HEALTHY FLOURLESS CARROT BREAKFAST CAKE RECIPE
Ingredients
2 cups gluten free oat flour (gluten free oats ground into a flour)1/2 cup granulated sweetener of choice (I used a monk fruit zero calorie blend)
1 T baking powder
pinch sea salt
1 small carrot, grated finely
1 cup dairy free milk
1 flax egg (can sub for 1 large egg if not vegan)
1 tsp vanilla extract
6 T nut butter of choice, melted (I used almond butter)
For the protein frosting
3 scoops vanilla protein powder (see recommendations above)
1-2 T granulated sweetener of choice (optional)
1-2 T nut butter of choice (optional)
Dairy free milk to form batter
For the coconut butter frosting
4-6 T coconut butter, melted
2 T granulated sweetener of choice
Dairy free milk to thin out
In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the shredded carrots and the melted nut butter and mix very well until a batter is formed.
Pour batter into the greased baking dish and Bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.
To make the frosting
Pick one of the above methods, place in a small bowl and add dairy free milk to thin out to a very thick consistency. Once the breakfast cake has cooled, spread over the top.
Notes
This breakfast cake is best kept in the fridge. It is freezer friendly too.
By Arman @ thebigmansworld
SOURCE :https://thebigmansworld.com/2016/02/01/healthy-flourless-carrot-breakfast-cake/
1-2 T nut butter of choice (optional)
Dairy free milk to form batter
For the coconut butter frosting
4-6 T coconut butter, melted
2 T granulated sweetener of choice
Dairy free milk to thin out
Instructions
Preheat the oven to 350 degrees and line an 8 x 8 baking tray with cooking spray and set aside.In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the shredded carrots and the melted nut butter and mix very well until a batter is formed.
Pour batter into the greased baking dish and Bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.
To make the frosting
Pick one of the above methods, place in a small bowl and add dairy free milk to thin out to a very thick consistency. Once the breakfast cake has cooled, spread over the top.
Notes
This breakfast cake is best kept in the fridge. It is freezer friendly too.
By Arman @ thebigmansworld
SOURCE :https://thebigmansworld.com/2016/02/01/healthy-flourless-carrot-breakfast-cake/
