Try this nutritious loaf!
Preheat oven to 180°C Bake.
Line a loaf tin with non-stick baking paper.
Grate the zucchini and carrot, squeezing out excess liquid.
Whisk eggs.
Combine the brown sugar, brown rice flour, almond meal, new hemisphere™ Hemp Seed Hulled, cornflour, baking powder, baking soda, sea salt, cinnamon, and ginger in a large bowl. Stir with a fork to remove any lumps.
Add eggs, omegaNZ™ Olive Oil, lemon juice, maple syrup, and vanilla extract. Stir until just combined.
Fold in zucchini, carrot, and chopped walnuts.
Transfer batter to prepared loaf tin. Even out with a spatula.
Bake for 50 minutes or until a cake skewer or knife comes out clean when inserted into the centre.
Cool cake completely before removing from loaf tin onto a chopping board.
Ice with Cashew Frosting and decorate with chopped walnuts, pumpkin seeds, and new hemisphere™ Hemp Seed Hulled.
Soak cashews in hot water for at least ten minutes. Drain and rinse before transferring to a high speed blender. Add maple syrup, 2 tablespoons homemade hemp seed milk (add more if required), lemon juice, vanilla extract, and cinnamon. Blend until smooth.
Like this recipe?
Get your Hemp Seed Hulled here!
NOTES:
To check out our omeganz™ Olive Oil, click on the following link: https://omega-oils.co.nz/products/olive-oil-250ml
To make your own homemade hemp seed milk, click on the following link: https://www.newhemisphere.co.nz/recipe/hemp-seed-milk/
Check out our other Baking Recipes!
Inspired by: https://saltedplains.com/gluten-free-carrot-zucchini-cake-vegan/
Ingredients
Directions
Preheat oven to 180°C Bake.
Line a loaf tin with non-stick baking paper.
Grate the zucchini and carrot, squeezing out excess liquid.
Whisk eggs.
Combine the brown sugar, brown rice flour, almond meal, new hemisphere™ Hemp Seed Hulled, cornflour, baking powder, baking soda, sea salt, cinnamon, and ginger in a large bowl. Stir with a fork to remove any lumps.
Add eggs, omegaNZ™ Olive Oil, lemon juice, maple syrup, and vanilla extract. Stir until just combined.
Fold in zucchini, carrot, and chopped walnuts.
Transfer batter to prepared loaf tin. Even out with a spatula.
Bake for 50 minutes or until a cake skewer or knife comes out clean when inserted into the centre.
Cool cake completely before removing from loaf tin onto a chopping board.
Ice with Cashew Frosting and decorate with chopped walnuts, pumpkin seeds, and new hemisphere™ Hemp Seed Hulled.
Soak cashews in hot water for at least ten minutes. Drain and rinse before transferring to a high speed blender. Add maple syrup, 2 tablespoons homemade hemp seed milk (add more if required), lemon juice, vanilla extract, and cinnamon. Blend until smooth.