Oatmeal Carrot Breakfast Cake

Oh yum...

This is one of those breakfasts that feels like a cheat...but isn't ;-) I won't lie. I had this for breakfast the other day...and then another piece for snack...and one in the afternoon. Because it's that good, and hey, when you're getting whole grains, veggies, and protein all in one bite? Can't lose with that!

Okay, okay, I'll give you the recipe. Because who really reads the paragraph(s) above the recipe, anyway? I don't - oops!

OATMEAL CARROT BREAKFAST CAKE

Ingredients:

For the cake - 

2 1/2 cups oatmeal flour (oatmeal blended in a blender until fine - use gluten free oats for a gluten free cake)

1 T baking powder

Pinch of sea salt

1 dropper of liquid stevia or 1/2 cup sweetener of choice

3/4-1 cup finely grated carrots

1 cup milk of choice

2 flax eggs (or 2 regular eggs if you don't have an egg allergy/aren't vegan)

1 tsp pure vanilla extract

1/2 cup unsweetened applesauce

For the protein frosting - 

1/2 cup cottage cheese 

1/2 scoop vanilla Shakeology or protein powder

1-2 T nut/seed butter of choice

Directions: Preheat oven to 350 degrees. In a medium bowl, combine the oatmeal flour, baking powder, and salt. In a larger bowl, make your flax egg and let sit until the mixture becomes thick. Then, combine the flax egg, milk, vanilla, stevia/sweeteneer, and applesauce. Mix well. (If using eggs, just mix all the wet ingredients together, minus the carrots). Stir in the dry ingredients, and stir until just mixed. Fold in the carrots. Spread in a greased 9X9 pan and bake at 350 degrees for approximately 20 minutes. Check the cake around 17 minutes as all ovens vary slightly!

For the protein frosting, combine all ingredients in a blender and blend until smooth. I personally frost individual pieces as I eat them, as it helps the cake stay fresh longer :-)

Did you like the recipe? I'd love to hear your feedback!! What types of recipes do you want to see in the future? Contact me via my home page on the right hand side :-) <3

Have a blessed day!

Coconut Flour Brownies || Allergen Free ~ Gluten Free ~ Sugar Free ~ Grain Free

Hi... *waves*. I'm Anna, and I have a million allergies and intolerances. You too? Nice to meet you! Even if you don't, I think you'll love these fudgey LOW CALORIE (yes, I said it) brownies. My toddler ate 2. Ok, 3. And I was fine with that ;-)

Note: these aren't your run-of-the-mill box brownies. These are fudge-like in texture and have a great coconut-chocolate flavor! But if you're used to "box brownies", you might not like these ;-)

Ok, I'll get on with the recipe, already :-)

Ingredients: 

1 cup coconut flour (spooned in to a measuring cup - don't scoop right from the bag or pack it down)

1/2 tsp baking soda

1/2 tsp salt

2/3 cup + 1/2 cup unsweetened applesauce

1/4 cup cocoa powder

Stevia to taste

1 cup unsweetened coconut milk (or milk of choice)

4 tbsp ground flax seed + 1/2 cup water (stir and set aside for 3-5 minutes)

2 tsp vanilla extract

Directions: Preheat oven to 350*. In a small bowl, combine the coconut flour, baking soda, and salt. Stir to combine & set aside. In a small sauce pan, combine the applesauce, cocoa powder, and stevia. I used raw stevia, and about 2 tbsp worth. Heat the sauce pan on low until the mixture becomes warm and the cocoa powder melts with applesauce and gets runny. In a medium-sized mixing bowl, combine coconut milk, flax/water mixture, and vanilla. Stir. Add in the wet ingredients from the sauce pan to the milk mix.  Whisk thoroughly, then whisk in the flour/soda/salt. Do not over mix. Grease an 8x8 pan (for thick brownies) or a larger pan for thinner brownies (I used a 12" round pan) and spread your batter evenly throughout the pan. Top with a few chocolate chips or nuts, if desired! Cook for 30-35 minutes. The brownies will seem undercooked! Let them sit out until room temperature, and place in the frig until cool. They have a delicious, fudge-like texture! Cut in to 12 servings. 

Coconut Flour Brownies ~ Allergen Free, Grain free.

Hi... *waves*. I'm Anna, and I have a million allergies and intolerances. You too? Nice to meet you! Even if you don't, I think you'll love these fudgey LOW CALORIE (yes, I said it) brownies. My toddler ate 2. Ok, 3. And I was fine with that ;-)

Note: these aren't your run-of-the-mill box brownies. These are fudge-like in texture and have a great coconut-chocolate flavor! But if you're used to "box brownies", you might not like these ;-)

Ok, I'll get on with the recipe, already :-)

Ingredients: 

1 cup coconut flour (spooned in to a measuring cup - don't scoop right from the bag or pack it down)

1/2 tsp baking soda

1/2 tsp salt

2/3 cup + 1/2 cup unsweetened applesauce

1/4 cup cocoa powder

Stevia to taste

1 cup unsweetened coconut milk (or milk of choice)

4 tbsp ground flax seed + 1/2 cup water (stir and set aside for 3-5 minutes)

2 tsp vanilla extract

Directions: Preheat oven to 350*. In a small bowl, combine the coconut flour, baking soda, and salt. Stir to combine & set aside. In a small sauce pan, combine the applesauce, cocoa powder, and stevia. I used raw stevia, and about 2 tbsp worth. Heat the sauce pan on low until the mixture becomes warm and the cocoa powder melts with applesauce and gets runny. In a medium-sized mixing bowl, combine coconut milk, flax/water mixture, and vanilla. Stir. Add in the wet ingredients from the sauce pan to the milk mix.  Whisk thoroughly, then whisk in the flour/soda/salt. Do not over mix. Grease an 8x8 pan (for thick brownies) or a larger pan for thinner brownies (I used a 12" round pan) and spread your batter evenly throughout the pan. Top with a few chocolate chips or nuts, if desired! Cook for 30-35 minutes. The brownies will seem undercooked! Let them sit out until room temperature, and place in the frig until cool. They have a delicious, fudge-like texture! Cut in to 12 servings.