Carrot Orange Cakes
RAW | VEGAN | GLUTEN-FREE
Total time: 4+ hours
Servings: 4
By: Jenny Ross
Ingredients
2 cups carrot pulp
1 cup ground walnut meal
1/4 cup orange pulp
2 Tbsp raw agave nectar
1 tsp cinnamon
1 pinch sea salt
Directions
- Combine in a food processor with the s-blade attachment in place and process to a thick dough.
- Remove and form into 2 inch cakes.
- Dehydrate with a dehydrator at 118°F for 4 hours.
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