Baked Carrot Oatcake

One of my indulgent, and healthy, breakfast recipe finds during isolation has been this Baked Carrot Oatcake from Green Kitchen Stories (@gkstories), and please do yourself a favour and follow them on Instagram or have a look at their website and order a recipe book or two!  This recipe appears in their “Green Kitchen at Home” recipe book and posted on their Instagram page.

This Baked Carrot Oatcake is full of delicious goodness, vitamin A-loving carrots, fibre-rich gluten-free oats, protein and good fat-full seeds and nuts, and antioxidant-rich blueberries.  This dish is worth waking up a little earlier for to bake, I made it one morning my daughter decided to wake extra early, and I’m glad she did!  Enjoy!

Wet Ingredients:

·      2 eggs (or chia eggs)

·      2 cups of your favourite plant milk

·      4 grated carrots

·      Handful of raisins (optional)

Dry Ingredients:

·      2 cups of gluten-free oats (or rolled oats if you can tolerate them)

·      A mixture of carrot cake spices: ground ginger, nutmeg, cinnamon, cardamom, vanilla and salt to suit your tastes

Frozen or fresh mixed berries for a layer on the bottom of the baking dish (optional – I use frozen organic blueberries)

Seed & Nut Topping:

·      Around 1 cup of mixed seeds and nuts (you’ll need enough to cover the oat mixture)

·      2 tbsp organic butter OR coconut oil (melted)

·      2 tbsp pure maple syrup

Method:

1.     Preheat oven to 180C and prepare a baking dish by buttering the baking surfaces.

2.     Combine all of the dry ingredients in one bowl.

3.     Whisk the eggs in a separate bowl and add rest of the wet ingredients; mix to combine (I added a small splash of pure maple syrup in the wet mix to make it a little sweeter).

4.     Combine the wet mixture with the dry mixture and poor on top of the layer of berries that have been placed in the buttered baking dish.

5.     Topping: combine the melted butter, maple syrup and seed/nuts in a small bowl and place in a layer on top of the oat mixture.

6.     Bake for 30-45 minutes (depending on your oven and depth of your baking dish).

7.     Serve with a dollop of your favourite yoghurt and enjoy this warm, comforting, satisfying breakfast!