Based on Feel Good Cake from ‘Vegetarian Cooking Without’ by Barbara Cousins
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- 125g carrots
- 270 ml water
- 3 star anise
- 3 tbsp linseeds
- 270ml coconut, nut or soya milk substitute
- 125ml melted coconut oil (or butter if happy to use dairy)
- 50g rice flour
- 90g buckwheat flour
- 140g corn flour
- 2 tsp ground cinnamon
- 2 tsp ground liquorice
- 1 tsp fennel seeds
- 60g ground almonds
- 60g dried, chopped apple
- 60g pumpkin seeds
- 30g sunflower seeds
- 200g raisins
- 50g chopped dried dates
- 1 mashed, ripe banana
- Sunflower or pumpkin seeds to decorate
- Preheat oven to 170C / 325F / gas 3.
- Line a 2lb loaf tin with baking paper.
- Slice the carrot and cook in water with the star anise until the carrots are soft, but not mushy.
- Add the linseeds and keep on cooking on a simmer for about 5 minutes or until the linseeds have made the water gloopy.
- Remove the star anise.
- Put the carrot mixture into a food processor or blender and whizz until smooth.
- Add the milk, fat, flours and cinnamon, liquorice, fennel seeds and whizz until smooth again. Put this into a large mixing bowl.
- Add the almonds, apple, seeds and dried fruit. Mix thoroughly.
- Transfer to the tin and top with extra seeds. Tap them in a little bit so they aren’t loose when it’s cooked.
- Bake for 45 minutes then turn the temperature down to 155C / 290F / gas 1 for 30 minutes.
- Remove and leave to cool before removing from tin.
Best eaten within 3 days.
Nice with butter or jam or even cheese.