I love spending time in the kitchen reverse engineering recipes to make them healthy. That means no added sugars and using top notch ingredients to provide tasty food that is good fuel for your body.
When it comes to carrot cake and sticky date pudding I have a weak spot. So, I have decided to put them together for the ultimate test… marriage. Good news this story has a happy ending.
Let me introduce you to the new couple, the “bread-ing”. Whether you believe it or not the secret to this happy marriage is that we use no sugar, no butter and no flour! See it for yourself…
– 500g grated carrots
– 3 organic eggs
– 2 tsp vanilla paste
– 2 tsp cinnamon
– 300g milled oats
– 4 tbs coconut oil
– 160g raw honey
– 1 cup pitted dates
– ½ cup nuts of your choice I used brazil nuts as it is what I had but it would work well with any other nuts especially walnuts
– Pre-heat oven to 160 °C
– Mill oats in food processor
– Peel and grate carrots
– Chop the dates into pieces
– Chop nuts into small pieces
– Beat eggs
– Place all ingredients in a bowl and mix together, I find using a spatula works well in sticky situations
– Use coconut oil to rub on a rectangular container
– Pour the mixture into the bowl and make sure it is evenly spread
– Decorate with some dates on top
– Bake for 60 minutes (cover with foil if necessary) check consistency after 30 minutes and decide if it needs an extra 30 minutes. I like it gooey and moist so sometimes I have to pull it out a bit earlier, this varies every time and depends on your oven
– Remove from oven and cool completely in the container, then turn out
– Keep a few loose pitted dates for decoration
– Greek yogurt makes the perfect frosting and it’s the healthiest option, however if you are looking for a sweeter flavour you can try adding vanilla or honey
– You can keep it in the fridge for about 1 week and you could freeze it too.
– Served best when warm
– I have it on its own to enjoy the warm burst of flavours in my mouth
And they lived happily ever after.