Recipes from Rose’s Kitchen

All of us consume too much sugar. There are so many articles and studies on the damage that the consumption of processed sugar does to our bodies when we eat it that we are on information overload and we tend to ignore the data. We are addicted to white and brown sugar in all its forms-it is cheap and is found in a lot of our food.

I am always trying out new recipes where you use a natural sweetener like maple syrup, honey, agave syrup, coconut or date sugar—still a form of sugar, but much healthier.

We have to train our taste buds to get away from the big sugar rush and wow factor of a piece of pecan pie to that of a healthier substitute which eventually becomes the new WOW!

The following recipe is great-no sugar, very healthy (and John has something to nibble on with coffee)!

Carrot Loaf with Cashew Frosting

If you don’t have maple syrup switch to honey and for the pecans use your favourite nuts or seeds. To get the smoothness for the icing you do need to use cashews and they have to soak at least for 2 hours.

LOAF:

1 egg

1 1/2 cup spelt flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ginger powder

1 tsp grated orange rind

1/4 cup shredded unsweetened coconut

1 1/2 cup shredded carrots

1/2 cup unsweetened applesauce

1/4 cup coconut oil

1/2 cup maple syrup

2 tsp vanilla extract

1/2 cup coconut milk

1/4 cup chopped pecans

CASHEW FROSTING:

1 cup raw cashews, soaked

1/4 cup fresh lemon juice

2 Tbsp honey

3 Tbsp coconut milk

1 tsp vanilla extract

Pinch salt

DIRECTIONS:

1. Preheat the oven to 350°F. Grease a loaf pan or line with parchment paper.

2. In a large bowl, combine the spelt flour, baking powder, baking soda, salt, ginger, pecans and coconut. Add the shredded carrots to the bowl but do not stir them in. Set bowl aside.

3. In another bowl combine the egg, applesauce, maple syrup, melted coconut oil, vanilla, and coconut milk. Combine until smooth.

4. Pour the wet ingredients into the bowl with dry ingredients. Stir everything together until combined. Pour the batter into the loaf pan and bake in oven for 35-40 minutes or until a toothpick comes out clean.

5. Drain the cashews. To make the icing put everything in a high-speed blender and blend until smooth. Add additional coconut milk if needed to thin out the frosting and more honey for sweetness.

6. Allow the loaf to cool for at least an hour. Spoon the frosting on top. Sprinkle with shredded coconut or chopped pistachios.