Oatmeal Cake

oatmeal cake Oatmeal Cake

I have a lot of carrot pulp when I juiced our fruit and vegetable juices every morning. I used to throw away all the pulp after jucing until I talked to a man whom I met at an organic shop, who shared with me how he uses the carrot pulp for his meals. This conversation helps to think further on how I could keep food wastage to the minimum. I start to keep the carrot pulp for my daughter’s porridge but there is still plenty of leftover pulp to be used.

While reading ‘The Gerson Therapy”, I found this easy recipe on how to make an oatmeal cake, which uses grated carrots as one of the ingredients.

While baking this cake, I kept wondering whether this cake would hold itself together and whether it tasted good. Surprisingly, the cake still manages to keep itself  together as a slice when I handle it gently. I like it sweet and chewy. Even my husband and little toddler girl like it too.

Thumb-up for this healthy dessert! It is fuss-free, oil-free, egg-free and flour-free.

Preparation time: 5 minutes

Baking time: 45 mins at 120 degree celsius

Ingredients:

  • 3 cups Instant oatmeal
  • 2-3 Carrots, grated
  • 2-3 tbs Honey, adjust as desired
  • 1/2 – 1 cup Raisins, adjust as desired

Step by step instructions:

  1.  Mix all the ingredients and put them in a baking dish.
  2. Press and firm up all the ingredients before placing them in pre-heated oven (120 degree celsius).
  3. Bake for 45 mins.
  4. Serve when ready.

Recipe adapted from “The Gerson Therapy”.

 

 

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