This is between a flapjack and a cake so I just called it a slice – sweetened with a ripe banana and maple syrup it is refined sugar free!
Ingredients:
300g carrots grated (preferably organic)
1 egg
1 ripe banana
100ml maple syrup
100g chopped almond
100g ground almonds
200g jumbo oats (any will do except instant)
pinch of salt
2tsp ground cinnamon
1tsp ground ginger
1/2 tsp mixed spice
200g coconut oil or butter melted then cooled but still liquid
30g whole flaxseed (linseed)
30g pumpkin seeds
50g sunflower seeds
Method:
Preheat oven to 170degC (150degC fan, GM 3)
Add all the ingredients to a free-standing mixer or use a hand held whisk on its low setting – mix everything together for a few minutes making sure all the ingredients are blended.
Pour the mix in to a greased and lined traybake tin approx 30cm x 20cm and bake for 30-40 mins. It should be firm and a little spongy to touch. Leave to cool completely in the tin before cutting into pieces.
Really good as little treats or as a breakfast bar.
Storage: Freeze for up to 1 month, store in the fridge for up to 5 days in an airtight container.