These mini cakes have the natural sweetness from the carrot and fruits and the crunch from the nuts.

Recipe (sugar free, oil free):
Makes 12 mini bakes,
Almond milk – 1/3 cup
Lemon juice – 1tbsp

Oat flour – 1/3 cup
Spelt flour – 1/3 cup
Baking powder – 1/2tsp
Bicarbonate of soda – 1/4tsp
Vanilla paste – 3/4tsp
Carrot grated – 2tbsp
Apple grated – 1/2
Coconut flakes – 1tbsp
Dried pineapple chopped – 1/2 ring
Raisins – 5
Walnut halves chopped – 2
Cardamom powder – 1/4tsp

Oven/airfryer temperature 180°C

Mix together the milk and lemon juice together. Leave it for 10 minutes.
Mix the flours with the baking powder, bicarbonate of soda and cardamom powder. Add the carrots, apple, dried fruits, coconut and walnuts. Pour in the milk mixture and the vanilla paste. Mix everything together. Put teaspoons of the mixture into mini cake cases. Bake for 8 minutes or airfry for 6 minutes.

Original recipe:
Oat and Spelt Flour Waffles/ Raspberry and Blueberry Breakfast Bake by Jess Beautician