Carrot and Walnut pie


Zaia is a musician, homesteader, permaculturist, holistic health and wellness coach and sustainability advocate. She and husband Tom run permaculture designed farm "Kendall Permaculture Farm" on the Sunshine Coast in Queensland, Australia and the not for profit organisation PermEco Inc. and teach permaculture and self reliance. Zaia loves cooking and always comes up with new and different recipes to prepare the food she grows. She is a percussionist and is involved in various musical projects, including community music projects. She writes about life on the farm and tries to post regular photos and articles.

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3 Responses

  1. February 18, 2014

    […] Bake in oven on 160 C until crumble is golden brown on top. You can serve this with yoghurt, fresh cream or coconut macadamia cream (see carrot and walnut pie sauce recipe). […]

  2. February 28, 2014

    […] with some fruit in season (pictured here with paw paw / papaya and pineapple) and coconut macadamia cream. To make a vegan version, replace coconut crumble with nut crumble. Also goes well with yoghurt […]

  3. March 4, 2014

    […] for at least 5 hours or until set. The cake is very rich and can be served with cream or coconut macadamia cream. A wonderful birthday cake, sweet but not […]

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