Carrot Cake Breakfast Bars

{nut-free, gluten-free, dairy-free}

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I love carrot cake.  I also love breakfast.  So it would make sense that I whip up some carrot cake bars that were less sweet, made from only whole foods and would be perfect for breakfast or a mid-afternoon snack.  A little experimenting in the kitchen, and I came up with this!

 

Ingredients:

12 large medjool dates (remove pits)

4 large carrots (chopped)

1 c of shredded coconut

1.5 c old fashioned gluten free oats

1/2 tsp baking soda

1/2 tsp sea salt

cinnamon/nutmeg/pumpkin pie spice (to taste)  I did about a teaspoon each

4 flax/chia eggs (vegan version) or use 4 egg whites

1/3 cup of water

Mix carrots, dates, coconut together in the food processor until blended well.

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Place mixture in a bowl and mix in the oats, salt, spices, baking soda.  Then mix in the vegan egg and water.

Coat a pan with coconut oil, scoop mixture into a pan – I used an 8″ x 8″ square pan – and spread evenly.

 

Pop into the oven at 350 degrees F and baked for 30 mins.

Allow pan to cool and cut into bars.   Try not to eat them all at once. 🙂

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