Carrot Cake Muesli
Glicemia: 21Porzioni: 24Tempo di preparazione: 15minPasto: Merenda
Micronutrienti:Vitamina AMagnesioCalcio
Macronutrienti per 100 g
Energia
313kcal
Zuccheri
20g
Grassi
14g
Fibre
6g
Grassi saturi
8g
Proteine
5g
Carboidrati
44g
Sodio
47mg
Ingredienti
- 110g / 3.88oz Carrot
- 100g / 3.53oz soft Oats
- 100g / 3.53oz pitted Dates
- 30g / 1.06oz Cashew butter
- 30g / 1.06oz Coconut oil
Preparazione
- 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.
- 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.
- 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.
Micronutrienti in % del fabbisogno giornaliero
Ferro
2% del fabbisogno giornaliero
Magnesio
69% del fabbisogno giornaliero
Vitamina C
2% del fabbisogno giornaliero
Omega 3
8% del fabbisogno giornaliero
Vitamina A
25% del fabbisogno giornaliero
Calcio
39% del fabbisogno giornaliero
Folati
24% del fabbisogno giornaliero
Buono a sapersi
Store in the refrigerator for up to 2 weeks or freeze for longer shelf life.
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