CARROT BREAKFAST CAKE
There’s no sugar in this protein packed breakfast. Start your day off right!
It’s seems our foods have so much sugar in them these days. I have become obsessed with reading the ingredient labels. Sometimes I think it's really easier to just stick with the whole foods.
The banana sweetens this along with the raisins. I love cinnamon too. If you prefer, you can substitute protein powder for the coconut flour.
It’s seems our foods have so much sugar in them these days. I have become obsessed with reading the ingredient labels. Sometimes I think it's really easier to just stick with the whole foods.
The banana sweetens this along with the raisins. I love cinnamon too. If you prefer, you can substitute protein powder for the coconut flour.
CARROT BREAKFAST CAKE
Keywords: bake breakfast snack gluten-free paleo sugar-free
Ingredients
- 2 large carrots, shredded
- ⅔ cup almond butter
- 1 ripe banana
- 3 eggs
- 2 tbsp coconut flour
- 7/8 cup almond flour
- 1 tablespoon cinnamon
- 1 tsp nutmeg
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup raisins
Instructions
Preheat oven to 350F.
Combine shredded carrot with the almond butter, banana and eggs. Mix well.
Then add coconut flour, almond flour, cinnamon, nutmeg, baking powder and salt and mix well.
Add raisins.
Grease or line an 8×8 glass baking dish and bake for approximately 40 minutes. Top should be have a nice crust on it when done.
Let cool before cutting.
10 minutes prep
40 minutes bake
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