Tomatoes are full of health-promoting nutrients including minerals, vitamins C and E, β-carotene, lutein and flavonoids such as quercetin[1]. It is an excellent source of the antioxidant lycopene (the red pigment in tomatoes) and studies have shown that tomato consumption is associated with a decreased risk of certain types of cancer, including breast cancer and prostate cancer, and cardiovascular diseases[2]. Certain variants such as the San Manzano tomato and cherry tomatoes are particularly high in lycopene[3].
Nothing beats fresh sun ripened tomatoes but cooking actually increases the bioavailability of lycopene. Keep the skins on as these are full of lycopene
Carrot + Walnut Cake
low FODMAP carrot + almond cake lightly spiced with vanilla, cinnamon, ginger + nutmeg, topped with an orange glaze + walnuts.
2 portions = 2 individual cakes. Arrives frozen, defrost to serve. No cooking required.
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One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more |
| serving instructions | defrost |
| 2 cakes | 184g |
Carrot & WALNUT Cake (87%) [Carrots (36%), Plain White Flour Free From Gluten (20%) [Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat)], EGGS (19%), ALMONDS (10%) (TREE NUTS), Brown Sugar, Extra Virgin Olive Oil, Psyllium Husk Powder (2%), Ground Cinnamon (1%), Vanilla Paste (0.62%), Ground Ginger (0.4%), Orange Zest (0.3%), Ground Nutmeg (0.3%), Baking Powder], Topping (13%) [Icing Sugar, WALNUTS (2%) (TREE NUTS), Freshly Squeezed Orange Juice (1%), Orange Zest (0.2%)]
For allergens please see ingredients in bold.
| Typical Values | per 100g | per 92g |
|---|---|---|
| energy kJ | 1291 | 1188 |
| energy kCal | 309 | 284 |
| fat g | 15 | 14 |
| of which saturates g | 2.1 | 1.9 |
| carbohydrates g | 35 | 32 |
| of which sugars g | 20 | 18 |
| fibre g | 4.6 | 4.2 |
| protein g | 5.7 | 5.3 |
| salt g | 0.17 | 0.16 |
Per Serving:
Vitamin A
524 mg
65% of RI
Vitamin E
2.5 mg
21% of RI
Vitamin B12
8.6 mcg
18% of RI
Biotin B7
8.6 mcg
18% of RI
Phosphorus
101 mg
15% of RI
Manganese
0.46 mg
23% of RI
RI = Reference Intake
LOW SALT
SOURCE OF FIBRE
HIGH IN VITAMIN A – Immunity, Skin, Hair
SOURCE OF VITAMIN E
SOURCE OF VITAMIN B12 – Energy, brain, immunity
SOURCE OF BIOTIN (B7) – Brain, Hair. Skin
SOURCE OF PHOSPHORUS - Bones
SOURCE OF MANGANESE - Bones
33% less sugar **
57% less saturated fat **
** 33% less sugar and 57% less saturated fat than the average gluten free carrot cake
Remove from cake tray while frozen.
DEFROST TO SERVE
Defrost at room temperature for 4 hours, or 8 hours in the fridge. Once defrosted do not refreeze. Store in a cool dry place in an airtight container and best consumed within 2 days. Best consumed within 6 months of purchase
Contains Tree nuts, Eggs
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.
