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Cecilia Nisbet Nilsson

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Carrot cake raw balls

Carrot cake is one of the most popular cakes in Sweden. But when you eat according to the autoimmune protocol (AIP), you exclude some of the ingredients in the classic cake recipe.  

That’s the background to this alternative recipe of carrot cake, wich is made AIP compliant.

These raw balls are gluten-free, sugar-free, nut-free and milk-free ( like all the recipes within AIP) and contains grated carrots, spices and and tigernut flour. Tigernuts are, despite the name, not nuts, but rather edible tubers. They are rich in fiber, vitamins and minerals and of course suitable for those who have a nut allergy.  

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Carrot cake raw balls

  • By : Cecilia Nisbet Nilsson
  • Servings : 1 1x
Scale

Ingredients

1 carrot

2 tablespoons coconut oil

0.5 dl of grated coconut

4 dates

0.5 dl of tigernut flour

1 tsp cinnamon

1 pinch of ground cloves

1 pinch of ground ginger

Instructions

Peel and grate the carrot.

Place all of the ingredients into a food processor and blend until a dough begins to form.

 

Mix with the rest of the ingredients in a bowl to an even batter. Use  a stick blender or a food processor.

Using your hands, roll tablespoonfuls of the mixture into snack-sized balls.

 

Roll the balls in grated coconut to coat.

 

Refrigerate for 30 minutes.

Enjoy!

 

 

This is a guest post. The opinions expressed are the writer’s own.

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