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Gluten Free Carrot Cake with Cinnamon Icing

150g soft brown sugar

150ml rapeseed or vegetable oil

3 eggs

125g coarsely grated carrot

25g desiccated coconut

150g gluten free self-raising flour

陆 teaspoon baking soda

1 teaspoon ground cinnamon

35g chopped dried pineapple

50g raisins

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Lightly oil and line a baking tin with parchment paper. Set the oven to 180oc.

Whisk the sugar, oil and eggs together.

Sift the flour and baking soda together.

Fold the carrots into the wet mixture with the flour mixture.

Mix in the cinnamon, pineapple and raisins.

Pour into the tin and bake for 45 minutes.

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Cinnamon Icing

250g cream cheese

50g icing sugar

2 teaspoons cinnamon

Whip together.

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Spelt Monte Cristo Sandwiches

8 thick slices spelt bread

4 slices Swiss cheese or cheddar

4 slices cooked ham

4 dessertspoons wholegrain mustard

3 eggs beaten

Oil for frying

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Spread the mustard over the bread and top 4 slices with cheese and ham.

Top as a sandwich.

Heat a tablespoon of oil in a large pan over medium high heat.

Dip the sandwich into the egg and fry for 2 minutes each side.

Drain and serve.

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