Small carrot cake without sugar

Ingredients for 1 servings:

• 65 g pitted dates
• 100 g carrot(s)
• 25 g apples
• 1 dashes lemon juice
• 100 g spelt flour type 630
• 75 g almonds, ground
• 1 tbsp chia seeds
• 1 tbsp psyllium husk flour
• 1 tbsp flaxseed meal
• 1 tsp baking powder
• 100 g natural yogurt
• 1 egg(s)
• 50 ml rapeseed oil
• some butter and breadcrumbs for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 5 minutes

high in fiber with chia, flaxseed and psyllium husks

Pour boiling water over the dates and let them steep for 1-2 hours. Preheat the oven to 180°C (top/bottom heat). Grease a small loaf pan with butter and sprinkle with breadcrumbs. Finely grate the carrot and apple and add a squeeze of lemon juice. Mix the flour, almonds, chia seeds, psyllium husks, flaxseeds, and baking powder. Drain the water from the soaked dates. Add the yogurt to the dates and puree with an immersion blender. Beat the egg into the puree using the whisk attachment of a hand mixer. Alternately add the flour mixture and the oil and continue stirring. Finally, fold in the grated apple and carrot. Pour the batter into the pan and bake for about 35-40 minutes. Test with a skewer if it’s cooked through.