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The guilt-free carrot cake slice that will spice up your 2pm snack

The guilt-free carrot cake SLICE that will spice up your 2pm snack – and there’s NO baking required

  • Sydney teacher reveals her latest guilt-free recipe for No Bake Carrot Slice 
  • Katie Lolas, 35, blends dates, nuts, salt and coconut oil into a fine crumb
  • The tasty topping uses cream cheese, cinnamon, maple syrup and vanilla
  • She has also revealed her top five tips for making the perfect homemade pizza 


School teacher Katie Lolas has shared a delicious recipe for ‘No Bake Carrot Cake Slice’, which is sure to become an instant household favourite.    

‘Super speedy and really easy to make, this delicious raw treat is the perfect afternoon pick-me-up or post-dinner treat,’ the Sydney mum wrote alongside a snap of the treat on Instagram. 

Katie encourages everyone to give the No Bake Carrot Cake Slice a try as it’ll be ready in 40 minutes, can produce nine to 12 squares and includes affordable and healthy ingredients. 

Recipe: Katie Lolas’ No Bake Carrot Cake Slice

 

Ingredients: 

  • 10 medjool dates, deseeded
  • 1 cup walnuts 
  • 1/2 carrot, grated 
  • 1 cup unsalted roasted almonds
  • 2 tbsp coconut oil, melted 
  • 2 tbsp cinnamon  
  • Pinch of salt
  • 220g lite cream cheese 
  • 1 tsp cinnamon
  • 5 tbsp maple syrup 
  • 2 tsp vanilla essence
  • More cinnamon and walnuts for top 

Method:

1. Add dates, nuts, carrot, coconut oil, and salt to a food processor and blend the mixture into a fine crumb.

2. Pour the carrot mixture into a lined 20cm x 20cm tin pan and press down on the mixture firmly to create a base.

 3. In a small bowl add in cream cheese, cinnamon, maple syrup and vanilla, mixing until all is combined. 

4. Spread the cream cheese topping onto the slice base and top with extra cinnamon and walnuts. 

5. Place into the fridge to chill for 30 minutes to set before cutting into squares.

School teacher Katie Lolas has shared a delicious recipe for 'No Bake Carrot Cake Slice', which is sure to become an instant household favourite

School teacher Katie Lolas has shared a delicious recipe for ‘No Bake Carrot Cake Slice’, which is sure to become an instant household favourite 

To begin, add dates, nuts, shredded carrot, coconut oil, and salt to a food processor and blend the mixture into a fine crumb.

Next pour the combined mixture into a lined 20cmx 20cm tin pan and press the mixture firmly down into the pan to create a base.  

To a small bowl add cream cheese, cinnamon, maple syrup and vanilla, mixing until all is well combined. Spread this topping onto the slice base.  

Katie, a mum-of-one shares quick and easy recipes, meal prep inspiration and her healthy habits with no restrictions

Katie, a mum-of-one shares quick and easy recipes, meal prep inspiration and her healthy habits with no restrictions

Finally sprinkle the top of the slice with extra cinnamon, crushed walnuts and chill for 30 minutes to set before cutting it up into squares and enjoy!

Katie’s tips for how to make the perfect home-made pizza also gained attention online. 

Katie revealed that using bakers flour is a non negotiable when it comes to pizza dough and recommends using a 24- 72 hour recipe. 

The busy mum has said that less is better when it comes to creating the pizza toppings

The 35-year-old high school teacher said she is obsessed with cooking pizza in her barbecue

The 35-year-old high school teacher said she is obsessed with cooking pizza in her barbecue as it cooks it far more effectively than an oven 

What’s Katie’s go-to pizza dough recipe? 

INGREDIENTS

 2 1/2 cups of bakers’ flour

200ml cool tap water

1tbsp olive oil 

 A pinch of salt

1 1/3 tsps of yeast 

METHOD 

Mix 2 1/2 cups of bakers’ flour, 200ml cool tap water, 1 tbsp olive oil, a pinch of salt and 1 1/3 tsps of yeast/bread improver. Knead well.

Once the dough has been kneaded, I cover it with a damp cloth, so it doesn’t dry out and place it in the fridge for a minimum of 24hrs before using. 

Recipe makes one large pizza base.

Katie also revealed that using a barbecue stone cooks pizza far more effectively than an oven, and reminds us to never have a sticky dough base.

Katie’s final tip for making the perfect pizza is remembering ‘less is more’ when it comes to pizza toppings.

‘Easier said than done I know haha. I found the more toppings I added the harder it was to transfer to the stone, and sometimes it made the top a bit soggy. Now my mantra is less is more when it comes to toppings’, says Katie Lolas.



Read more at DailyMail.co.uk