You don’t need to wait for your birthday to enjoy this healthy version of carrot cake 😉 This pie is made with oats, cinnamon, and lemon—just as tasty, but with much less sugar. The recipe serves 12.
Ingredients
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500 g low-fat quark
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150 g grated carrot
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225 g oats
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100 ml coconut oil
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30 g walnuts
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7 tbsp honey
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2 tsp cinnamon
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Juice of 1 lemon
Instructions
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Preheat the oven to 180°C (356°F).
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Melt the coconut oil and chop the walnuts.
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In a food processor, blend the oats with 6 tablespoons of honey, 130 g of grated carrot, the melted coconut oil, and 1 teaspoon of cinnamon until smooth.
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Mix in half of the chopped walnuts.
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Line a pie dish with baking paper and press the mixture into the base and up the sides using a wet spoon. Create a rim of about 2 cm.
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Bake the crust for 25 minutes in the preheated oven.
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Let the crust cool completely in the fridge.
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Squeeze the lemon.
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Mix the quark with the lemon juice, 1 tablespoon of honey, and 1 teaspoon of cinnamon. Spread this mixture over the cooled crust.
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Finally, sprinkle the remaining grated carrot and chopped walnuts on top.
Nutritional values per slice
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220 calories
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21 g carbohydrates
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7 g protein
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12 g fat