Carrot and Zucchini Cake

INGREDIENTS

1 cup of Hazelnut or Almond-meal

1/2 cup LSA

Two heaped tablespoons of untreated raw honey

2 Free range eggs beaten

1-2 cups grated zucchini and carrot (preferably organic or from veggie patch)

1/2 Teaspoon mixed spice

1/2 Teaspoon Bicarb Soda

Optional: sunflower seed, pumpkin seeds or walnuts

Mix all the ingredients together in a big bowl. If the mixture is a bit too moist add more Hazelnut or Almond-meal.

Add seeds or nuts to taste if desired. ( I usually sprinkle some on top and a few walnuts in the mix!)

Grease cake tin with paper towel and Melrose Organic Extra Virgin Olive Oil, pour in mixture and give it a tap so it distributes evenly.

Place in a pre-heated oven at 160 degrees and cook for approx 1 hour. Keep checking it as it takes awhile to bake because it is heavy.

Put a skewer in the middle to check if it is cooked all the way through! Enjoy the healthiest cake you will ever have!