Makes 16 bars
Lightly sweet, nutty and spiced coconut carrot cake. This cake is perfect for breakfast or snack along with a warm cup of tea or coffee.
INGREDIENTS
3/4 cup whole wheat flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 ripe banana mashed
1/4 cup coconut oil, melted
1/2 cup light brown sugar
1 cup carrots finely grated
1/3 cup shredded coconut
1 cup porridge oats
1/4 cup pecan coarsely chopped
1/4 cup walnut coarsely chopped
DIRECTIONS
1. Preheat oven to 350F (180ºC) and line an 8-inch square pan with parchment paper.
2. In a small bowl sift the flour, cinnamon, nutmeg, baking soda and salt. Mix everything together until incorporate.
3. In a large bowl add the mashed banana, light brown sugar, and carrots finely grated. Mix with a rubber spatula or spoon all the ingredients until well-combined. Then, add the shredded coconut, porridge oats and nuts until incorporate.
4. Pour the mixture in the prepared pan and leve off with a palette knife or the back of a spoon. Bake for 12 to 15 minutes or until golden brown.
5. Get the pan from the oven and place it on a cooling rack. Once the cake is at room temperature cut into small pieces.
Enjoy!
Recipe adapted from Ambitious Kitchen, Carrot Cake Cookies
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