Not everyone can partake in tree nuts or wheat so, my No-Nut Gluten-Free Carrot Cake was born. In this moist and raw recipe, I ditch the nuts and flour altogether in favor of oats and coconut.
No-Nut, Gluten Free Carrot Cake
Yield: 4-6 servings
6 Medjool dates, pitted
8 dried apricots, unsulphured
1/4 cup unsweetened applesauce
1/4 cup maple syrup
1 1/2 teaspoons vanilla extract
2 cups old-fashioned oats
1/2 cup unsweetened shredded coconut, ground fine
1 teaspoon cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon nutmeg
Pinch ground cardamom
2 cups shredded carrots
In a food processor fitted with the S blade, process the dates, apricots, applesauce, maple syrup and vanilla extract until well-combined. Add oats, ground coconut, spices and shredded carrots. Continue to process until ingredients are homogenized and the mixture sticks together easily. Press batter into small silicone cupcake molds or use your hands to make balls or individual servings. Place in refrigerator to firm up before serving. May be finished with a vanilla cashew frosting if desired.
Do you have a fun, fabulous original recipe you’d be willing to share? If so, please send your gem to [email protected]. Preference will be given to vegetarian, low-glycemic, wheat and dairy-free concoctions.