Honey vegetable cakes

1. Preheat the oven to 375^o F (190^o C).

2. In a pot, bring water to a boil and cook the vegetables for 10 minutes. Drain and run under cold water. Drain again. Process in a food processor or with an electric mixer until puréed.

3. In a bowl, mix together with the yoghurt, honey and egg.

4. In another bowl, add the dry ingredients, Add to the wet ingredients and mix well. Incorporate the raisins.

5. Using a large spoon (about ¼ cup or 60 ml), spoon the batter onto a baking sheet lined with parchment paper.

6. Bake the cakes in the oven for 15 to 20 minutes or until they are puffed and golden.

7. Store the cakes in a moisture-proof, airtight container. 

Nutrition Facts (per serving):

Calories: 100

Protein:  3 g

Fat:    2 g

Carbohydrate:  18 g

Fibre:   1 g

Sodium: 65 mg