Hellllllo! It’s me again! I hope you all enjoyed yesterdays post! Today I have another one up my sleeves from the very lovely Eleanor who writes such a fab blog called Eating Like a Horse. It’s also really funny too, so make sure you head over there to check it out!
Thank you to Jemma for allowing me to take over her lovely blog for a day!
My name’s Eleanor and I blog at Eating Like A Horse which is, as my subtitle says, my ramblings about gluten-free and mainly “healthy” eating and general life as a horse-riding local newspaper journalist with coeliac disease.
I think it’s nice to make a guest post fit with the blog it’s on, so here’s some celery:
Apparently, celery’s a really good thing to eat if you’re stressed. It it blocks the production of stress hormones – and it lowers blood pressure, plus it’s high in potassium too – good all round 🙂
But then there’s cupcakes…
I love carrot cake in every possible form.
I made some carrot cookiesrecently:
And my current favourite breakfast is cooked grated carrot mixed into porridge with mixed spice and maple syrup… although when I mentioned that to a bloke at work the other day, he said: “Well you’re just weird then aren’t you?” Whatever, Sam, you’re just jealous 🙂
So I was surprised I hadn’t made carrot cupcakes before. Something I sorted out straight away when my friend asked me to make some cakes for an indoor boot fair she’s holding.
Preheat oven to 180C and line a 12-hole tin with paper cases.
180g rice flour
150g carrot, grated
125g brown sugar
1 medium eating apple, cored and grated
Zest of one lemon
3tbsp rapeseed oil
2tbsp apple puree
1 large egg
1/2tsp ground mixed spice
1 1/2 tsp baking powder
Sieve the flour, baking powder and spice together into a large bowl, then stir in the sugar, carrot, apple and lemon zest and mix. In a separate bowl, lightly beat the egg with the oil and apple puree. Pour the egg mixture into the dry ingredients and mix well. Spoon into the cases and bake for 18-20 minutes, until a skewer inserted comes out just about clean. Leave to cool.
I drizzled the tops with icing sugar mixed with enough lemon juice to make a paste:
So the sale only gets 11 cupcakes… but it would have been very unprofessional not to do some quality control. Mmmmmmmmm 🙂
And of course, as anyone who reads my blog will know, when it comes to carrots, the madder-shaped the better. My dad does love growing some weird vegetables, so here’s one of my favourites:
Yes, it is definitely a carrot…
Thank you again Jemma, hope you’re having fun in America!
Have you baked with carrots before?
What did you make and how did it turn out?