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Raw Carrot Cake Cupcakes with Lemon Cream Icing


Print Recipe
 Raw Carrot Cake Cupcakes with Lemon Cream Icing
You will need: A blender. One which has grinder blades where at least 2 blades lie flat, to grind nuts and seeds. *A coffee grinder can also be used to grind nuts and seeds. Food processor or blender with food processor attachment. NOTE - Keep raw carrot pulp from your fresh juicing to use in this recipe.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Cake Cupcakes
Icing
Topping
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Cake Cupcakes
Icing
Topping
Instructions
  1. Cake Cupcakes: Pre-soak Dates: in ½ cup warm Spring Water. Once soft, blend into a paste.
  2. Cake/Cupcakes: Add Chia Seeds to ¼ cup Spring Water.
  3. Cake/Cupcakes: Blend/grind Cashew Nuts into flour-like consistency.
  4. Cake/Cupcakes: Mix all ingredients together in a mixing bowl using a wooden spoon or silicon spatula.
  5. Cake/Cupcakes: Shape the cupcake mixture into balls and place in silicon or paper cupcake cups and press slightly into the moulds.
  6. Icing: Blend Cashews until ground into a flour-like consistency. Add the rest of the ingredients and blend until smooth.
  7. Icing: Using a spoon, add a dollop of the Lemon Cream Icing Frosting to each cupcake and smooth over the surface using the back of the spoon.
  8. Optional: Sprinkle chopped Walnuts, finely grated Carrot and a small pinch of Cinnamon to the top of each cupcake.
Recipe Notes

*I usually store cupcakes and icing separate in the fridge and add icing just before eating so that they are fresh every time!

*Eat within 1-2 days

*Choose the cleanest ingredients possible:

-Choose spray-free/organic fresh produce for fresh ingredients where possible, and if buying conventional, rinse in diluted white vinegar water to remove.

-Choose dry ingredients (i.e. nuts, seeds, dried fruits ) that are spray-fee/organic where possible, and which don’t have preservatives such as sulphur dioxide.

- Choose virgin, cold-pressed Coconut Oil in glass where possible. It should be pure white in colour. Do not choose cheaper, deodorised/neutral flavoured coconut oils that are off-white.

-Choose Coconut Cream and Coconut Milk that is clean/free from additives, preservatives and E numbers. Plain Coconut Cream/Milk is better than the ones with added guar gum as this changes the consistency of recipes. You can use Nut Milk as an alternative. 

-Choose to homemade Nut Milk instead of buying. Most store bought ones have additives and stabilisers. Quick Tip: It’s easy to make your own: just grind ¼ cup nuts, then blend with 1 cup water. 

-Choose whole fruits over optional sweeteners if you need to add more sweetness. My preferred choice is Date Paste (pre-soaked Dates). Quick Tip: Keep a jar filled with Dates covered with water, in the fridge ready to go and use as is (instead of actually blending to make Date Paste). 

Quick Link to FLIMJ Program resources for Fresh Life Healthy Sweet Quick Fixes:

Module 2 - refresh on information about The Toxic Fat Effect and how bioaccumulation of toxins in our bodies can lead to weight gain (that’s hard to lose), brain fog, low energy and many more poor health symptoms.

Module 3 - To get you into the swing of things, redo our 7 Day Healthy Sweet Quick Fixes Challenge - you’re always supported in our Fresh Life Tribe (Private Facebook Group), no matter when you decide to do any of the 7 Day Challenges.

You’ll find your Recipe Book: 7 Days of Healthy Sweet Quick Fixes and Shopping List print offs to guide you through the challenge.

 

Coconut Buckwheat Flatbreads

These quick and easy to make flatbreads are great for a quick snack. You can toast them up, add some coconut oil, and serve them up with some nut butter or cashew nut cream cheese. They have a slightly sweet taste and get a little crunch when they are toasted, which makes them yummy replacements for burger buns. You can make a whole batch and keep them in the fridge or freezer, and use when needed.

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Coconut Buckwheat Flatbreads
You will need: 1 large mixing bowl; wooden spoon/silicon spatula; measuring cups & spoons; food-grade silicon baking sheet or non-toxic parchment/ baking paper lined baking tray (please avoid flatbreads coming into contact with toxic non-stick coatings); small bowl for 'cutting out' flatbread shapes; bleach-free paper towel and air-tight container or large ziplock bag to store in fridge/freezer.
Course Healthy Snacking - Breads & Crackers
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes (baking)
Servings
flatbreads
Ingredients
Course Healthy Snacking - Breads & Crackers
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes (baking)
Servings
flatbreads
Ingredients
Instructions
  1. Preheat oven to 160°C / 320°F.
  2. Mix all dry ingredients together in large mixing bowl.
  3. Add Coconut Oil and Water and mix well.
  4. Spread dough (1cm / ½ inch thick), use a small bowl to ‘cut’ out round flatbread shapes.
  5. Place on baking tray lined with non-toxic/unbleached parchment/baking paper.
  6. Bake for approx. 10-15 min each side or until golden.
Recipe Notes
  • If you can't find Buckwheat Flour, as with most nut and seed flours and meals, you can easily make your own - which I often do myself - by purchasing the whole food ingredient i.e. Buckwheat seeds, and using a blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder to grind the nuts/seeds into a flour/meal.
  • You can also substitute Almond Meal (ground Almonds) in place of Buckwheat.
  • Wait until cool, and then wrap in bleach-free/non-toxic paper towel in an airtight container or large ziplock bag.
  • It is best to store your bread in the fridge or freezer - it will also last longer.

