Today is a special blog inspired by amazing and special women who always bring out the special in me… who wouldn't want that? And throw in a moreish recipe? Oh, my day is complete!
I had three friends over on Thursday morning
for a catch-up breakfast. The four of us shared some very special times
together about a year ago. We embarked on a journey of self discovery via a life
improvement coaching course. Three hours of intense physical, mental, emotional
and spiritual delving, four days a week for 12 weeks! I literally cried myself
into wonderfulness for three months solid!
We unlocked limiting beliefs, addressed
childhood blockages, let go of toxic feelings and focused on improving every
aspect of our lives. Two key tools that I still practice today are daily gratitudes
and meditation. In a (hyphenated) word, it was life-changing! And
needless to say, these ladies are super special to me, I mean, they’ve seen me
do the ‘ugly’ cry… and they didn’t point and laugh. Sitting humbly and quietly
witnessing your friend at their most vulnerable is so beautifully intimate; you
cannot help but admire their bravery for allowing you to bare witness to this
unfiltered emotion. It’s a special bond.
So I’ve dedicated this blog to these Warriors
of the Heart. And I share my original (nogal) recipe that I created especially
for this breakfast.
Thank you, My Lovelies for sharing and growing
with me… and for not pointing and laughing.
Now, onto the food… Breakfast was continental.
In fact, this has got to be my FAVOURITE breakfast. The type you eat on
holidays at posh hotels, unrushed and eaten in waves. You nibble/gorge
yourself, a little bit (a lot) here, and a little bit (a lot) there, at a
leisurely pace right up until lunch time, or beyond if I get my way…
- Starting with a fresh plate of sliced fruit (paw paw, bananas,
strawberries), a scoop of raw oats, plain Greek yoghurt, toasted almonds
and hazelnuts, and a squeeze of fresh orange and lemon juice.
- Then we tucked into my (happiness on a plate) Little Lemony
Carrot & Apple Rye Cakes #clapping (technically a muffin but that sounds
boring) topped with a swirl of fat free cottage cheese icing.
- And then onto toast (wheat free - yes that’s a blog coming soon -
can’t wait! ;) with jams, preserves and a selection of cheese.
All washed down with cup-of-chino’s (that’s
what we call them in this house) and orange juice…
I created these little cakes for you my dears.
Make them for tea, breakfast, or your midnight snack (or all of the above in my case), just promise me
you will think happy thoughts and feel gratitude with every bite. Deal?
Awesome… here’s the recipe.
Wheat / Dairy Free
Little Lemony Carrot & Apple Rye
100g Wholemeal Rye
100g Fine Oats (quick cooking, but not
instant)
1tsp Baking Powder
1tsp Baking Soda
¼ tsp Fine Salt
175g Xylitol (or granulated sugar)
3 L Eggs
1 tsp Vanilla
300ml Vegetable Oil
1 Lemon (Juiced and zested)
225g Raw Carrot & Apples (grated)
+/- 3 of each
50g Walnuts (chopped) if allowed
Choice of two
toppings:
#1 (Dairy)
1 tub Fat free smooth Cottage Cheese
2 Tbsp Icing Sugar (sifted) to taste
1 Lemon: juice and zest
#2 (Non-dairy)
1 Cup Icing Sugar (sifted)
1 Lemon: juice and zest
METHOD
1.
Grease or line
two muffin trays with 24 paper casings.
2.
Preheat oven to
180 degrees.
3.
Sift dry
ingredients into a bowl.
4. Add sugar and
whisk into dry ingredients until thoroughly combined.
5. Beat wet
ingredients in a jug and mix into dry ingredients thoroughly until smooth.
6. Leave batter to
stand (to allow raw oats to soften slightly) whilst grating apple and carrot into
another bowl or use your food processor.
7. Add grated
mixture to batter and mix thoroughly along with chopped nuts. (I used the left
over grated carrot and apple in a salad - drizzle with more lemon to stop apple
turning brown)
8. Use an ice cream
scoop to measure equal amounts into muffin tins about ¾ full. They do not rise
much.
9. Bake at 180
degrees for about 20 - 25 minutes.
10. Leave to cool in
the tin for 10 minutes.
11. Icing #1 (Dairy):
Mix cottage cheese, sugar and lemon juice and zest. Spoon dollops onto each little
cake.
12. Icing #2 (Non
Dairy): Mix Icing sugar, lemon zest and enough lemon juice (about 1 - 2 Tbsp)
to achieve a thick pouring consistency. Drip over cakes.
13. Decorate with
long tendrils of lemon zest.
Much love and gratitude… oh and happy
nibbling
Ohhhmmmmmm ;-)
xxx
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