Ingredients

The following ingredients have 4 Servings
  • 2 cups oat flour
  • ½ cup coconut flour
  • ½ cup protein powder
  • 2 tablespoon granulated sweetener of choice (optional * See notes)
  • 1 tablespoon cinnamon
  • 1/4 cup almond butter (can sub for any nut butter)
  • ½ cup maple syrup (can use brown rice syrup or agave nectar)
  • 1/2 cup carrot puree (cooked carrots blended until smooth)
  • 1/4 cup milk of choice (** See notes)
  • 1/2 cup protein powder
  • 1 teaspoon cinnamon
  • 2 tablespoon granulated sweetener of choice
  • 1/4 cup milk of choice

Instruction

  • Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a large mixing bowl, combine the flours, protein powder, granulated sweetener and cinnamon and mix well.
  • In a microwave-safe bowl or small saucepan, combine the almond butter and syrup and heat until melted. Pour the wet mixture into the dry and mix well. Add the pureed carrots and mix until combined- The batter should be crumbly. Using a tablespoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed.
  • Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes. Once firm, frost with frosting, if desired.