Fruit and Nut Casserole with Avocado Frosting
3 eggs, beaten
1/2 c. coconut oil
1/2 c. unsweetened applesauce
1 tsp vanilla extract
1/4 c. of Splenda
2 tsp baking soda
1 tsp baking powder
1 TBSP ground cinnamon
1 c. of soy nuts, ground
1 c. of almond meal
1 c. of unsalted peanuts, ground
3/4 pound baby carrots
1 optional dusting powdered sugar
1 medium avocado
1 c. powdered sugar
1 tsp lemon juice
Preheat a round 5-quart crock pot with the lid on at high for 15 minutes.
Blend together the first eight ingredients in a large bowl and set aside. Combine the soy nuts, almond meal, peanuts, and baby carrots together in the Ninja. You can ground everything together. Combine all ingredients in large bowl.
Spray the bottom and lower sides of the preheated crock pot with the cooking spray oil.
Pour the batter evenly into the crock pot.
Cover and bake for 45 minutes to 1 hour. Top of casserole should be golden brown. Remove from heat and place in fridge.
When cooled, remove casserole by flipping crock pot over. The casserole may not remain intact, which is okay. Scoop casserole into tin and pat down. Place back in fridge.
Combine all ingredients in the Ninja and blend well. Place frosting in jar and cool until ready to serve the casserole.
Spread frosting on casserole and serve with large spoon. Dig in!