Carrot Cake Baked Oatbran…

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INGREDIENTS:

• 45g oatbran
• ½ tablespoon sweetener
• ¼ teaspoon baking powder
• 1 egg
• 1 teaspoon vanilla flavouring
• 1 small carrot, finely grated
• 1 teaspoon ground cinnamon
• 1 teaspoon ground all spice (can use mixed spice if you can’t get all spice)
• 2 heaped tablespoons fat free greek yogurt

METHOD:

1. Preheat oven 180°C.
2. Add the dry ingredients to a bowl and give a quick mix, squeeze as much moisture out the carrot as you can then stir into the dry ingredients.
3. In another bowl whisk the egg and vanilla until pale, add the yogurt and mix.
4. Stir the egg mixture into the dry ingredients until well combined.
5. Leave to soak for a few minutes.
6. Pour your mixture into your desired dish (I used a muffin tin for these).
7. Bake in the oven for 25-30 minutes.

NOTES:

• Can be enjoyed hot or cold. Also can be made the day before and stored in an air tight container.
• I topped mine with Quark mixed with a little sweetener and lemon juice and a sprinkle of cinnamon over the top once they were cold.

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