‘Clean’ Multiseed Bread (Gluten-free / Wheat-free)

This bread is amazing. I actually prefer it to any of the gluten-free breads I have bought and tried over the years. Probably a year’s worth of recipe developing to get this gem just right, and I couldn’t be happier with the result. It’s delicious straight out of the oven, and even better sliced and toasted before adding toppings. We eat this for breakfast, lunches and sometimes dinners. I travel with my food-grade, non-toxic silicon bread pan so I can make this bread for us no matter where we are in the world!

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

 

Print Recipe
 'Clean' Multiseed Bread (Gluten-free/Wheat-free)
You will need: blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts & seeds; 2 mixing bowls (1 large); whisk; wooden spoon/silicon spatula; measuring cups & spoons; food-grade silicon bread pan or non-toxic parchment/ baking paper lined bread tin (please avoid bread coming into contact with toxic non-stick coatings); drying/wire rack for baked bread to cool off on before cutting; bleach-free paper towel and air-tight container or large ziplock bag to store in fridge/freezer.
Course Healthy Snacking - Breads & Crackers
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 1 hour
Passive Time 1 hour (baking)
Servings
slices
Ingredients
Dry Ingredients
Dry Ingredients - Seed Mix
Wet Ingredients - 'Egg replacer'
Wet Ingredients
  • ¾ cup Cashew Nut Milk (or any preferred milk alternative) [To make your own: grind 1 small handful (¼ cup) nuts and then blend with 1 cup water]
  • ⅓ cup Macadamia Oil (or Almond Oil or warmed/melted Coconut Oil)
  • 1 tbsp Rice Malt Syrup (or Raw Honey, Coconut Blossom Sugar/Syrup)
  • 1 tbsp Apple Cider Vinegar (unpasteurised/raw vinegar)
Bread Topping
Course Healthy Snacking - Breads & Crackers
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 1 hour
Passive Time 1 hour (baking)
Servings
slices
Ingredients
Dry Ingredients
Dry Ingredients - Seed Mix
Wet Ingredients - 'Egg replacer'
Wet Ingredients
  • ¾ cup Cashew Nut Milk (or any preferred milk alternative) [To make your own: grind 1 small handful (¼ cup) nuts and then blend with 1 cup water]
  • ⅓ cup Macadamia Oil (or Almond Oil or warmed/melted Coconut Oil)
  • 1 tbsp Rice Malt Syrup (or Raw Honey, Coconut Blossom Sugar/Syrup)
  • 1 tbsp Apple Cider Vinegar (unpasteurised/raw vinegar)
Bread Topping
Instructions
  1. Preheat oven to 350°F / 180°C
  2. Dry Ingredients: Grind Almonds & Flaxseeds down to a flour-like consistency, using a blender (with grinder attachment - see description above).
  3. Dry Ingredients: Combine all dry ingredients in a large mixing bowl and set aside.
  4. Dry Ingredients - Seed Mix: Combine all Seed Mix ingredients together. Pulse into a course consistency and add to the rest of the dry ingredients.
  5. 'Egg replacer': Separately, combine Spring Water and ground Chia Seeds well using a fork and allow to stand for a few minutes before using.
  6. Wet Ingredients: Add the rest of the wet ingredients to the ‘Egg replacer’, and mix well using a fork.
  7. Add the wet ingredients mixture to the dry ingredients and mix well using a spatula or wooden spoon - I prefer a silicon spatula.
  8. Line an 8” x 4” bread pan with non-toxic parchment/ baking paper or use a food-grade, silicon bread pan instead - best to avoid bread pans with toxic non-stick coatings.
  9. Spread the mixture into the bread pan. Add the bread topping and spread and press the seeds into the surface of the bread.
  10. Bake for 60 min or until golden - use a knife to check middle of bread, if comes out clean/dry, bread is done.
  11. Remove and let sit for 2 minutes in the bread pan before removing. Then remove and let cool on a drying/wire rack - this will allow the base of the bread to breathe/stay dry, and not ‘sweat’.
Recipe Notes
  • Be sure to let your bread cool down completely, then cut into thin slices. Admittedly, this bread's crust can be a little crunchy so it might take a little effort to cut the whole thing into slices. Slicing the whole bread and storing this way makes it easier to use/consume.
  • Wait until cool, and then wrap in bleach-free/non-toxic paper towel in an airtight container or large ziplock bag.
  • It is best to store your bread in the fridge or freezer - it will also last longer.