Seed Cakes
Servings
19
Servings
19
Ingredients
  • 1 large carrotwell washed
  • 1 Granny Smith apple
  • 6 driedunsulphured apricots
  • 1cup cottage cheese
  • 3cups mixed seedssuch as pumpkin, sunflower, sesame, chia seeds
  • 4 large organic eggs
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/8tsp ground nutmeg
Instructions
  1. Preheat oven to 350 F.
  2. On large holes of box grater, grate carrot and apple. Add to large bowl. Using scissors, cut apricots into bite-sized pieces and add to bowl with carrot and apple. To same bowl, add cottage cheese, mixed seeds, eggs, cinnamon, ginger, and nutmeg. Mix all together with a wooden spoon until well combined. Spoon 1/4 cup mounds onto parchment-lined baking tray, leaving a little room between each cake.
  3. Bake in preheated oven until firm to the touch, about 20 to 25 minutes. Let cool for 5 minutes on baking tray before transferring to wire rack to cool to room temperature.
  4. Seed cakes keep well refrigerated in an airtight container for up to 4 days.
Recipe Notes

Per serving: 109 calories; 5 g protein; 3 g total fat (1 g sat. fat); 16 g total carbohydrates (6 g sugars, 1 g fiber); 69 mg sodium