FIELD DOCTOR Cake - Carrot + Walnut (184g)
low fodmap carrot + almond cake lightly spiced with vanilla, cinnamon, ginger + nutmeg, topped with an orange glaze + walnuts.
- Recipe certified low FODMAP by Monash University
- Gluten free
- Source of fibre
- 2 portions
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, see ingredients, in BOLD CAPITALS.
Field Doctor uses tree nuts in almost all their meals. Please note that Field Doctor's kitchen also handles celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites.
Remove from cake tray while frozen.
DEFROST TO SERVE Defrost at room temperature for 4 hours, or 8 hours in the fridge.
Store in a cool dry place in an airtight container and best consumed within 2 days. Once defrosted do not refreeze.