Carrot Cake Muesli
Blood Sugar: 21Servings: 24Preparation Time: 15minMeal Category: Snack
Micronutrients:Vitamin AMagnesiumCalcium
Macronutrients per 100g
Energy
313kcal
Sugar
20g
Fat
14g
Fiber
6g
Sat fat
8g
Protein
5g
Carbs
44g
Sodium
47mg
Ingredients
110g / 3.88oz Carrot, 100g / 3.53oz soft Oats, 100g / 3.53oz pitted Dates, 30g / 1.06oz Cashew butter, 30g / 1.06oz Coconut oil
Preparation
1. Peel and chop 110g / 3.88oz Carrot into large pieces. Blend with 100g / 3.53oz soft Oats, 100g / 3.53oz pitted Dates, 30g / 1.06oz Cashew butter, and 30g / 1.06oz Coconut oil until smooth. 2. Preheat the oven to 180°C (356°F). Line a baking dish with parchment paper and press the mixture into the dish, flattening it to about 1cm thickness. Bake for 15 minutes and let cool completely. 3. Turn the mixture onto a large board and cut into bars (approximately 2 x 7 cm). Store in the fridge for up to 2 weeks or freeze.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
69% of RDI
Vitamin C
2% of RDI
Omega 3
8% of RDI
Vitamin A
25% of RDI
Calcium
39% of RDI
Folate
24% of RDI
Good to know
Store in the refrigerator for up to 2 weeks or freeze for longer shelf life.
How to Prepare
1. Peel and chop 110g / 3.88oz Carrot into large pieces. Blend with 100g / 3.53oz soft Oats, 100g / 3.53oz pitted Dates, 30g / 1.06oz Cashew butter, and 30g / 1.06oz Coconut oil until smooth. 2. Preheat the oven to 180°C (356°F). Line a baking dish with parchment paper and press the mixture into the dish, flattening it to about 1cm thickness. Bake for 15 minutes and let cool completely. 3. Turn the mixture onto a large board and cut into bars (approximately 2 x 7 cm). Store in the fridge for up to 2 weeks or freeze.
Good to Know
Store in the refrigerator for up to 2 weeks or freeze for longer shelf life.
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