I love reading health and fitness magazines- obviously! But I do sometimes find it really funny when they are quite contradicting from week to week or even page to page! One page will have an article on how you shouldn’t eat low fat products with sweeteners then you turn over a couple of pages and there’s a huge advert for the newest muller light yogurt!
However, you have to take it all like a pinch of salt, choose the information you believe wisely and don’t take things you read in magazines to be the absolute truth just because they are printed on a beautifully designed page! The same goes with blogs on the net. I am not saying for you to take everything I write on this blog on board, everyone is individual and unique and we all believe in different ways of living. I’m not preaching or claiming that my way is the best way. It’s just the way I like to live! Anyway enough of my ranting.
Now I love cake and you can eat it in moderation but I’m not talking about sugary fatty Victoria sponge cake! In the May/June edition of Women’s Health, I came across this delicious recipe ‘for heart healthu’, FLOUR-FREE ORANGE, ALMOND AND PISTACHIO CAKE! I wrote it on my to do list to bake this cake for 2 months until I finally got around to baking it today! Yes things stay on my to do list for that long! Cake baking is so so simple, it’s pretty much always putting ingredients in a bowl mix it and put it in the oven!
For my version, I substituted the oranges for carrots! I don’t know why but I love carrot cake and thought it might be a nice twist! Maybe I’ll try the orange version another month or you can try it and let me know.
Here’s the recipe below (its so simple!)
FLOUR-FREE CARROT, ALMOND AND PISTACHIO CAKE
3 grated carrots, 3 medium free-range eggs, 215g light runny hunny (organic if you can), 200g ground almonds, 100g ground pistachios, 1 teaspoon of baking powder.
Preheat oven to 170degrees and grease a loose- bottomed cake tin. Place all the ingredients in a mixing bowl and beat until well combined. Pour mixture into the tin and bake for 1 hour. Remove from the oven and leave to cool.
It’s amazing with a dollop of Greek-style natural yogurt and cheeky drizzle of honey! (infact this is a must!)