Happy Monday my healthy Fruits and Veggie loving friends!
Here we are celebrating another great week filled with healthy treats thanks to
and host
! Dear Lena started this Fruits and Veggies Monday gathering well over a year ago and since that time there have been thousands of posts dedicated to promoting healthy eating! I know I can certainly say I have learned so much and truly appreciate the way our community continues to thrive! Thank you both!
Monday at the Bird nest began as usual with my morning glass of fresh juice! Many of you know I love making fresh packed with fresh veggies and fruits! Today was the same, and became the inspiration for my post today!
Fresh Carrots, apples, cucumbers, lemon, fresh spinach and blueberries! Yum! I poured a fresh glass just before adding the blueberries and spinach! Packed with antioxidants, fiber and vitamins, I love starting my day this way! My daughter gave these cute glasses to us last Christmas; I would say they're perfect wouldn't you?
Of course when making juice you always have a fresh bowl of juice pulp! As you know I hate waste, especially when it comes to expensive fruits and veggies! Look at that beautiful pulp!
Then it hit me! How about Carrot Cake?
Mr. Bird and I enjoyed our juice and left for our morning bike ride. Along the way I thought about my cake, I certainly had enough carrot pulp and perhaps I could try something grain free! By the time we arrived home, I had a plan!
I know what you're thinking... Bird you have to use flour!
No, there are truly many alternatives, lol My grain free choices were Almond flour (2 ½ cups) and Tapioca Starch (1/2 cup) and I added those to a medium mixing bowl along with Baking soda (1 tsp), Maple Syrup (1/2 cup), Birds Coconut Yogurt (3/4 cup), Vanilla (1 tsp), Cinnamon (1 tsp) and Allspice (1/2 tsp). With a healthy bit of stirring I was ready to add the Carrot Pulp! Just 1 cup now!
Of course I didn’t forget the Organic Raisins (1/3 cup), yum! I love to dehydrate my own, but I didn’t have time today. These will just have to do.
And of course Walnuts! It just wouldn’t be a carrot cake without walnuts (1/2 cup)! Chopped nicely, please!
I wanted to try something different today so I pulled out my Angel food cake pan, fun right? While the cake baked for about 40 minutes (350 degrees) I worked on the topping! Yes, topping my friends!
Vegan cream cheese was my choice, I love Kite Hill. Their cream cheese is made with Almond milk. (Nothing like adding a little protein to your topping, right?) We enjoy the taste and always have it on hand when family visits. I wanted to make a cream cheese topping with a lemony twist so I juiced a fresh lemon and grabbed my blender. ½ cup cream cheese, 1/3 cup coconut yogurt, 2 tbsp. of fresh lemon juice and 2 tbsp. of Maple syrup, into the blender and blend until creamy. It tasted pretty amazing, nice and thick and so creamy!
I tested the cake to make sure it was done, (a toothpick works well) and allowed it to cool completely. The smell was heavenly! Now it was time to decorate! The flowers around the yard are blooming right now so outside I went to pick just the perfect blossom!
With a quick sprinkle of coconut, a dash of carrot and a fresh bouquet the cake was ready! I have to tell you carrot cake is one of Mr. Bird’s favorite cakes. He was definitely perched close to the kitchen, just waiting for a sweet carrot treat!
Voila! What a healthy way to start your week!
Oh by the way, this cake will freeze well! Slice it into bitesize pieces; it’s perfect for that unexpected guest! Family will be visiting the Bird nest soon so it’s time to begin preparations! My grandson will be here and I’ll be making several healthy treats! I plan to spoil him in every healthy way, lol. I’ll be sure to share. Thanks for stopping by today, and have a wonderful week of fresh fruits and veggies!
And as always, blessings to you all!