Our bars are filled with organic dates and roasted nuts - and lots and lots of sustainable protein, iron, B12, Omega-3, fibre, magnesium and calcium. You can get many of the nutrients you would normally get from meat and dairy from the bars making them extremely planet-friendly.
Here’s a different way to enjoy the bars - in a carrot cake! And even though carrot cake doesn’t exactly scream nutrition and active living, this one is actually a healthy snack for anyone who cares about health and the planet. It’s glutenfree, vegan (except for the buffalo beetle powder, which, however, has the same climate footprint as plants) and it’s easy to make.
Gluten free carrot cake with a protein kick
1 cake (approx. 20 cm round cake)
1 dl almond milk
3 peeled apples
1 dl water
0,5 dl sunflower or rapeseed oil
100 g sugar
50 g muscovado sugar
1 tsk vanilla sugar
180 g rolled oats (blended to flour-like consistency)
1,5 tbsp flea seed shells
2 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsk cardamom
A pinch of salt
200 g grated carrots
100 g chopped walnuts
1 Hey Planet Apple Cinnamon Protein Bar in small pieces
150 g peeled almonds, soaked overnight
3-4 tbsp maple syrup
1 tsp vanilla sugar
A pinch of salt
Preheat the oven to 180 degrees celsius.
Cut the apples in small pieces and put them in a pan with the water. Bring to a boil and let simmer, until the apples are tender. Blend it to a smooth applesauce. Cool.
Mix oat flour, baking powder, spices and salt in a bowl. Whisk together milk, sugar, 100 g of the applesauce and vanilla in another bowl. Fold in the dry ingredients, until the mixture is smooth. Add the carrots, nuts and bar pieces to the mixture.
Line a 20 cm round baking tin with greased parchment paper or grease a 20 cm round silicone mould. Pour the batter into the tin and bake for 30-40 minutes. Cool the cake completely before adding the frosting.
Mix all the ingredients in a blender except for the almond milk. Blend and add almond milk until you’re satisfied with the consistency. Decorate the cake with walnuts or sliced carrots.