Carrot Cake Bites with Cinnamon Kefir Cheese Frosting

Delicious Carrots from Eat Fresh Organic box. They call out for Carrot, Apple and Ginger Juice (I also added the Yam leaves I got in the box and Coconut Water Kefir) and of course Carrot Cake Bites for the Kids snacks! With a batch of fresh Kefir Cheese in the fridge I set to work!!

140g/1 cup Grated Carrot

2 eggs (or 2tsp chia and 6 tsp water soaked to gel consistency)

50g/ 1/3 cup butter or coconut oil

50g/ 1/3 Cup coconut sugar

1tsp Grated ginger

1 tbs Kefir (any Almond milk or coconut Water Kefir is nice)

140g/1 cup Buckwheat flour

1/2 Cup Gluten Free Biscuit and Baking Flour

1tsp Baking Powder

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1 cup of Chopped dates/ rasins/ dried apple/ dried figs

Mix the ingredients up to the Kefir together in with your K beater, add the dry ingredients and then your mix of raisins etc. I make mine in mini muffin tins. Cook at 180C for 10-15 mins util golden brown and cooked through. Allow to cool.

For the Frosting;

1/2 cup of Kefir Cheese (or cream cheese)

1/2 tsp Cinnamon

Pinch salt

Coconut nectar or Maple syrup to sweeten (optional)

Full Directions on how to make Kefir Cheese are in my book Culture Your Life;

HKD$150 (Approx USD $19 GBP £12 AUS $20)

however it is briefly described in the pictures above. The longer you leave the kefir to sit and separate the ‘dry-er’ your cheese will become.

Mix the ingredients together and because these are for lunch boxes I put the frosting on the inside.

This recipe has Eva and Nate’s approval and since are nut free it has earned the following!