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By Friend Of Joules, Kate At Blackberry Cottage
This recipe is perfect to have after coming in from an autumnal walk, the spice is just enough to warm you up without being overpowering.
Owner and Founder of Blackberry Cottage
What better way to introduce you to vegetable cakes than with the humble swede? Swede is one of my first vegetable memories as a young child. If you have never tried it grated in a salad, then that is a must, it is fabulous. Using vegetables in cakes is not a new or crazy idea, vegetables have been used in cakes for hundreds of years. Did you know that parsnip used to be ground up and used as a sugar?
This cake is made with gram flour, made from chickpeas, which is full of protein and fibre and a great alternative to regular flours as it is widely available. Being refined sugar free too, you can add additional flavour with your honey choice. As with all my recipes, the vegetable is one of the star ingredients, not just a token gesture. So you get some nutritional value, and it tastes like a regular teatime cake!”
Note: Gluten free, no refined sugar, can be made dairy free by substituting butter for a dairy free baking butter.
Kate shares this recipe and more in her book, ‘Blackberry Cottage, Cakes with Secret Ingredients’. From Aubergine to Zucchini, it features over 27 different vegetables in over 100 cakes, cookies, ice-creams and jams.
Whether you are a keen gardener with a glut of vegetables, a keen baker looking for healthier alternatives, or just want to try something new, enjoy the recipes in Kate’s book or try her ready-to-eat treats.