Author: Chris Johnston

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Date Protein Balls


Date Protein Balls

Ingredients

    • 500g packet pitted dates
    • 75g lupin semolina
    • 75g almond meal or flour
    • 2 tablespoons cocoa powder
    • 2 tablespoons peanut butter
    • Approx. 1 tablespoon water

Method

  1. Blend all ingredients in food processor until mix is fine and sticks together when rolled into balls.  Add extra water if needed.
  2. Roll into balls of preferred size. Can be rolled in coconut if you like.

Balls keep in pantry for a couple of weeks but best in sealed container in fridge.

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Carrot Cake

Carrot Cake (thanks to Ben at The Lantern Alliance)

Ingredients

  • 70g lupin flour
  • 70g plain flour
  • ½ tsp baking power
  • ½ tsp baking soda
  • pinch of salt
  • 1 tsp cinnamon
  • 160g caster sugar
  • 110g (2 large) eggs
  • 150ml vegetable oil
  • 125g grated carrot
  • 80g ground walnuts

Cream Cheese Icing

25g butter (softened)
40g cream cheese
125g icing mixture

Method

  1. Sift all the dry ingredients, except the sugar, into a bowl and lightly whisk together to ensure they are well combined.
  2. Add the eggs and sugar to an electric mixer and beat on high speed for 4 minutes with the paddle attachment.
  3. Reduce to low speed and slowly add oil.
  4. When all the oil is added, increase to high speed for 30 seconds until all the oil is incorporated.
  5. Add carrot and walnuts to the wet mix.
  6. Add dry ingredients 1/3 at a time and combine on low speed.
  7. Pour mixture into greased/lined trays.
  8. Bake at 165C in a preheated oven for 20 – 25 minutes, or until a skewer comes out clean.

Cream Cheese Icing:

  1. Beat butter and cream cheese together in mixer on high speed until smooth (3 – 5 min).
  2. Carefully add icing sugar and combine until there are no lumps.
  3. Spread or pipe onto the cooled cake!