I’ve had a real craving for carrot cake lately – I don’t really know why – but I decided to avoid the calorie-laden cake and try make a slightly healthier version instead which I could enjoy before or after a workout. Carrots are a great source of vitamins A & C, antioxidants, fibre and iron, to name but a few of the benefits.
It’s important in your diet to make sure you include as many different colour vegetables as possible – and what better way than in a protein-packed, tasty sweet treat!
I have to be honest, this was a bit of an experimental recipe but I was really pleased with how it turned out. The ground almonds made this less ‘flapjack-y’ and more ‘cake-y’, but it was like a great blend of both. I used gluten free oats which are a great source of fibre and Low GI carbohydrates, which I normally have pre-workout.
As well as workout fuel, these are just nice with a cup of tea, so however you want to enjoy them, go for it! It’s a seriously simple recipe and cooks in 15 minutes – so you’ll be eating them within half an hour!
Carrot cake protein bites
100g gluten free oats
120g ground almonds
50g vanilla whey protein powder
1/4 tsp cinnamon
75g grated carrot
1 tablespoon honey
1/4 cup cold water
- Preheat the oven to 175’C.
- Add all of the dry ingredients (oats, almonds, whey powder, cinnamon) to a food processor and give it a quick blitz to mix.
- Add the grated carrot, raisins, honey and water to the food processor and blend until mixed well.
- Line a baking tin with greaseproof paper and pour in the mix, spreading evenly to form a layer no more than 1.5 inches thick.
- Place in the centre of the oven and bake for 15 minutes. Cool on a rack and then chop into small squares.