Oaty Carrot Cake Bites

📝 Ingredients

• 120 g rolled oats
• 2 carrots (150 g)
• 2 eggs
• 100 g apple compote with no added sugar
• 1 tbsp honey (20 g)
• 30 g raisins
• 20 g walnut halves
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1 pinch of salt

🍴 Utensils

• Silicone mini muffin tin
• Blender
• Grater
• Mixing bowl
• Whisk
• Wire rack

📖 Steps

1. Preheat the oven to 180 °C. Blitz half the oats (60 g) for 20 s to get a coarse, flour-like powder: it will bind the mixture, while the whole oats add softness.
2. Peel the carrots and grate them finely. Roughly chop the walnuts with a knife. If the raisins are very hard, soak them for 5 min in a bowl of hot water, then drain well.
3. In a mixing bowl, whisk the eggs with the apple compote and honey for 1 min, until smooth and slightly frothy.
4. Add the blitzed oats, whole oats, cinnamon, baking powder and salt, then mix with a spatula. Stir in the grated carrots, raisins and walnuts. Leave to rest for 5 min: the oats swell and the batter thickens.
5. Divide the mixture between 24 holes of the tin using two teaspoons, filling them almost to the top and pressing down lightly: these bites hardly rise at all. Allow 6 bites per serving.
6. Bake for 15 to 18 min at 180 °C, until the tops are nicely golden and a cocktail stick inserted into the centre of a bite comes out clean, with no batter stuck to it.
7. Leave to cool for 10 min in the tin before turning out: when hot, they're fragile and may break. Leave them to cool completely on a wire rack before storing them in an airtight container.