 |
| Click image to view larger version |
Serves: 6 muffin-sized cakes
Each serving provides:
- Calories: 120
- Fat: 6 g
- Protein: 2 g
- Carbs: 19 g
- Vitamin A
- Fat burning spices
Ingredients
- 1 cup grated carrots
- ½ cup chopped pitted dates
- ½ cup walnuts
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- ¼ tsp. ground nutmeg
- A pinch of sea salt
- 1 tbsp. sweetener (optional)
- ⅓ cup raisins
Instructions
1. Line a baking sheet with paper towels. Spread grated carrots across baking sheet and cover with another layer of paper towels. Top with a second baking sheet. Place heavy objects, such as books or a skillet, on top of baking sheet. Let stand until most of liquid has been pressed out of carrots, about 10 minutes.
2. Meanwhile, in the bowl of a food processor, combine dates and walnuts. Pulse until they have broken down into a sticky, uniform paste, about 1 minute, scraping down sides as necessary. Add cinnamon, ginger, nutmeg, and salt and pulse to combine.
3. Remove carrots from baking sheet and squeeze out any excess moisture. Add to bowl of food processor. Add the sweetener and pulse until evenly combined.
4. Add raisins and pulse until most raisins have been incorporated and mixture is a coarse textured paste.
5. Scoop mixture out of food processor and press firmly in 6 muffin tins. Place in refrigerator and let chill at least one hour. Remove from tins and serve.
Prep time: 20 minutes
