1. Preheat oven to 180 °C (350 °F).
2. Butter the bottom of a 20 x 20 cm (8 x 8 in.) square cake pan and add flour.
3. In a large bowl, beat eggs and brown sugar. Add yogurt and applesauce, then beat until smooth.
4. In another bowl, mix the two types of flour, wheat germ, baking powder and salt.
5. Gradually mix the dry ingredients into the wet ingredients, whisking well to avoid lumps. Add grated apple and carrot along with the chopped hazelnuts and pecans. Mix well.
6. Pour mixture into pan and bake for 50 minutes.
7. Once cooled, cut into 12 equal portions. Slice each portion in half, spread one side with Nutella® and place the other half on top to create a breakfast sandwich.

Chef’s secret

For an on-the-go snack, simply wrap your sandwich in parchment paper and you’re away!