No-Flour, No-Sugar Oatcake with Apple and Carrots

Preheat the oven to 356°F (180°C). Grease or line your baking dish to avoid sticking.

In a large mixing bowl, combine the whole and ground rolled oats. Pour in the hot milk and mix well until the oats are fully soaked.

In a separate bowl, whisk the egg yolks until light and creamy, then add them to the oat mixture.

In another clean bowl, whisk the egg whites until stiff peaks form, ensuring they stay fluffy.

Add the grated carrot, diced apple, vegetable oil, stevia, baking powder, cinnamon, salt, vanillin, and chopped dried fruit to the oat mixture. Stir until everything is nicely combined.

Gradually fold the whipped egg whites into the mixture, being careful to maintain as much air as possible for a lighter texture.

Gently fold in two-thirds of the chopped walnuts.

Pour the batter into the prepared baking dish, spreading it evenly.

For the crumb topping, mix the remaining whole rolled oats with ground cinnamon, honey, and the remaining walnuts. Scatter this mixture over the batter.

Bake in the preheated oven for approximately 50 minutes or until the top is golden brown and a toothpick comes out clean.

For the cream, combine the oats, white chocolate, milk, and cornflour in a microwave-safe bowl.

Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.

Serve slices of the oatcake warm, drizzled with the creamy topping.