Recipes

Organic Blueberry Tea Cake

1 package cream cheese (250grams)

Ingredients

1/2 cup melted ORGANIC butter
1/4 cup ORGANIC apple sauce (IF AVAILABLE)
1/4 cup WILLOWVALE ORGANIC honey
2 ORGANIC eggs
1/4 tsp WILLOWVALE baking POWDER
1 tsp ORGANIC vanilla
1/4 tsp ORGANIC cinnamon
1 cup almond flour
1/3 cup THE GLUTEN FREE CO coconut flour
1 cup fresh or frozen blueberries

Instructions
Preheat oven to 375°C.
Butter and line an 8 inch cake pan.
Beat the first seven ingredients well, and then add the flours and mix well.
Add blueberries last and stir through quickly but gently.
Pour into cake pan and smooth the top.
Bake for 20 minutes or until the top is golden and cake has set.
Serve hot or cold.

Organic Carrot Cake

Serving Size Makes 1 loaf

Ingredients

3 organic free-range eggs
1 1/2 cups light brown sugar
2 tsp vanilla extract
1/2 cup unsweetened apple sauce
1/2 cup macadamia nut oil or (grapeseed, walnut, almond oil)
710 g ( about 6 medium organic carrots grated)
500g organic wholemeal self-raising flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
150 g chopped pecan nuts or walnuts
150 g chopped dried apricots

Instructions
Preheat the oven to 180 C. Combine the eggs, sugar, vanilla, apple sauce and oil. Mix in the carrots followed by the flour, cinnamon, nutmeg and nuts. Pour into a large loaf tin that has been lined with greaseproof paper. Bake for 1 1/4 hours until cooked through. You may need to cover with foil half way through cooking if cake over browns.

By Teresa Cutter < the healthy chef © 2006

To buy Willowvale Organics please visit one of our Distributors