Low GI Carrot Cake

 

Carrot Cake anyone?

Made this a few months ago and never got time to post it…story of my life!

I’ve been crazy busy and somehow got lost in work and other chores and as usual you get up one morning and realize you feel like you do because again you put other people’s needs in front of your own.

Isn’t it just a curse. Well I’m claiming back my time!  that means I’m going to make time to blog, play Golf, and get my house in order (so much pins that I want to try out…Yes you know what I’m talking about my fellow pinterest junkies )

Anyhow, try this gorgeous moist low GI carrot cake, to die for!

Ingredients

200 ml (180g) “lite” margarine

250 ml (1 cup) castor sugar

3 eggs ( 2 whole eggs + 1 egg white)

250 ml  (1 cup) cake flour, sifted before measuring

pinch of salt

5 ml (1 t) bicarbonate of soda

10 ml (2t) baking powder

7 ml (1 1/2 t ) ground cinnamon

2 ml (1/2t) ground nutmeg

Pinch of ground cloves

250 ml (1 cup) oatbran

125 ml (1/2 cup) grated carrot

1 grated apple

150 ml (3/5 cup) sultanas

Icing

250 ml (1 tub) cottage cheese

* I’ve use kraft’s less fat cream cheese in my recipe

60 ml (4 t) icing sugar

5 ml (1 t) vanilla essence

Cream margarine and sugar together 

in a separate bowl, sift the flour, salt, bicarbonate, spices and baking powder together. Add oatbran, lifting the mixture with a spoon to incorporate air.

To the margarine and sugar, add eggs one by one, adding 2 or 3 tablespoons dry ingredients with each egg. Beat no more than 1 minute after each addition.

Stir the rest of the dry ingredients into the egg mixture using a wooden spoon. Fold in the raw carrots, apple and sultanas.

Place in a greased 25 cm round cake tin and bake at 160 degrees for 30 – 45 minutes. leave to cool completely.

Mix ingredients for the icing and spread over the cake.

 

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Healthy Oatmeal Pancakes

Well I’m not exactly sure how it happened but apparently I haven’t been blogging for the last 6 weeks, strange really! Anyway somehow I got caught up with work and other important stuff like exercising, I decided to join the gym which is a bit of a challenge for me with my working hours, dropping kids off for school and the traveling but if you really, really, really want something you somehow make the time for it.

Also decided I’m done with the bad starch and wow, I can actually see results. I only have oatmeal for breakfast instead of toast so I did some experimenting with the oats this morning and came across this great Healthy Oatmeal pancake recipe, not only are they sugar and wheat free they are also low in fat and high in protein!

Drizzle some honey over and enjoy with some fruit for a healthy and nutritious breakfast.

Ingredients

1 Cup fat-free milk / water

3/4 cup Uncooked Oats

3/4 Oatmeal Flour (see how to make below)

1 tsp baking powder

1/4 tsp salt

4 Large eggs whites

1/2 tsp cinnamon powder

Directions

Heat the milk or water until hot. Stir in the oats and set aside. Beat the egg whites until stiff. Mix the remaining dry ingredients together and stir into the oatmeal and milk mixture. Fold in the egg whites until mixture is well blended. Spray a pan with nonstick spray and cook the pancakes until browned on both sides. If the batter is a bit thick simply add a little milk or water.

Tips

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Make your own oatmeal flour by whisking up a cup of plain oats in a food processor for a minute or two until it is the same consistency of flour.

Add 1-2 scoops of protein powder to the batter, increase the liquid in the batter.

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Back to school – Cinnamon and butternut muffins

The School starts tomorrow! I’m saying this with mixed feelings. Back to school actually means two hours less to myself. I will enjoy having company in the car but I won’t enjoy the endless battle of music choice, Teens!

I decided to bake this muffins yesterday, a great healthy lunch box treat, for kids and grown-up’s!

This muffins contains white butter beans and butternut so make sure you have enough time on hand. I’ve steamed my butternut instead of cooking. They taste absolutely great and if you don’t tell your kids they won’t actually know they are eating pumpkin!

Ingredients

250 ml Cake flour

90 ml  Oat bran

5 ml baking powder

5 ml bicarbonate of soda

20 ml cinnamon powder

90 ml mixed nuts (crushed)

1 apple, peeled and core removed

310 ml white butter beans (cooked or 1 x tin)

30 ml canola oil

125 ml brown sugar

2 extra-large eggs

5 ml vanilla extract

250 g cooked butternut

 Pre heat your oven to 180 degrees.

Mix all the dry ingredients except for the sugar. Add mixed nuts and mix well.

Cut apple in half and add to your food processor, add beans and butternuts and process.

Add sugar, eggs and vanilla to the mixture and process for another minute until mixture are smooth.

Add the mixture to the dry ingredients mixing with a wooden spoon.

Pour mixture in the muffin cups and bake for 30 minutes until golden brown and baked trough.

Muffins can be kept in the fridge for 3 days or freeze it for up to 3 months.

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