Method

Grate the carrots, apple and ginger. Add the eggs, cinnamon, nutmeg and a pinch of salt, then mix until the mixture is smooth and even.

Add the almond flour, gluten-free instant whole oat flour, La Veronese® gluten-free whole oat flakes, baking powder, chopped nuts and extra virgin olive oil.

Mix all the ingredients until you obtain a homogeneous batter. Transfer the mixture into a previously greased and floured baking dish.

Bake at 180°C for approximately 40 minutes, checking the baking with a toothpick test.
Meanwhile, prepare the cream by mixing the strained plant-based yogurt with the lemon ferment.

Once the cake has completely cooled, spread the cream over the surface and finish with fresh sliced prickly pears.

For a balanced breakfast

The combination of carrots, apple and gluten-free flours gives this cake a soft texture and naturally sweet flavour. The plant-based yogurt cream and prickly pear add freshness and a seasonal touch, for a simple preparation with no compromises.

Ingredients

Grated carrots – 150 g

Grated apple – 100 g

Eggs – 2

Almond flour – 60 g

La Veronese® gluten-free instant whole oat flour – 15 g

La Veronese® gluten-free whole oat flakes – 10 g

Extra virgin olive oil – 30 g

Fresh grated ginger – 1 tablespoon

Cinnamon – to taste

Nutmeg – ¼ teaspoon

Salt – a pinch

Baking powder – 1 tablespoon

Chopped almonds or walnuts – 50 g

To finish

Strained plant-based yogurt – 200 g

Lemon ferment – 1 tablespoon

Sliced prickly pears – as needed

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Method

Discover the products suitable for this recipe

Instant Whole Oat Flour

For cakes, cookies, breading, creams

Whole Oat Flakes

Great for porridge