Ingredients
Cake
100 grams (3.5 oz) oatmeal
1 carrot
2 medium apples
90 ml water
1 banana
Sweetener to taste (e.g., stevia)
2 eggs
10 grams baking powder (2 teaspoons)
1 teaspoon vanillin extract
40 grams dried apricots (1.5 oz)
100 grams dried cranberries (3.5 oz)
Topping
30 grams (1 oz) sugar-free white chocolate
1.5 tablespoons sugar-free yogurt
30 grams almonds (1 oz)
Directions
Prepare the Oats:
Grind 100 grams of oatmeal in a blender until it becomes a fine flour.
Prepare the Fruits:
Peel and chop 1 carrot and 2 medium apples.
Blend the carrot and apples with 90 ml of water until smooth.
Prepare the Cake Batter:
In a large bowl, combine the oat flour, carrot-apple puree, and 1 mashed banana.
Add sweetener to taste (such as stevia).
Mix in 2 eggs, 10 grams of baking powder, and 1 teaspoon of vanillin extract.
Chop 40 grams of dried apricots and 100 grams of dried cranberries. Soak them in cold water for 15 minutes, then drain and add to the batter.
Mix well to combine all ingredients.
Bake the Cake:
Preheat the oven to 180°C (360°F).
Grease a 20 x 7 cm (8 x 3 inch) pan with olive or vegetable oil.
Pour the batter into the prepared pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Topping:
Melt 30 grams of sugar-free white chocolate over a double boiler.
Stir in 1.5 tablespoons of sugar-free yogurt until smooth.
Grind 30 grams of almonds.
Finish the Cake:
Once the cake is baked and slightly cooled, pour the white chocolate yogurt glaze over the top.
Sprinkle with ground almonds.
Serving Suggestions
Serve as a healthy dessert or a nutritious snack.
Pair with a cup of tea or coffee for a delightful treat.
Cooking Tips
Ensure the dried fruits are soaked and drained well to keep the cake moist.
