What else is there to do in isolation?! So much baking happening!! I whipped this up for the easter long weekend and it is so yummy I will definitely be making it more often to keep in the fridge as a healthy afternoon snack! Could also turn this into muffins for easy grab and go snacks!

You will need:

• 2 eggs
• 1 cup grated carrot
• 125 ml almond milk
• 1/2 cup greek style yogurt – I use goats yogurt so it is DF
• 1 tsp vanilla
• 1/4 cup rice malt syrup
• 1/2 cup almond meal
• 3/4 cup buckwheat flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup sultanas or raisins

Icing:

• 1/4 cup greek style yogurt – I use goats yogurt so it is DF
• 1 tbsp maple syrup
• 1/2 tbsp tahini

Instructions:

1. Preheat oven to 180 degrees celsius
2. Combine dry ingredients in a mixing bowl – almond meal, buckwheat flour, baking powder & cinnamon
3. Combine wet ingredients in a separate bowl and mix to combine – eggs, grated carrot, almond milk, greek yogurt, vanilla & rice malt syrup
4. Add the wet ingredients to the dry and mix to combine
5. Fold in the walnuts and sultanas
6. Pour mixture into a lined baking dish and bake in preheated oven for 40 mins
7. Whilst cake is cooking, prepare icing by combining the greek yogurt, maple syrup & tahini in a small mixing bowl
8. Once cake is cooked – let cool completely before icing
9. Spread icing out evenly on top and cake and top with some extra chopped walnuts & enjoy!
10. Store in the fridge for up to 4 days