On my wedding day, my Mother-in-Laws best friend made us a carrot cake. It was so good that I can still taste it. But I was in so much pain and so bloated that it was the last thing you would want on your wedding day. I had no idea why I was so bloated or why I was in so much pain. That cake was so good that we had leftovers the next day and again I was bloated and in pain. A few years later I finally found out that I have Celiac Disease and my gluten days had to come to an end.
I loved that carrot cake so much that I had to figure out a way to make it Gluten Free, Healthy without the guilt.
If you are not celiac then you will find the recipe calls for whole-grain flour however because of celiac disease I use gluten-free flour and gluten-free oat but if you are not celiac and want to use what you have in your house that’s perfectly fine.
WHAT YOU NEED
- 1 medium carrot, grated
- 1 cup (100g) instant oats
- 2⁄3 cup (100g) whole- grain flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 3 tbsp. coconut oil,
- melted
- 1 egg
- 1 tsp. vanilla extract
- 5 tbsp. (75ml) maple
- syrup
What to do
Preheat the oven to 340°F (170°C). Mix the oats, flour, baking powder, and cinnamon in a bowl.
In a separate bowl whisk together, the egg melted and cooled oil, vanilla extract, and maple syrup. Fold in the dry ingredients and mix well.
Add in the finely grated carrot and mix again.
Spoon the mixture (1 heaped tbsp. per cookie) onto a baking tray lined with paper and shape it into rounds, leaving space between each cookie as they will spread slightly while cooking.
Place in the preheated oven and bake for 12-15 minutes until slightly browned. Remove from the oven and allow to cool completely before serving.
For best weight loss results, don’t forget to scan the label into My Fitness Pal for tracking.
Leave me a comment below and let me know what you thought of this recipe.