Healthy yet yummy? Veggies and dessert? I’ve got you covered.
Here is a recipe of a vegan, gluten free and refined sugar free cake that is gooey and rich in chocolate flavour. You can have the best of both worlds: the benefits of the carrots (fibers, beta-carotene) and the satisfaction of eating a brownie.
You can have your cake and eat it too! Happy?
400 grams of carrots
60 grams of ground flaxseeds
40 grams of buckwheat flour
6 tablespoons of raw cacao powder
1/2 tablespoon of powdered ginger
1 tablespoon of vanilla
1 tablespoon of cinnamon
1 pinch of sea salt
160 grams of dates (pitted)
1 tablespoon of maple syrup
1- Peel and cook the carrots until soft. Let them cool down.
2- Preheat the oven at 180°C.
3- In a food processor, mix the carrots with the dates and maple syrup.
4- Add the spices, the sea salt and the cacao powder and mix again.
5- In a bowl, you can mix together this carrot “puree” with the buckwheat flour and the flax seeds.
6- Let it sit for about 15 minutes.
7- In a nonstick baking pan, pour your chocolat-ey dough and bake it for about 35 to 40 minutes.
8- Let your brownie cool down before eating.
Carrots have a high content of beta-carotene, which helps prevent oxidative damage in our body.
Cinnamon can help to reduce inflammation and help to lessen the rise in blood sugar after eating.
Ginger can help to relieve nausea or other digestion pains. It also has anti-inflammatory properties and helps to boost the immune system.
Dates are rich in fibers and help to have regular bowel movement.
Flaxseeds are a good source of omega 3 fatty acid.