New Spring Menu!

Carrot Cake Slice

Makes 10 slices

Ingredients

• 250g whole meal self-raising flour
• 1 tsp ground cinnamon
• 1/3 cup extra virgin olive oil
• 1/4 cup rice malt syrup
• 1/2 cup apple puree
• 2 eggs (or egg replacement)
• 1 tsp vanilla extract
• 1 cup milk (or milk alternative)
• 2 grated carrots
• 1 cup Greek yoghurt
• 1 tsp desiccated coconut

Method

1. Pre-heat oven to 180 degrees C and line a slice tray with baking paper.
2. In a large bowl, combine flour and cinnamon.
3. In a separate bowl combine olive oil, rice malt syrup, apple puree, eggs, vanilla extract and milk.
4. Add wet ingredients to the dry ingredients and stir until mixture is combined. Be careful not to overmix. Add carrots and stir until combined.
5. Pour mixture into lined tray and bake for around 40 minutes or until golden brown.
6. To make the icing, combine Greek yoghurt and desiccated coconut.  Once cooled, ice the slice and enjoy!

Italian Veggie Packed Spaghetti Bolognese

Serves 4

Ingredients

• 300g beef or pork mince
• 100g pasta
• 1 diced brown onion
• 1 tsp minced garlic
• 1 diced zucchini
• 1 grated carrot
• 1 diced capsicum
• 2 diced celery stalks
• 1 cup peas
• 1 tbsp olive oil
• 1 can diced tomatoes
• 1 tbsp tomato paste
• 1/2 tsp dried oregano
• Parmesan cheese to serve

Method

1. Heat oil in a large frying pan over a medium heat. Add pork or beef mince to the pan and cook for 5 to 6 minutes or until browned. Remove from the pan and set aside.
2. Add onion, garlic, carrot, capsicum, celery and zucchini to the pan and cook, stirring for 3 to 4 minutes or until tender.
3. Add mince back to the pan along with canned tomatoes, tomato paste and oregano.
4. Reduce heat to medium–low. Cook covered, stirring occasionally, for around 15-20 minutes or until the sauce has thickened. Add peas and stir.
5. Cook pasta according to packet instructions.
6. Mix pasta and Bolognese mixture in the pan.
7. Serve into bowls and sprinkle with parmesan cheese to serve.