Healthy Vegan Fruitcake

I love food and I love to eat. I always have. As you may expect, this means that I like snacks, too. But for a couple of years, now, I have been focused on being really healthy. So how can I snack healthily?

Well, I’ve come up with a recipe for little cakes that are really healthy, have no added sugar, are completely vegan and gluten free. I love having them as a snack or for breakfast, even! These little cakes can be made two different ways, depending on your mood or preference. But I suggest switching them off. That way you won’t get bored of them.

Healthy vegan fruitcake
– 100 gram carrots
– 50 gram buckwheat flakes
– 1/2 teaspoon baking powder
– vanilla
– dash of salt
– 50 gram dates
– 1 banana
– 30 ml almond milk (or any other plant milk you prefer)

– blueberries
– strawberries
– 25 gram buckwheat flakes
– 1-2 tsp agave
– 1 tsp coconut oil
– dash of cinnamon
Preheat the oven to 180 degrees Celcius (350 F).
Cut up some lining paper to fit the bottom of your pan. You can use a muffin/cupcake baking tin or just some small, circular oven dishes.
Grate the carrot until you’ve got 100 gram. Remove the seeds from the dates so you have 50 gram dates.
In a blender mix the carrots, buckwheat flakes, baking powder, vanilla, salt, dates, banana and almond milk until well incorporated.
Scoop the dough into your dishes/baking tin so they’re 3/4 filled.
Cut up the strawberries and place them, along with the blueberries, on top of the dough. You just want a single layer of fruit. Of course it’s also possible to use raspberries or only blueberries, for example. It’s all up to you.
In a separate bowl, mix the crumble ingredients with a fork. You want everything to stick together. Divide the crumble mixture between the dishes.
Put the cakes in the preheated oven for 20-25 minutes. They’re done when you insert a skewer and it comes out (relatively) clean.
Let the cakes cool down and enjoy.
You can keep the cakes in an airtight box for several days.

Alternative recipe
: Healthy apple cake
It’s also possible to use this recipe for healthy apple-cakes. In this case, you can follow the full recipe I posted on (coming soon). This, however is in Dutch.

For all my non-Dutchies out there, here’s what to do:
– Cut up one apple (no peel) and add it to the dough after you’ve mixed it. You want the pieces to remain whole, so just use a spoon to incorporate them into the dough.
– Instead of adding berries to the top simply add some more apple or just the crumble mixture.

love, isabelle

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