Carrot Cake
ingredients: 2cups SR flour, 1/2cup brown sugar, 1/4cup dark agave nectar, 3 freerange eggs, 1/4cup vegetable oil, 2 carrots grated, 1cup soy milk
method: combine all the ingredients in a large mixing bowl and mix well until all combined. Pour mixture into a lined and greased cake tin. Bake in preheated oven at 180°C for 45 minutes or until cooked through. Serve while still warm with a little butter and a drizzle of agave nectar.
maple nut granola
ingredients: 5 cups rolled oats,1 cup coconut flakes,1/2cup sliced almonds,1/2cup chopped pecans,1/2cup brown sugar,1/3cup unsalted pumpkin seeds,1/3cup unsalted sunflour seeds,1/2cup pure maple syrup,1/2cup water,1/4cup canola oil,1/2dried cranberries,1/2cup raisins
Method: preheat oven to 175°C.Combine all dry ingredients into a large mixing bowl except for the cranberries and raisins. In a separate bowl, combine maple syrup,water and oil lightly mix then pour over oat mix. Spread the mixture over a large baking tray lined with baking paper. Bake for 35 minutes, then gently turn mixture and add the cranberries and raisins. Bake for a further 10 minutes. The granola should be a nice light golden brown. Allow the granola to cool completely before storing in a glass jar or an airtight container.
RICE PAPER ROLLS
Filling;1 packet rice paper,salad mix,carrot,avocado,cucumber,spring onions,dried shallots,light soy sauce,sweet chilli sauce
Method; prepare rice paper as packet directions,grate carrot,Julienne cucumber and slice avocado,gently pile ingredients into the centre of the rice paper being careful not to overfill or the rice paper will tear, add a teaspoon of sweet chilli sauce, fold in the ends, then fold over one side and roll up. Rolls can be eaten straight away or kept in the fridge for later. Dip in the soy sauce and enjoy.
St GEORGIA & Boo 