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| Looking for a sweet treat this Veganuary? Try this delicious carrot cake recipe from Carol Kearns, using camelina seeds as a substitute for eggs. |
Easy to make - the recipe demands little more than giving everything a good stir – this method produces delightful mini carrot cakes that are dense and moist with wholemeal flour laden with spices and generous quantities of grated carrot, chopped walnuts and sultanas.
But don’t just make these in Veganuary - decorated simply with just a sprinkling of linseed or slathered with lemon frosting, this recipe is perfect for every month of the year.
Makes 12
Ingredients
For the Lemon Frosting
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Method
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Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
