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The guilt-free carrot cake that will spice up your 2 p.m. snack

The guilt-free carrot cake SLICE that will spice up your 2pm snack—and NO baking required

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


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

‘Super quick and really easy to make, this delicious raw treat is the perfect afternoon snack or after dinner,’ Sydney’s mum wrote alongside a photo of the treat on Instagram.

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

Recipe: Katie Lolas’ No Bake Carrot Cake Slice

Ingredients:

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

Method:

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

2. Pour the carrot mixture into a 20 cm x 20 cm baking tin lined with baking paper and press down firmly to form a base.

3. In a small bowl, add cream cheese, cinnamon, maple syrup, and vanilla and mix until combined.

4. Divide the cream cheese topping over the sliced ​​bottom and sprinkle with extra cinnamon and walnuts.

5. Refrigerate for 30 minutes to set before slicing into squares.

Teacher Katie Lolas shared a delicious recipe for 'No Bake Carrot Cake Slice', which is sure to become an instant household favorite

Teacher Katie Lolas shared a delicious recipe for 'No Bake Carrot Cake Slice', which is sure to become an instant household favorite

Teacher Katie Lolas shared a delicious recipe for ‘No Bake Carrot Cake Slice’, which is sure to become an instant household favorite

To start, add dates, nuts, grated carrot, coconut oil and salt to a food processor and grind the mixture into a fine crumb.

Then pour the combined mixture into a 20 x 20 cm baking tray lined with baking paper and press the mixture firmly into the pan to form a base.

Add cream cheese, cinnamon, maple syrup, and vanilla to a small bowl and mix until well blended. Divide this topping over the sliced ​​bottom.

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

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

Katie, a mom-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, ground walnuts and refrigerate for 30 minutes to set before slicing into squares and enjoy!

Katie’s tips for making the perfect homemade pizza also got attention online.

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

The busy mom has said less is better when it comes to making the pizza toppings

The busy mom has said less is better when it comes to making the pizza toppings

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

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

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

What is Katie’s pizza dough recipe?

INGREDIENTS

2 1/2 cups baker’s flour

200 ml cold tap water

1 tbsp olive oil

A pinch of salt

1 1/3 teaspoon yeast

METHOD

Mix 2 1/2 cups baker’s flour, 200 ml cold tap water, 1 tbsp olive oil, a pinch of salt and 1 1/3 tsp 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 put it in the fridge for at least 24 hours before using.

Recipe makes one large pizza base.

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

Katie’s final tip for making the perfect pizza is remember “less is more” when it comes to pizza toppings.

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

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