Mini carrot loaf cakes, vegan and sugar-free, ideal for weaning and for those looking for healthy, light recipes.
Blend the carrots and mix them with water, oil and cinnamon.
Sift the flour, cornstarch (or potato starch) and baking powder, then combine everything with the carrot mixture.
Add the chocolate chips to taste, pour the mixture into the mini loaf pan and bake in a preheated oven at 180°C for about 30 minutes.
Blender
Sieve
Mini loaf pan
Store in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.
Recipe suitable for weaning, vegan and sugar-free.
Italia
| Energy (kcal) | 223.06 |
| Carbohydrates (g) | 37.98 |
| of which sugars (g) | 3.58 |
| Fat (g) | 5.09 |
| of which saturates (g) | 0.76 |
| Protein (g) | 6.05 |
| Fibre (g) | 3.27 |
| Salt (g) | 0.29 |
