I tried Joe Wicks’ healthy carrot cake recipe from Feel Food Food book and it was so easy – Laura Nightingale

Joe Wicks, a nationally popular PE teacher and millions of best-selling authors, has launched a new cookbook called Feel Good Food. The recipe for tapping the shelves on Thursday (March 17th) focuses on nutritious ingredients that improve sleep, improve concentration, reduce stress levels, and improve general mental health.

In his healthy recipe collection is a very tasty carrot cake. Lifewriter Laura Nightingale, studded with dates and walnuts, took a look at what it looked like.

Needless to say, it was delicious. Not only was it easy to buzz, but it was also easy to direct and pleased the real family crowd.

Read more: Super easy carrot cake baked oats with a mug recipe

Joe aka Body Coach uses dates and honey to enhance nutritional value by using coconut oil instead of refined sugar, butter and whole grains. It’s packed with dried fruits, vegetables, and nuts, so eating slices with tea doesn’t tell you how healthy it is.

Printed on page 288 of the recipe book, Joe describes dates, walnuts, and carrot cake bread as follows: Of course, Rosie helps me eat it. This is something you want to make over and over again. ”

“I am very passionate about helping people eat well, live well and feel great. I want to regain a little joy in eating and home cooking. And now and My approach is to promote to move forward. Mental health is also good. “

Carrot cake recipe by Joe Wicks (for 10-12 people)

material

• 200g perforated date, chopped
• 2 tablespoons of coconut oil
• 125 ml of boiling water
• Vanilla extract 1tsp
• 1/2 teaspoon salt
• Honey 80g
• 3 eggs
• 100g carrots, grated
• Plain whole grain 180g
• 100g walnuts, chopped
• 1 teaspoon baking soda

Method

1. Preheat the oven to a 200C / 180C fan and spread baking paper on a can of 900g / 2lb bread.
2. Place palms, oil and water in a small bowl and let stand for 10 minutes.
3. Add vanilla, salt, honey and eggs to the date mixture and stir until mixed.
4. In another large bowl, add carrots, walnuts, flour, baking soda and salt. Add a mixture of dates and combine.
5. Pour the batter into a line loaf can, cover the cake with foil for the last 30 minutes to prevent it from burning too much, and bake for 50-60 minutes.
6. Cool in tin for 10 minutes, then place in a wire rack to allow to cool completely before slicing.

Laura’s top tips according to Joe’s recipe

1. If you want to make a small cake and feed it to about 5 people, halve the ingredients. You would want to use 2 eggs and 3 extra tablespoons of flour. Cooking time is 20 to 25 minutes.
2. If you can’t get whole grains, regular flour works.
3. If you don’t have honey, maple or golden syrup will work.
4. You can use chopped almonds instead of walnuts.
5. Before using coconut oil, make sure it is melted.
6. For making small cakes, a cooling time of 10 minutes is sufficient before slicing. Besides, it tastes very tasty when warm.
7. If you have a few slices left after a few days, toast and spread the margarine a little.
8. If you don’t have a can of bread, it will work with a can of any shape.