Carrot, oat and seed slice (Gluten free, refined sugar free)

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!


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


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.

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