Carrot Cake Breakfast Bars

These Carrot Cake Breakfast Bars are THE most popular recipe on my instagram page, so I figured it was about time it lived on the blog.

I make this recipe on repeat and the whole family enjoys it. I love to have it for breakfast (cheers to sneaking in veggies!) or with a hot drink mid-day.

Carrot Cake Breakfast Bars Recipe



1.5 cups almond flour
1 Tbsp coconut flour
2 Tbsp maple syrup OR 1/4 c coconut sugar
1/3 cup shredded carrot
1/4 cup chopped pumpkin seeds
1/4 cup raisins
2 eggs
2 Tbsp ghee (or sub butter)
2 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
small pinch of pink salt


4 Tbsp coconut butter – I do Vanilla Cake Batter or Honey Pecan Pie (melted)
2 Tbsp raw honey


Preheat oven to 350. Combine all the dry ingredients and set aside in a bowl.

Use a food processor or cheese grater to shred and chop the carrots.

Slowly combine the rest of the ingredients (saving the raisins for stirring in at the end). Add the dry ingredients into the wet.

Line an 8×8 glass dish with parchment paper and press in the mixture.  It should be quite dense.

Bake for 20-25 minutes and let sit for 10 (if you can wait!)

Drizzle the icing mixture over the top of the bars. Store in the fridge to retain freshness!


The honey and coconut butter blend easily to make a simple, healthy topping that’s incredibly tasty!

Carrot Cake Breakfast Bars Printable Recipe

Below you’ll find a printable recipe for your convenience. You’ll want to keep this in your kitchen binder or other handy location to make often!


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Texas Girl Guacamole

If you’re from Texas, you’ve got to have your own signature guacamole recipe. It’s just in our southern blood. I grew up disliking guacamole because I was used to thinking of it as whipped green mush. It was a side item to a fajita platter that I often passed right over. That is, until one day I was in the kitchen with my dad and he made some and had me try it…

“But I don’t like guacamole,” I said definitively.

He said “Just try it.”

I loved it so much I made him make more and pass it around to friends. I would carry it into home and triumphantly say, “This MY dad’s guacamole!”

I learned how to make it from my dad, but I add my own little flair with a kick of orange, pumpkin seeds, and goat cheese. Now I know this sounds strange, but trust me on this one. One of our favorite restaurants in Austin, Z Tejas, did this with their guacamole and it has become a staple topping set for us ever since.

The trick to keeping guacamole fresh (as possible) is to save those pits and place them in with the leftovers…that is, if there are any! I also find the citrus helps to stave off some of the browning that can occur as well.

My family loves to have this with some nice and salty chips and I like to top a crunchy rice cake with it and add sriracha!

Texas Girl Guacamole Recipe

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Almonds & Cream Matcha Latte

I like this warming twist on your standard matcha.  The hint of almonds, the creamy blends, and the cinnamon-sprinkled froth make this feel extra special.

almonds & cream matcha latte

To recreate it at home, see the recipe below!

Almonds & Cream Matcha Latte Recipe

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Mayo-Free Crunchy Tuna Salad

I LOOOOVE tuna! Don’t care if I get complaints from the whole family on how it smells and they won’t sit by me. I won’t ever stop cause it is just my favorite kind of sandwich!

Homemade healthy tuna salad sandwich with peppers

Right now while we are all quarantined at home for COVID, I think it’s the perfect time to have a great tuna salad recipe to whip up. Tuna is shelf stable and readily available, in a time where most of the meats are cleared off the shelves. It’s also loaded with all the healthy omegas and fats!

Mayo-free tuna salad in bowl with a side of toasted bread

I like to make this and store it in the fridge for a nutritious lunch or for a mid-day snack. I love them on my Citrus Cilantro Crackers too!

mayo-free tuna salad sandwich on lettuce

Mayo-Free Crunchy Tuna Salad Recipe

healthy homemade tuna salad recipe


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Chocolate Chunk Sourdough Bread

This is one of those recipe that not a single person in the family can “wait for it to cool”. True story, my son once just plucked half the top of it off when I left the room so he could partake. Made for quite an ugly loaf, but who can blame the guy?

The key to this recipe is to wait until the very end of the fermentation process before you add in the chocolate. Sourdough, and the process of fermentation, can build quite a bit of natural heat. My method for baking it adds even more, so you don’t want the chocolate to melt all over and make too big of a mess in the bread.

homemade chocolate chunk sourdough bread

My favorite chocolate to use for this is a Honey Mama’s chocolate bar. I take it and chop it up into chocolate chunks…this is not a precise science, just chop it about the size you’d like it to be in the bread!

sliced chocolate chunk sourdough bread

Adding a drizzle of honey will make this bread all the more decadent. Or sometimes I’ll even add hazelnut butter! If I’m having guests over, I’ll sometimes cut it into strips to serve alongside some coffee or a hot beverage of choice.

chocolate chunk sourdough bread topped with honey

Chocolate Chunk Sourdough Bread

sliced homemade chocolate chunk sourdough bread with honey

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welcome to my table

Hello friend! I'm Rachel Stricklin and I'm so happy you have landed here!


My recipes are focused on whole food ingredients and are meant to bring you warmth, nourishment, and a

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