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Buckwheat Carrot Cake
AuthorAayah Khalaf
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
CategoryBaking, Breakfast, Dairy-Free, Dessert, Gluten-Free
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
