I tried Joe Wicks healthy carrot cake recipe from the Feel Good Food book and it was so easy – Laura Nightingale

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The nation’s favorite physical education teacher and multi-millionaire bestselling author, Joe Wicks has launched a new cookbook called Feel Good Food. On sale Thursday, March 17, the recipes focus on nutritious ingredients that improve our sleep, increase concentration, reduce our stress levels and improve our overall mental well-being.

Among her collection of healthy recipes is a super scrumptious carrot cake. Sprinkled with dates and nuts, Life Writer Laura Nightingale tried to see how it turned out.

Needless to say it was delicious. Not only was it easy to make, but the instructions were simple and it was a real family treat.

READ MORE: Super easy carrot cake in a mug

Joe aka The Body Coach uses dates and honey to replace refined sugar, coconut oil instead of butter and wholemeal flour to make it more nutritious. Filled with dried fruits, vegetables and nuts, you would never know how healthy it is to eat a slice with a cup of tea.

Printed on page 288 of his cookbook, Joe described his date, walnut and carrot cake as follows: “Oh my God, I love this recipe. I make it every few weeks and it’s always gone. at the end of the day. The kids and Rosie help me eat it, of course. It’s something you’ll want to do over and over again.

He added: “I’m so passionate about helping people eat well, live well and feel good. I want to bring some joy back to eating and cooking at home, and for me now, and at Going forward, my approach is to promote good mental health too.”



You’ll find the easy recipe for date, walnut and carrot bread in Joe Wick’s new cookbook

Carrot Cake Recipe by Joe Wicks (Serves 10-12)

Ingredients

  • 200g pitted dates, chopped
  • 2 tablespoons coconut oil
  • 125ml boiling water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon of salt
  • 80 g runny honey
  • 3 eggs
  • 100 g carrots, grated
  • 180 g plain wholemeal flour
  • 100g chopped walnuts
  • 1 teaspoon baking soda

Method

  1. Preheat the oven to 200C/180C Hot Fan and line a 900g/2lb loaf pan with parchment paper.
  2. Put dates, oil and water in a small bowl and soak for 10 minutes.
  3. Add vanilla, salt, honey and eggs to date mixture and stir until combined.
  4. In another larger bowl, combine carrots, walnuts, flour, baking soda and salt. Add the date mixture and mix.
  5. Pour the batter into a cake tin and bake for 50 to 60 minutes, covering with aluminum foil for the last 30 minutes to prevent the cake from browning too much.
  6. Let cool in pan for 10 minutes before leaving on a wire rack to cool completely, then slice.

Laura’s top tips after Joe’s recipe

  1. If you want to make a smaller cake to feed about five people, half the ingredients. Although you want to use two eggs and three extra tablespoons of flour. It will only take you 20 to 25 minutes to cook.
  2. Plain flour works if you can’t get wholemeal flour.
  3. Maple or golden syrup works if you don’t have honey.
  4. Chopped almonds can be used instead of walnuts.
  5. Make sure your coconut oil is melted before using it.
  6. If you’re making a smaller cake, 10 minutes of cooling time will suffice before slicing. Plus, it’s even more delicious when hot.
  7. If you have a few slices left after a few days, just toast them and spread them with a little margarine.
  8. If you don’t have a loaf pan, this will work in any mold shape.


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