for 4 person

Carrot & oat mixture

90 g	rolled oats
½ tsp	baking powder
¼ tsp	ginger, grated
¼ tsp	cinnamon
½	vanilla pod, cut open lengthwise, seeds scraped out
1 pinch	sea salt
1 tbsp	cane sugar
½	organic lemon, use grated zest
150 g	carrot, grated
30 g	dried sour apricots, finely chopped
1	egg
2 dl	milk

Crunchy topping

3 tbsp	honey
30 g	butter, liquid
30 g	sunflower seeds
30 g	pumpkin seeds
70 g	walnuts, roughly chopped

How it's done

Carrot & oat mixture

In a bowl, mix all the ingredients up to and including the apricots, transfer to the prepared dish. Mix together the egg and milk, pour over the oat flakes.

Crunchy topping

In a bowl, mix the honey with all the other ingredients up to and including the walnuts until the mixture becomes slightly moist. Spread evenly over the oat flakes.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Allow to cool completely, separate with a fork.

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