Sugarless Carrot Cake Breakfast
Squares Carrot Cake is a
favourite of ours, so whenever we pass by a cake shop we indulge in a large slice even though we know how to make it ourselves. While browsing the internet a while ago I came across this healthy version which is a delightful, fragrant version of a popular dessert cake. Have it for breakfast or at any time you choose without feeling guilty. And oh yes, you can eat a double helping every time! Original Recipe
from www.eatwiseuk.com However, I have tweaked
it and made it my own. The Recipe:
1 cup instant oats; 2 tbsp Herbalife Protein Powder;1/2 tsp baking powder; 1/2 tsp cinnamon; 1/8 tsp
nutmeg; pinch of salt; 1 large egg; 1/2 cup homemade curds; 1 tsp vanilla essence; 1/2 cup carrot, grated; 2 tbsp honey;2 tbsp walnuts, chopped; 2 tbs cashew nuts, chopped; 5 large dates, stoned and chopped ;1 tbsp raisins. Heat the oven to 180°C/350°F/gas 4 and grease a non-stick baking tray. Mix
the oats, protein powder, baking powder, cinnamon, nutmeg and salt together in a large bowl. In a separate bowl, whisk together the eggs, curds, vanilla, grated carrot and honey. Add the wet ingredients to the dry, mix to combine, then stir in the cashew nuts and dates. Scatter the raisins and walnuts on top and bake for 30 minutes until the top is golden brown and the mixture is coming away from the sides of the tin. Cut into squares and enjoy for breakfast or as a snack. Serves 3. Store in the fridge
for up to 5 days.  
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