For the blondies:
- 200g ground almonds
- 100g dessicated coconut
- 2 tbsp chia seeds
- 4 tbsp coconut yoghurt
- 200g caster sugar
- 2 large grated carrots
- 150g pistachio nuts
- 2 tsp cinnamon
- 150g coconut oil, melted
COCONUT, CARROT & PISTACHIO CAKE
Prep time: 20 mins. Bake time: 40-50 mins.
This cake is a) delicious, but b) gluten free & vegan, just because that’s how it worked out. It’s moist & has a flapjack texture so IMO it’s more suited to a pudding than a ‘tea and cake’ cake, but you do you always.
Pre heat the oven to 170C fan.
Start by soaking the chai seeds in 8 tbsp of water and setting aside to soak for 10 minutes.
Combine the melted coconut oil & sugar, fold in the coconut yoghurt & chia ‘eggs’. Then the ground almonds, grated carrot, chopped pistachios & cinnamon.
The mix will be quite thick.
Line a spring form cake tin with paper, pour in the mix and bake for 40-50 minutes (or until a skewer comes out clean).
Set aside to cool, top with more coconut yoghurt & pistachios if you fancy!