Vegan Blueberry Crisp

12 servings
Per serving : 219 calories / 38 g carbs / 4 g fat / 8 g proteins / 4 g fiber
Ingredients
750 ml (3 cups) carrots, grated
375 ml (1 ½ cup) pumpkin purée (canned)
125 ml (1/2 cup) pineapple, cut into small dices
125 ml (1/2 cup) maple syrup
3 eggs
10 ml (2 teaspoons) pure vanilla extract
375 ml (1 ½ cup) whole wheat flour
250 ml (1 cup) all-purpose flour
10 ml (2 teaspoons) baking powder
10 ml (2 teaspoons) cinnamon
5 ml (1 teaspoon) baking soda
2.5 ml (1/2 teaspoon) nutmeg
Icing
125 ml (1/2 cup) 0 % fat plain yogurt
125 ml (1/2 cup) light cream cheese
125 ml (1/2 cup) icing sugar
Directions
Bon appétit!
By Sophie Blais
Carrot and Pineapple Cake is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2014
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