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 |
3 servings | 261 | 22 | 26 | 8 | 4 |
If you want to add chocolate drop, raisins, crushed nuts – by all means. Have fun!
