinous mixture that will replace eggs in this recipe.

Preheat the oven to 170C.

Prepare a tart dish by spraying it with cooking spray or by covering it with baking paper.

Sift twice the flour, bicarbonate of soda and baking power into a large bowl. Add the ground almonds, salt, vanilla and cinnamon and mix.

Grate the carrots and chop the prunes into small pieces. Add to the flour mixture and mix gently making sure that the carrots and prunes are covered all over.

Add the apple organic vinegar, orange zest and coconut milk to the linseed and process until the mixture is well blended.

Add the liquid ingredients to the dry ingredients and use a large metal spoon to fold in.

 

Pour the batter into the prepared pie dish and scatter the flaked almonds on top.   Place in a hot oven immediately for 25-35 minutes.

Allow to cool completely before serving.

Vegan Carrot Prune Torte 3

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Trade Enquiries

Baking Goods, dried fruit and nuts by Good Earth Distributors

Baking spray by Frylight at Rimus Group

Fresh fruit and vegetables by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [Organic]

 

Prune and Bran Tealoaf (no processed sugar and no added fats)

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Today we featured a new bake. My sort of cake, not too sweet but sweet enough, loaded with prunes and lots of crunch from bran flakes. All-in-one, no mixers and unbelievably quick.

Mix together in a bowl:

3 cups self raising flour
1 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
Grated rind of a tangerine
1 cup bran flakes, slitly crushed
200g prunes

in a second bowl mix together:

4 beaten eggs
1 cup yoghurt
A few drops good vanilla extract
Juice of one tangerine
2 spoons honey

Fold in the flour and dried fruit mix into the liquid ingredients.
Pour the batter into a prepared loaf tin, greased and lined with baking paper.
scatter 1/4 cup bran flakes and 50g prunes on the surface.
Bake for 35 minutes at 160C.
Brush lightly with some warm honey.

This is my absolute favorite 🙂

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Prune and Walnut Cake

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For my cake you will need :

2 1/2 cups Self Raising Flour, sieved
1 cup brown sugar
1 cup melted butter or margarine, whichever you prefer
3 eggs, beaten
1/2 cup mashed ricotta
1 teaspoon bicarbonate of soda
1/2 teaspoon nutmeg
Juice of one orange topped with strained tea to make one cup
Grated zest of an orange
100g prunes soaked overnight in
2 tea bags and I used Clipper Green Tea with Ginko, Blackcurrant flavour
100g walnuts, roughly chopped

Make a concentrated cup of tea using 2 tea bags. Soak the prunes overnight.
Drain the prunes and keep the tea aside.
Mix the sifted flour, sugar, ricotta, nutmeg and orange zest together in a large bowl. stir until he mixture looks consistent but do not rub the ricotta in.
add the eggs.
Chop the prunes and walnuts.
Measure the orange juice and top up with the tea to make 1 cup.
Melt the butter or margarine. Remove from heat. Stir in the juice and tea. Mix. Add the bicarbonate of soda.
Add the liquid to the flour mixture and use a metal spoon to stir in. do not over mix.
Add the beaten eggs. stir, do not overmix.
Finally add the fruit, give it a stir and pour the batter into a prepared dish.
Bake at 160C for 30 minutes.

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While it is in the oven, prepare the crunchy ricotta topping:

1/2 cup ricotta
1 cup plain flour
50g prunes, cut up I small pieces
50g walnuts, chopped
1/2 cup soft brown sugar
1/2 teaspoon nutmeg
Grated rind of one orange

Rub the ricotta into the flour. add all the other ingredients and stir.
If you are going to add this topping, sprinkle it on after 35 minutes of baking the cake, Return the cake to the oven for another 25 minutes.

 

Gluten free Prune Cake

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Dried prunes are another ingredient I love to use. For my prune cake you will need:

 

  • 120g dried prunes, soaked overnight in weak tea
  • 100 g butter
  • 4 eggs
  • 120 g sugar
  • 100g ground almonds
  • 2 spoons gluten free self raising flour
  • 1/2 teaspoon gluten free bicarbonate of soda

Soak the prunes overnight in some weak tea.  When you are ready to make the cake, chop up the prunes.Grease a baking dish or cover it with baking paper. Preheat the oven to 170C. Rub in the butter into the ground almonds and flour until the mixture resembles fine breadcrumbs. Add the bicarbonate of soda Add the sugar and dried prunes.  Mix in. Add the beaten eggs and mix in using a metal spoon. Pour into a loaf tin and flatten the top using a spatula. Bake at 180C for 40 minutes or until a skewer comes out clean when the cake is tested. Allow to cool for 15 minutes and remove from tin.

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We are still enjoying warm weather 🙂