When I started messing about in the kitchen this morning my mission was to make this week’s batch of granola bars using the pumpkin I had left over from the Pumpkin Oat muffins I made last week. But by the time I opened the oven door my original plan had changed just a bit and I ended up with this yummy pumpkin-carrot-coconut cake. It’s super healthy ( no flour, refined sugar, butter or oil ) it’s also not too sweet, so I see no reason why you couldn’t eat it for breakfast…or with a cup of coffee…or tea…or for dessert!
Peel the carrots.
Shred the carrots.
On a baking sheet spread out your pecans and coconut. Bake at 325 for about 4 min or until the coconut is just turning golden. Keep a close eye on it as it burns fast.
Gather your ingredients.
Mix together the wet ingredients. Now in a separate bowl mix together the dry ingredients.
Mix the wet ingredients with the dry ingredients.
In a greased baking pan spread out the mixture. Press flat making sure it is even throughout. Bake at 325 for 35 min.
Drizzle with brown rice syrup and enjoy!
- 2 1/2 cups of oats
- 1 1/3 cup pumpkin puree
- 3 carrots, shredded
- 1 cup pecans, chopped and roasted
- 1 cup unsweetend shredded coconut, roasted
- 1/4 cup brown rice syrup
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbl vanilla
- 1 tbl coconut extract
- Preheat oven to 325
- Peel and shred the carrots
- Toast the pecans and coconut for about 4 min
- In a medium bowl mix together the brown rice syrup, Maple syrup, pumpkin puree, carrots, vanilla and coconut extract
- In a separate medium bowl mix together the oats, coconut, pecans, cinnamon and nutmeg
- In a large bowl mix together the wet ingredients and the dry ingredients
- Spread mixture out on a greased baking pan
- Press flat making sure the mixture has been evenly distributed
- Bake at 325 for 35 min
- Remove from oven and serve warm with a generous drizzle of brown rice syrup