This carrot cake is super tasty! Perfect to sharewith your frineds and family during Christmas because it has a little gingerbiscuit taste. I had ghee (clarified butter) in this, but if you do not want it, it works well with coconut oil instead.
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1 C oat flour
½ C buckwheat flour
½ C rice flour
1 tsp cinnamon, ground
¼ tsp ginger, ground
¼ tsp clove, ground
1 tsp baking powder
1 tsp baking soda
2 big bananas
½ C coconut sugar
¼ C coconut oil or ghee
½ C oat cream or coconut cream
½ tsp grated zest from orange
1 C grated carrot
Turn on the oven to 175 degrees. (350 F)
Grease a baking dish (about 20 x 30 cm) with oil and sprinkle with the shredded coconut instead of breadcrumbs.
Mix all dry ingredients in a bowl.
Whisk bananas, coconut sugar, coconut oil and oat cream in another bowl until it becomes smooth.
Mix the dry ingredients with the batter and mix until smooth. Pour in the grated carrots and mix.
Pour the batter into the baking dish and bake in middle of oven for 15 minutes.
When the cake has cooled down a little, cut into bite sized pieces.
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Helen Kåselöv is a yoga teacher and yoga therapist and the founder of Healing from within with yoga & food (former Yoga for Endometriosis & Pelvic pain). Helen has a history of severe endometriosis and is today helping women with endometriosis, PCOS, uterine fibroids and other pelvic pain online, with yoga, nutrition and other lifestyle changes. Using yoga both as a tool in different kinds of healing programs, pain management, yoga has become the foundation in her work. “Yoga can help you in so many ways: Physically, mentally, spiritually and as a personal development tool.”