Cake or muffin format, what ever you prefer.
Another wonderful snack or breakfast combo from veggies.
|Mix DRY ingredients 3 biggish carrots, grated handful cranberries|
2 Tbsp rice flour baking powder
pinch of salt
2 scoops vanilla protein
Handful of oats to sprinkle later
|Mix WET ingredients 2 eggs|
1 Tbsp vanilla essence and 1 Tbsp caramel essence
Drops of liquid stevia
1 heaped tsp peanut butter (o your preferred nut butter)
2/3 cup almond milk
Add in ingredients into a blender except for the cranberries.
Blend everything until you have a smooth texture. Add in the cranberries and give it another few seconds to blend, just to chop the cranberries up a bit smaller.
The batter consistency should be able to be poured, but not too liquid. If it seems too liquid, add a heaped teaspoon of rice flour is necessary. Pour into a silicone baking tray and sprinkle some oats, just because it looks pretty.
Bake for 20 to 25 min on 180 degrees or until toothpick comes out clear.
|Nutritional information||Total Calories||Protein||Carbs||Fats||Fiber|
|If you eat the entire cake||784||67||77||23||12|
If you want to add chocolate drop, raisins, crushed nuts – by all means. Have fun!