Carrot pumpkin cashew slice

March 26, 2018

Really quick to put together and satisfying option for lunch or dinner. Serves 4. Per serve: Cal: 414; Fat: 31.1g; Pro: 15.0g; Carbs: 15.7g

Meal Type: Dinner
Recipe Type: Vegetarian
Serves: 4
Prep time: 00:08
Cook time: 00:35


  • 2 Carrot
  • 200 grams Pumpkin
  • 1 cups Raw cashews, chopped
  • 1 cups Almond meal
  • 2 Eggs
  • 1 tablespoon Mixed herbs
  • 1 teaspoon Salt, Himalayan
  • 2 teaspoon Cajun spice


Preheat oven to 180 degrees and line a square baking tray with non stick paper.

Use the grating function on your food processor (or use grater) to grate the carrot and pumpkin (skinless). Switch blades to the normal mixing blade, add other ingredients and mix/pulse until blended but still granular in nature.

Transfer to baking dish and bake for 30-35 minutes until cooked.

Cut into four pieces. Enjoy with salad or as part of a roast meal if vegetarian.

For access to more recipes, articles, tips, meal planning tools and online nutrition coaching, sign up to my "Be More Awesome" plan today