add 1 chopped apple and 3-4 chopped carrots to a food processor, pulse until fine, then set aside. clean out food processor.
blend the wet ingredients in the food processor until well-combined, then transfer to a mixing bowl
* 1 flax egg (2 Tbsp ground flaxseed meal + 5 tbsp water, let sit for 5 minutes)
* 1/4 cup olive oil * 1 mashed ripe banana
* 1/4 cup maple syrup
* splash of vanilla
in a separate bowl, mix the dry ingredients * salt
* 2/3 cup gluten-free oats
* pinch of baking powder
* 1 + 1/2 cup almond flour
pour the dry mix into the wet mix and stir by hand (i sort of folded mine) until a thick batter forms. then fold in the pulsed carrots/apples. pour batter into a greased brownie pan and bake at 350 for about 40 minutes. while that’s cooking, blend the frosting.
* 1 cup raw cashews (soaked overnight, then rinsed and drained)
* 1 tbsp coconut oil * 1/3 cup coconut milk
* 2 tbsp lemon juice
* 3 tbsp maple syrup
blend all ingredients in a food processor (i let mine run for about 3-4 minutes). pour into a tupperware or jar and place in fridge to set (about 2 hours). once cake is cooled, spread icing on top and place back in fridge for about a half hour to set.