Buckwheat Carrot Cake

AuthorAayah Khalaf
Rating
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Yields6 Servings
 1 cup Buckwheat flour
 2 tbsp hemp seeds
 2 tbsp Chia seeds
 2 tbsp Sunflower seeds
 ¼ tsp ground vanilla beans
 ½ tsp Baking soda
 ¼ tsp nutmeg, cinnamon, cloves
 2 tbsp Tapioca starch
 2 Shredded carrots
 1 Shredded apple
 3 eggs
 ¼ cup Maple syrup
 ½ cup Melted coconut oil
1

Mix all the dry ingredients in a bowl

2

Make a hole in the middle and add your eggs, maple syrup, and coconut oil and blend it well using a kitchen machine or hand mixer.

3

Add your shredded carrots and apples and mix again

4

Add your dry ingredients and mix one more time...

5

Line a pan with parchment paper and warm the oven at 375 degrees

6

Cook for about 40 min. or until golden

Ingredients

 1 cup Buckwheat flour
 2 tbsp hemp seeds
 2 tbsp Chia seeds
 2 tbsp Sunflower seeds
 ¼ tsp ground vanilla beans
 ½ tsp Baking soda
 ¼ tsp nutmeg, cinnamon, cloves
 2 tbsp Tapioca starch
 2 Shredded carrots
 1 Shredded apple
 3 eggs
 ¼ cup Maple syrup
 ½ cup Melted coconut oil

Directions

1

Mix all the dry ingredients in a bowl

2

Make a hole in the middle and add your eggs, maple syrup, and coconut oil and blend it well using a kitchen machine or hand mixer.

3

Add your shredded carrots and apples and mix again

4

Add your dry ingredients and mix one more time...

5

Line a pan with parchment paper and warm the oven at 375 degrees

6

Cook for about 40 min. or until golden

Buckwheat Carrot Cake
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