No sugar added gluten free Blueberry carrot protein cake. These healthy no-bake carrot cake protein bars taste like carrot cake right down to the texture (crumb cake from the fridge or fluffy in room temperature) and taste like dessert. However, these bars are packed full of protein, fiber and even a dose of veggies too! They are refined sugar-free which makes them a healthy snack to have between meals or when the munchies strike.
I had to physically pull out the photos on my camera to show them the ingredients that went into the cake. Great recipe for No sugar added gluten free Blueberry carrot protein cake. I recently discovered I have a gluten allergy and while trying to find foods I can eat (which weren't many I liked) I began eating less and protein became something I was in dire need of. You can cook No sugar added gluten free Blueberry carrot protein cake using 12 ingredients and 7 steps. Here is how you cook it.
Ingredients of No sugar added gluten free Blueberry carrot protein cake
- Prepare 1 cup of white jasmine rice flour.
- Prepare 45 grams of garden of life raw fit unflavored high protein powder.
- You need 1 1/2 cup of finely pureed carrots.
- It’s 1 cup of blueberries.
- It’s 3 of eggs.
- It’s 1/4 cup of brown sugar(optional).
- Prepare 1 cup of honey(or more if desired).
- It’s 1 tsp of cinnamon.
- It’s 1/2 tsp of nutmeg.
- It’s 1 1/2 tsp of vanilla extract.
- Prepare 1 tsp of baking powder.
- It’s 1 of olive oil and rice flour to coat the pan.
I don't eat too much meat and I. Prepare a muffin tin with a thin coating of butter or muffin cups. Mix the flours, sugar, salt, baking soda, and spices together in a large mixing bowl until well blended. Home » Desserts » Easy Gluten-Free Blueberry Cake.
No sugar added gluten free Blueberry carrot protein cake step by step
- Make the rice flour by using a coffee grinder or buy it at your local health food store.
- Mix all the dry ingredients separate from the wet ingredients except for the blueberries (save those for the last step).
- Preheat oven to 375°F.
- Coat any sized pan with the olive oil and the rice flour.
- Mix the dry and wet ingredients and pour in the pan.
- Sprinkle blueberries on top and put in the oven for 25-30 mins.
- Let cool once cooked through then cut into small bars u can carry with u after a workout or in the morning with your coffee :).
I love how moist these Paleo carrot cake muffins turned out. They are deliciously spiced with a perfect balance of sweet carrots and raisins, pecans, and the light, delicate flavor of coconut. I promise if you close your eyes while eating these muffins you would swear that you were eating carrot cake! Step One – Shred the carrots. By hand or in your food processor, shred the carrots.
