INGREDIENTS:
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1 box cake mix
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1 carrot stick
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1 small butternut pumpkin
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1 stick celery
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1 small zucchini
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2 eggs (or 4 tsp of egg replacer)
UNITS:
DIRECTIONS:
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Preheat skillet to 120°C.
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While skillet is preheating, place the cake mix and eggs (or egg replacer) into the mixing bowl.
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Shred the vegetables using food cutter cone #1 into the bowl.
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Mix to a firm paste, cut more vegetables if needed.
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Do not make the mixture too wet.
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Spray a bit of oil into the bottom and sides of the skillet.
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Pour cake mix into the skillet and cover.
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Cook for approximately 20 to 25 minutes or until done. Test with a knife, it is ready when knife comes out of cake clean.
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Gently shake pan to release cake.