Savoury Chickpea flour and Carrot Dinner Cake -- gluten free, grain free, vegan

In as much time as it takes to grate a few veggies, this dish can be prepped and thrown in the oven. I cheated and used the grater blade on my food processor this time because I was in a big hurry to get it into the oven. I've been really into chickpea flour lately, but the simplicity of this dish makes it a winner as well as delicious. Great for siding other things, or as a meal in itself.

ingredients:

2 cups shredded carrots
2 cups shredded sweet potato

2 tsp extra virgin coconut oil
2 cups water warm
2 cups chickpea flour
1/2 cup ground flax seeds

1 tsp sea salt
2 tsp chili powder
2 tbsp marjoram
1/2 tsp granulated garlic


1/2 tsp baking soda

2 tbsp apple cider vinegar

2 cups shredded carrots

2 cups shredded sweet potato

directions:

1. combine the batter ingredients with a whisk
2. add the shredded veggies
3. add the baking soda
4. add the apple cider vinegar
5. pour into a greased 3L glass baking dish and bake at 345 for 90 minutes