INGREDIENTS

∙1/3 cup cold pressed certified organic coconut oil


∙1 cup Pureharvest organic rice milk


∙4 teaspoons gluten free baking powder


∙2 free range eggs


∙1⁄4 cup buckwheat flour


∙3⁄4 cup millet flour


∙1 cup rice flour


∙1 cup organic carrots, peeled and grated


∙1 cup organic fuji apples, peeled, cored & grated


∙1⁄2 cup organic walnuts, crushed


METHOD


• Pour the oil into a blender and blend for 1 minute.

• Add milk, baking powder, beaten eggs and blend.

• Add the sifted flours and continue blending for 2 minutes or until all ingredients are
thoroughly combined.

• In a separate bowl, add the carrots and walnuts and combine thoroughly.

• Pour the flour mixture in with the carrots & walnuts and stir using a fork.

• Brush your cake tin with olive oil or line it with baking paper.

• Bake in a 170C oven for 90 minutes or until golden brown.