Inspired by dietitian rose
Ingredients
- 2 ripe organic bananas
- 2 cups organic gluten free oats (One Degree Organic Foods Farmers We Know. Thrive Market)
- 1 tbs organic nut butter (I used Jiva Raw Sprouted Pumpkin Seed Butter.
- Whole Foods, Amazon)
- 1 organic grated carrot. I used a big one. (1 1/2cups)
- 2 tsp organic cinnamon
- 1 tsp organic vanilla
- 1 tbs vegan butter (Nutiva. Thrive Market or Amazon)
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 2 – 3 tbs StDalfour fruit only spread. I used apple and cinnamon (I Herb – has the best price)
- 1 1/2 cups organic, unsweetened almond milk. (Elmhurst, it is made with the most almonds. Thrive Market)
- 1/2 cup organic walnut OR pecan pieces
- 1/2 cup organic raisins
- 3/4 cup organic shredded coconut (Anthony’s. Thrive Market)
- Kite Hill Cream Cheese and Date Sugar
Directions
*Preheat oven to 350 Prepare an 8×8 baking pan. I lined mine with parchment paper and greased it.
*In a large bowl mash the bananas. Add grated carrot, nut butter, cinnamon, vanilla, fruit spread and mix. In a measuring cup with the oats add the baking powder, salt, xanthin gum and mix that in with the wet ingredients. Add the milk. Mix well. Add nut pieces, raisins and shredded coconut. Pour batter into the square, greased pan.
Cook for 35-40 minutes
When cooled ice with frosting:
8 oz Kite Hill cream cheese
2 tbs Date Sugar
1 tsp vanilla
Mix all together and go frosting.
