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dairy free gluten free vegan low fat fibre rich

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Name: Gluten-Free Carrot Pineapple Cake
Total time: 60 min
Yield: 12 servings
Cuisine: British
Ingredients: 25 g of Ground Flaxseeds; 270 mL of Water; 300 g of Pitted Dates; 400 g of Carrots; 130 g of Peeled Bananas; 400 g of Oats; 50 g of Potato Starch; 10 g of Baking Soda; 0.5 tsp of Cinnamon; 80 g of Walnuts; 200 mL of Almond Milk; 8 Canned Pineapple Slices

Step 1 Part 1 Leave ground flaxseeds to soak in half of the water until they form a thick gel-like mixture. Meanwhile, blend pitted dates with the remaining water in a food processor until you have a creamy paste. Ground Flaxseeds 25 g Water 270 mL Pitted Dates 300 g Carrots 400 g Peeled Bananas 130 g Oats 400 g Potato Starch 50 g Baking Soda 10 g Cinnamon 0.5 tsp Walnuts 80 g Almond Milk 200 mL Canned Pineapple Slices 8 Adjust servings and measurement unit in the full recipe page .

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Step 1 Part 2 Next, peel and finely grate the carrots, then leave them to drain excess water on a colander. In the meantime, mash the bananas with a fork or potato masher. Ground Flaxseeds 25 g Water 270 mL Pitted Dates 300 g Carrots 400 g Peeled Bananas 130 g Oats 400 g Potato Starch 50 g Baking Soda 10 g Cinnamon 0.5 tsp Walnuts 80 g Almond Milk 200 mL Canned Pineapple Slices 8 Adjust servings and measurement unit in the full recipe page .

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Step 2 Combine finely ground oat flakes with potato starch, baking soda, salt, and cinnamon. In a mixing bowl, stir the 'flaxegg' with bananas, dates, chopped walnuts, and carrots. Ground Flaxseeds 25 g Water 270 mL Pitted Dates 300 g Carrots 400 g Peeled Bananas 130 g Oats 400 g Potato Starch 50 g Baking Soda 10 g Cinnamon 0.5 tsp Walnuts 80 g Almond Milk 200 mL Canned Pineapple Slices 8 Adjust servings and measurement unit in the full recipe page .

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Step 2 Then, incorporate the dry ingredients into the wet ones a bit at a time. Pour the milk and mix until you have a smooth cake batter. Ground Flaxseeds 25 g Water 270 mL Pitted Dates 300 g Carrots 400 g Peeled Bananas 130 g Oats 400 g Potato Starch 50 g Baking Soda 10 g Cinnamon 0.5 tsp Walnuts 80 g Almond Milk 200 mL Canned Pineapple Slices 8 Adjust servings and measurement unit in the full recipe page .

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Step 3 Arrange the pineapple rings in a single layer on the bottom of a round baking tin lined with parchment paper. Pour a few tablespoons of pineapple juice drained from the fruit can and transfer the carrot batter into the tin. Ground Flaxseeds 25 g Water 270 mL Pitted Dates 300 g Carrots 400 g Peeled Bananas 130 g Oats 400 g Potato Starch 50 g Baking Soda 10 g Cinnamon 0.5 tsp Walnuts 80 g Almond Milk 200 mL Canned Pineapple Slices 8 Adjust servings and measurement unit in the full recipe page .

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Step 4 Bake the cake for 50 minutes at 175°C (345°F) and leave it to cool down for 15 minutes before flipping it onto a serving dish. Ground Flaxseeds 25 g Water 270 mL Pitted Dates 300 g Carrots 400 g Peeled Bananas 130 g Oats 400 g Potato Starch 50 g Baking Soda 10 g Cinnamon 0.5 tsp Walnuts 80 g Almond Milk 200 mL Canned Pineapple Slices 8 Adjust servings and measurement unit in the full recipe page .

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Ground Flaxseeds	25g
Water	270mL
Pitted Dates	300g
Carrots	400g
Peeled Bananas	130g
Oats	400g
Potato Starch	50g
Baking Soda	10g
Cinnamon	0.5tsp
Walnuts	80g
Almond Milk	200mL
Canned Pineapple Slices	8

RECIPE STORY

Carrot Pineapple Cake

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Ingredients List

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