Last weekend we spent some time with family in Brisbane. On Sunday morning, my husband popped into the West End Bakery to get some danishes, croissants and some gluten free treats for breakfast. He brought back the most delicious GF oat slice with carrot and apple for my mum and me and I was determined to create my own version. I am one of the lucky 3 in 5 gluten intolerant people who can handle certified wheat free oats but if you are newly diagnosed celiac, it might be best to replace the oats with a good quality gf flour. I hope you enjoy this moist, light cake that is healthy enough to eat for breakfast.
Carrot Oat and Apple Slice
100ml macadamia or olive oil
2 large eggs
2 tablespoons of honey
150g rolled oats ground into flour (this can be done in a food processor or thermomix)
50g desiccated or shredded coconut
1 teaspoon ground cinnamon
1 teaspoon bi-carb soda
150g carrots, peeled and grated
100g apple, peeled and grated
1/2 cup natural yoghurt (we use Baramaba full fat)
1/4 cup of sultana's
Preheat oven to 170 degrees celcius and line a square cake tin with baking paper. Whisk the eggs, oil and honey together before folding in the ground oats, coconut, cinnamon and bi-carb soda. Add the carrot, apple, sultana's and yoghurt and mix thoroughly until the ingredients are well combined. Pour mixture into baking tin and cook for 45-60 minutes or until a skewer inserted into the middle comes out clean. Leave to cool on a rack before slicing up and serving.
* This is lovely served with a little butter or an icing made with cream cheese and honey.
100ml macadamia or olive oil
2 large eggs
2 tablespoons of honey
150g rolled oats ground into flour (this can be done in a food processor or thermomix)
50g desiccated or shredded coconut
1 teaspoon ground cinnamon
1 teaspoon bi-carb soda
150g carrots, peeled and grated
100g apple, peeled and grated
1/2 cup natural yoghurt (we use Baramaba full fat)
1/4 cup of sultana's
Preheat oven to 170 degrees celcius and line a square cake tin with baking paper. Whisk the eggs, oil and honey together before folding in the ground oats, coconut, cinnamon and bi-carb soda. Add the carrot, apple, sultana's and yoghurt and mix thoroughly until the ingredients are well combined. Pour mixture into baking tin and cook for 45-60 minutes or until a skewer inserted into the middle comes out clean. Leave to cool on a rack before slicing up and serving.
* This is lovely served with a little butter or an icing made with cream cheese and honey.
RSS Feed
