Carrot Cranberry cakes

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 informationTotal CaloriesProteinCarbs FatsFiber
If you eat the entire cake78467772312
3 servings261222684

If you want to add chocolate drop, raisins, crushed nuts – by all means. Have fun!

Carrot Cranberry cakes

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