Ingredients
2 ½ cups wholemeal spelt flour
1 tsp each of (low allergy) baking powder and bi carb
1 cup walnuts, chopped
1 tbls poppy seeds
½ tsp each of cinnamon, nutmeg and cardamom
1 cup each grated zucchini and carrot
1 cup coconut palm sugar
300g silken tofu
Beetroot icing
1 tbls Beetroot juice
1/2 cup Melrose Omega Spread
1 tbls Natvia
Method
In a bowl mix together the flour, bicarb and baking powder, walnut, seeds and spices. In a separate bowl combine the carrot and zucchini.
Using a hand blender, puree the tofu and add to the vegies. Mix with the veggies. Make a well in the centre of the flour and pour in the veggie mixture. Gently stir to just combine.
Using a spray can of oil or omega Spread, grease small muffin tray. Fill ¾ full with the mixture. Bake at 180oC for about 20 minutes. Test with a skewer.
Allow to cool and make the icing. Mix all the icing ingredients together.
