No big surprise that some of my best childhood memories center around the kitchen. One dessert, in particular, that comes to mind is a carrot-cake variation called Millionaire Cake. I know that it included pineapple, carrot, zucchini and copious amounts of sugar-laden frosting and it was delicious. By removing the frosting, the nutrient devoid boxed cake mix, 2 cups of sugar and a cup of oil or butter, we are left with the heart and soul of the cake. Finely shredded vegetables, minced tart pineapple, freshly ground flours and a hint of natural sweetness. This bake comes out of the pan with a perfect crumb and flecked with the zesty colors of carrot and zucchini.
This variation uses the same nutrition-dense ingredients as our other bakes (see here for detailed info) and is easy to prepare. We enjoy a serving either as a hearty post-workout breakfast or I eat it in the afternoon as a snack before I embark on a post-work long run. Either way, it's the perfect fuel for your body with 9 grams of fiber, 11 grams of protein and only 272 calories per serving. Oh, and it's CAKE.
Serves 4 (or can be doubled easily for 8)
INGREDIENTS:
- .75c ground buckwheat groats
- .25c rice bran
- .5T baking powder
- 1T stevia or other natural sweetener
- 4T chia seeds, ground
- 2 bananas
- 2 tsp vanilla extract
- 4 eggs
- .25c each shredded zucchini, shredded carrot and crushed pineapple
- .75c rice milk, soy milk or nut milk
- 1/3c chopped walnuts
DIRECTIONS:
- Preheat oven to 375' and spray 8x8 pan with cooking spray.
- Grind buckwheat and chia in coffee grinder or food processor. Whisk in rice bran, baking powder, stevia, and nuts.
- In blender (or by hand) combine banana, eggs, vanilla extract and milk. Mix until smooth. Stir in shredded zucchini, carrot and pineapple.
- Combine wet and dry ingredients until combined. Stir in walnuts.
- Pour in prepared pan and bake for 35-45 minutes or until center of cake is firm and lightly brown.
- Let cool, remove from pan and cut into four pieces. Enjoy!
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