Submitted by : The Hungry Veggie


150g spelt flour
1 tsp baking powder
50g light muscovado sugar
40g chopped walnuts
1 large carrot finely grated
50g sultanas
½ tsp vanilla essence
45ml (3 tblsps) rapeseed oil
1 egg, beaten
1 tsp nutmeg
2 tsps cinnamon
60ml soya milk


  • Pre heat oven to 200°C
  • Line the bun tin with bun cases
  • Grate the carrot
  • Mix the dry ingredients in a bowl
  • Add the sultanas and walnuts
  • Beat the egg in a bowl, with the milk and vanilla essence
  • Mix in the grated carrots to the eggy mixture
  • Mix in the oil
  • Add this mix to the dry ingredients and combine well
  • Divide the mix into the 12 bun cases (using two teaspoons!)
  • Bake for 25 minutes
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