We've been swooning over Kelly Gibney and her cookbook 'Wholehearted', with so many delicious recipes using wholefoods.
Kellys, a mother and creative based in Auckland, New Zealand.
Kelly's worked in hospitality extensively; in Melbourne, New York and Auckland. Outside of this, she also periodically runs her own wholefood workshops and cooking demos.
With so many yummy recipes, we thought we'd share one of our favourites from her book, Grain-free carrot, lemon & hazelnut Babycakes!
Grain-free carrot, hazelnut & lemon babycakes
Makes 12 small cakes
100g room-temperature butter – cut into cubes
½ cup (100g) coconut sugar or light muscovado sugar
1 ripe banana – lightly mashed
5 free-range eggs
Zest of 2 lemons
1 teaspoon good quality vanilla essence
1 rounded teaspoon gluten-free baking powder
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground cardamom
2 cups (220g) hazelnut meal
1 cup (110g) almond meal
½ cup (50g) desiccated coconut
1 ½ cups (140g) grated carrot
¾ cup (95g) sultanas or raisins
250g plain cream cheese
25g room-temperature butter – cut into cubes
½ teaspoon vanilla powder or seeds from 1 vanilla pod
1 rounded tablespoon honey
Preheat oven to 170c (335f).
Place the butter and sugar in a food processor and run until creamy. Add the banana, eggs, lemon zest, vanilla, baking powder and spices. Run the machine until thoroughly mixed, scraping the sides as necessary.
Add the hazelnut meal, almond meal and coconut. Process until well combined.
Spoon the batter into a large bowl and mix the carrot and sultanas through.
Place paper cupcake cases inside the holes of a 12-hole muffin tray. Spoon the batter evenly into each case. Bake for 30–35 minutes until a skewer comes out clean when inserted. Leave to cool completely before topping.
Use an electric beater or a food processor to whip together the topping ingredients. Spread over each cake using a palate knife or wide knife.
Store in the fridge in an airtight container for up to four days.