Recipe supplied by NutriBelle
A healthy version of carrot cake with just the right amount of sweetness – with added benefit of a nutritional halo!
Makes 6 – 8 bars
1 cup grated carrot (roughly 1 medium carrot)
2 cups grated courgette (roughly ¾ medium courgette)
2 eggs whisked
1 tsp ground ginger
Pinch of nutmeg
Bit of allspice
1 tbsp honey
1 cup ground almonds
1/3 cup chopped pecans or walnuts
¼ cup sultanas and dates
2 tbsp seeds
1 Pre-heat oven to 180C
2 In a large bowl mix all the ingredients, except the seeds together.
3 Line a baking tray with baking paper.
4 Tip out the mixture and pat down to fill in all the corners. It should be around 1.5 cm thick. Sprinkle over the seeds across the top.
5 Bake for up to 25 minutes, or until the mix is set and golden.
6 Leave to cool, then cut into bars or squares.