APRICOT AND CARROT CAKE

(This is a gluten free recipe if you use polenta and rice flour instead of ordinary flour)

Ingredients:

-125g carrots

-125g dried apricot

-90mls orange juice

-125g margarine

-240g flour or 150g polenta and 90g rice flour

-3 beaten eggs

-2tsp baking powder

-1/2tsp vanilla extract

Slice the carrots and boil until soft. It should weight 125g after cooking. Dice the dried apricot and simmer in the orange juice until soft. Allow it to cool.

Place the apricot, orange juice and carrots in a food processor and process until smooth. Add the margarine until melted.

Add the baking powder, vanilla extract, beaten eggs, flour and process until smooth, add a little water if needed.

Place in a greased cake pan. Bake in preheated 180 degrees oven for 35-40 minutes. Allow the cake to stand for few minutes then take it out of the pan and cool. Garnish it with aprocot or other dried fruit.

Enjoy :)

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WINTER VEGETABLE AND PUMPKIN CURRY

Serves 4

(This recipe is free from added gluten, sugar, yeast, dairy products, saturated fat)

Ingredients:

-1 butternut squash flesh                                          -300ml water

-800 g selection vegetable                                       -1/2 tsp ground cumin

(e.g. parsnips, carrots, celeriac, swede,                   -1/2tsp ground cinnamon

mushroom)                                                             -1/2tsp paprika

-1 big onion                                                            -1/2tsp ground ginger

-1 garlic clove                                                         -1/2tps garam masala

-60g creamed coconut                                            -Salt

-olive oil                                                                 -black pepper

Cube the pumpkin flesh. Dice the onion and garlic. Place them in a saucepan with olive oil and sweat the vegetable until begin to soften. Add a bit of water if needed to prevent it from burning. Cover it and continue to sweat until the pumpkin is soft. Process or mash the mixture to a smooth pure.

In the mean time, cut the selection of vegetables into pieces that will cook in an equal amount of time. Place in a bigger saucepan with olive oil and sweat the vegetalbes until they begin to soften and brown.
Add the spices and cook for 2 minutes.

Dissolve the creamed coconut in 300ml of hot water and add to the pan. Bring to boil and simmer until the vegetables are just cooked.

Add the puréed pumpkin, mix well and continue to cook for few more minutes to allow the flavours to blend.
Season it with salt and black pepper.

Serve with rice and/or nan bread.

Enjoy :)

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