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Thursday, April 26, 2012

Much Healthier Recipe: Breakfast Carrot Cake

I LOVE carrot cake. LOVE it.

But have you seriously looked at the ingredients and… gulp… calories and sugar?
Here's a pretty popular recipe, sized up for you (sans cream cheese frosting because that's even worse):

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I've been seeing  a nutritionist to help with some nutritional deficiencies I keep having… not because I eat bad, I eat really, really well, but because it's a complication I have with the dual issues of celiac disease and a mitochondrial myopathy. PIA really.

I've been working on this recipe for a while, so when I told her about this recipe, she loved it, her one challenge for me was to try and get the protein up. Which I did, quite successfully, as well as the fiber…. check the stats out on my carrot cake:

2.25 g of that sugar is from the carrots, some is from the raisins. There's just no way around having some sugar in it, but on the sweetness scale, it is very low. The entire recipe uses just 3 T of honey and 1 T of molasses to sweeten it. Not bad at all.

I wouldn't eat it for breakfast every day, but it's a great treat that's not too shabby.

Breakfast Carrot Cake

by Christine Mercer-Vernon
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: bake bread breakfast dessert snack gluten-free carrots cinnamon coconut oil molasses

Ingredients (9 squares)
    Wet ingredients:
    • 1 pound finely grated carrots
    • 1/4 cup coconut oil, melted
    • 4 egg whites
    • 1 teaspoon vanilla extract
    • 1 Tablespoon molasses
    • 3 Tablespoons honey
    Dry ingredients:
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 1-1/2 teaspoon cinnamon
    • 1/4 tsp ground cloves
    • 1/4 tsp allspice
    • 1-1/4 cup rolled oats (ground in food processor or blender to fine flour)
    • 1 Tablespoon coconut flour (or substitute 2 tbsps more of oat flour)
    • 1 cup walnuts, roughly chopped ( you want some larger pieces for texture)
    • 1/3 cup raisins
    Preheat oven to 350 degrees.

    Mix dry ingredients well.

    In separate bowl, mix wet ingredients well.

    Add dry ingredients to wet and mix until well blended.

    Add walnuts and raisins. Mix to incorporate.

    Using a small bit of coconut oil, grease the bottom of a 8x8 inch glass baking dish.

    Pour batter into dish and spread out evenly.

    Bake for 45 minutes. Remove from oven and let cool.

    Serve warm or at room temperature.

    Store leftovers in refrigerator.

    Reheats nicely in microwave.

    If you do not have coconut oil, use whatever liquid oil you have on hand. If you do not have coconut flour, substitute two more tablespoons of ground oat flour in it's place.
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