My Real Fairy – Lifestyle blog….. Tales of our family…Book & product reviews, competitions and giveaways, poems, arts & crafts and hints & tips. A bit of everything!
I’ve been wanting to make a carrot cake for a little while now and I wanted to give it a bit of a twist, something to make it stand out from the crowd. Well I have done just that! Adding Gogi Berries to it has given it a lift and a flash of colour, I love it!
I’ve used Gogi berries before and was looking for other recipes I could adapt so that I could make even more use of this yummy fruit.
Add a twist of something special to this lovely Carrot cake with these super cool Gogi Berries
Course:
Dessert
Servings: 10
Ingredients
50gDark brown sugar
2Eggs
125mlRapeseed Oil
3largeCarrots
50gGogi Berries
150gPlain Flour
halfteaspoonBaking Powder
halfteaspoonBicarbonate of Soda
1teaspoonMixed Spice
30mlMaple Syrup
Instructions
Grate the carrots (these will be part of your wet ingredients)
Mix all of the dry ingredients together apart from the Gogi Berries in one bowl then set aside.
In a food mixer put all of the wet ingredients and mix until combined.
Combine together and add the Gogi Berries.
Pour into a medium loaf tin
Bake for 35 mins on 170oc
This is great to use up some of those extra ingredients you might have around the store cupboard. Another easy recipe which big results is my Cheese Scones which are super quick. If you fancy a sweet treat try my Ultimate Chocolate Brownies!
Quick tip!
If you want to rehydrate dried Gogi berries then pop them in a bowl or cup, pour over boiling water and leave for 10 minutes. Drain well and then they are plump and juicy, ready to use.
Today I’ve got a packed post filled with a vegetarian recipe, pictures from the garden and stories of what we grew. It’s an eclectic mix that I’d love you all to enjoy.
Like most of us I am usually busy and on the go, either to work, dropping the kids off of having to run some errand or other. I love it like that, it keeps me busy and happy. What I do have to remember is to eat well and I like to make sure that all of us at home have good food to keep us fueled up and healthy.
We grew cucumbers on our patio garden this year and have been amazed at how well they grew and how huge a cucumber plant actually gets, it’s massive. They took ages to germinate but once they got going they grew so fast. I have been using them fresh off the plant and really enjoyed creating new dishes for them to go in.
The additional ingredients today have been supplied by Indigo Herbs who sell organic and quality assured products. They have a huge range of foods with which they wish to inspire and motivate you on a journey to a healthier lifestyle. I spent ages on the site looking at all they have on offer including; natural health guides, superfoods, wholefoods, herbal teas, aromatherapy and lots lots more.
The cucumber plant that I’ve grown this year. It’s taking over the patio!
This Cucumber, Gogi Berry and Quinoa Super Salad that I am going to be showing you today is just the ticket to give a boost to your body that will help set you up for the rest of the day.
The Protein packed Tricolour Quinoa Grains are a great wheat free alternative to rice or pasta and I’m sure you’ll agree they give it a wonderful burst of colour.
Uncooked tricolour quinoa
I love the sprinkle of pine nuts at the end. These nuts have a beautiful sweet flavour and are soft to bite into. If you have any left over from the packet then you can use them in my carrot tops pesto sauce which can be set aside for later in the week. Pine nuts are actually the seeds from the pine tree and they contain a wealth of antioxidants, including vitamins A, B, C, D, and E.
The recipe is vegetarian, vegan and super healthy!
Disclaimer: I was supplied the ingredients by Indigo free of charge to use in my recipe. Everything you see is an honest view and use of the products and I was delighted by the products as you can see!
