I’ve been wanting to make a carrot cake for a little while now and I wanted to give it a bit of a twist, something to make it stand out from the crowd. Well I have done just that! Adding Gogi Berries to it has given it a lift and a flash of colour, I love it!
I’ve used Gogi berries before and was looking for other recipes I could adapt so that I could make even more use of this yummy fruit.
Carrot and Gogi Berry Loaf Cake
4.6 from 5 votes
Carrot and Gogi Berry Loaf Cake
Add a twist of something special to this lovely Carrot cake with these super cool Gogi Berries
50gDark brown sugar
halfteaspoonBicarbonate of Soda
Grate the carrots (these will be part of your wet ingredients)
Mix all of the dry ingredients together apart from the Gogi Berries in one bowl then set aside.
In a food mixer put all of the wet ingredients and mix until combined.
Combine together and add the Gogi Berries.
Pour into a medium loaf tin
Bake for 35 mins on 170oc
This is great to use up some of those extra ingredients you might have around the store cupboard. Another easy recipe which big results is my Cheese Scones which are super quick. If you fancy a sweet treat try my Ultimate Chocolate Brownies!
If you want to rehydrate dried Gogi berries then pop them in a bowl or cup, pour over boiling water and leave for 10 minutes. Drain well and then they are plump and juicy, ready to use.
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I like to try all the different vegetables on offer and this week I had an organic box delivery which had a great Butternut Squash nestled inside.
I wanted to make the most of what I could do with it so I have devised the best butternut squash supper recipe I can imagine which is great for all the family.
Luckily my boys and OH love their food and will try all the different dishes that I come up with. My eldest son loves sweet potatoes and I think that the butternut squash looks very similar. They have had it before but not like this, being made the star of the show!
4.8 from 5 votes
The Best Butternut Squash Recipe
The Best Butternut Squash Recipe. Great for all the family to enjoy.
Author: mainy - myrealfairy
Salt and PepperTo personal taste
Slice the Butternut Squash into 4 or 6 slices depending on how large it is.
Place on a baking tray with lining paper
Sprinkle on the olive oil
Add salt and pepper to taste
Roast in the over for 40 minutes
Cook the Quinoa for the required time depending on pre cooked or part cooked.
Take the Butternut Squash out of the oven and immediately grate over the parmesan cheese.
Guest Posting for me today is Ruth, a 36 year old, mum of two from the West Midlands. Ruth’s a Lifestyle blogger, High school teacher and full time tea drinker.
Ruth blogs at www.craftwithcartwright.co.uk where she writes about recipes, reviews, parenting and crafts. Pop along when you’ve seen this yummy recipe and see her on her blog.
Chocolate and Cherry Tiffin Recipe.
Tiffin is a cold set hard pressed chocolate and biscuit combo. You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief. In an attempt to make it slightly healthier I’ve added dried cherries, you could also try sultanas, cranberries or even figs. But be warned this is a calorific treat and should not be consumed in one sitting.
I also included in brackets how to make it gluten free, which is pretty simple with some ingredient substitutions.
This Easy Granola Recipe can be made with or without the seeds and berries depending on your preference.
What you will need is:
3 cups of Porridge Oats
1 Tablespoon of honey or fruit syrup
A sprinkle of:
Dried Goji berries
Jumbo flame raisins
Here’s what you need to do using the photos and some very easy steps…
Mix the honey or syrup into the oats in a large bowl so that they are covered.
Line a baking tray with parchment. Spread the oats in a thin layer. Bake on a medium heat for 10 minutes stirring once after 5 minutes. Make sure you keep an eye on them as they can go from bronze to burnt very quickly.
Mix in your choice of dried fruits and nuts and place back in the oven for 2 minutes. Take out of the oven and mix well.
Leave to cool before placing in an airtight container.
This Easy Aubergine Bake Recipe is not only super delicious but super easy to make. I find layering up bakes relaxing and what’s great is that you can get this ready in advance and then pop it in the oven when you are nearly ready to have your meal. It only takes 40 minutes in the oven.
What you will need is:
1 garlic clove
2 small or 1 large aubergine
1 ball of mozzarella cheese
8 pasta sheets
1 can tinned tomatoes or passata
A couple of sprigs of basil
Grated cheddar cheese
Crush the garlic clove and mix with the tinned tomatoes. Spread this as the first layer across your oven dish. Then place the pasta sheets, trying to close all the gaps as good as possible.
Tear the mozarella into chunks and place over the pasta sheets.
Place a layer of roughly 1cm thick slices of aubergine on top of the mozarella.
Next put another layer of the pasta and cover with the remaining tinned tomatoes. Spread evenly over the pasta.
Place the sliced mushrooms ontop of the tomatoes and cover with the second half of the mozzarella then sprinkle over the grated cheese. Season well with salt and pepper.
Cook in the middle of a pre heated oven on a medium heat for 40 minutes.
My top tip for this recipe is to get your ingredients prepared so that you can layer the dish together a bit easier. Crush the garlic, cut the mushrooms and aubergines and unwrap your mozzarella. Place all of these in individual bowls and then relax and enjoy building up this tasty bake.
I’d love to hear how yours turned out and if you have any variations you’d like to share.