We’ve tweaked a classic to make it far healthier than most recipes out there which call for pounds of butter, oil & sugar! Once again we’ve gone for a fine coating of Hazelnut & Cocoa nut butter across the top to finish! Yum.
- 1 tsp vanilla extract
- 15ml cider vinegar
- 70g maple syrup
- 150ml water
- 50ml coconut oil (or whatever oil you fancy) melted
- 250g grated carrots
- 175g oat flour
- 35g cornflour
- 1 tsp ginger
- 2 tsp cinnamon
- 5g baking powder
- 80g Hazelnut & Cocoa Nut Butter
- 30ml almond milk
Preheat the oven to 180c/350f.
Mix the oat flour, cornflour, baking powder, cinnamon & ginger. In a separate bowl whisk together the oil, water, vinegar, vanilla extract & maple syrup.
Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain. Finally add the grated carrot and fold through the mixture.
Bake for 50 minutes in a 1lb baking tin. Remove from the tin and return to the over for another 10 minutes.
Mix nut butter & almond milk together and glaze the top once cooled.