Carrot Oat Pan
INGREDIENTS
Carrot Oat Pan
๐จโ๐ฉโ๐งโ๐ฆ serves 8
๐งโ๐ณ 20 mins
๐ณ 30 mins
2 cups Rolled Oats
1 cup Carrots, shredded (~2 large)
1 cup Plant Milk (I used Almond)
1/2 cup Shredded Coconut
2 Flax Egg (2 tbsp flax, 5 tbsp warm water)
2 tbsp Almond Butter
1/3 cup Maple Syrup (or liquid sweetener of choice)
1 tsp Vanilla Extract
1/4 cup crushed Pistachio or Pecan
1 tsp Cinnamon
1/2 tsp Cardamom
INSTRUCTIONS
Preheat the oven to 180C. In a big bowl, make flax egg by combining ground flaxseed and warm water. Let it sit for 5-10mins.
Mix in the almond butter, maple syrup, milk and vanilla extract.
Add carrots, oats, shredded coconut, pistachios and spices. Mix well.
Transfer the mixture to a baking pan, pack it down tightly with a spatula.
Top with chopped pistachios and coconut. Bake for 25-30 mins until golden.
Let it cool and enjoy. Top with nut butter if desired!
Store in an airtight container in the fridge for a week.
From my belly to yours