Name: Carrot Cake Breakfast Bars
Ingredients: 5 ½ cups almond flour; 1 tbsp coconut flour; 1 tbsp maple syrup or 1/4 c coconut sugar; ⅓ cup shredded carrot; ¼ cup chopped pumpkin seeds; ¼ cup raisins; 2 eggs; 2 tbsp ghee (or sub. butter); 2 tsp vanilla extract; 1 tsp cinnamon; 1 tsp baking powder; ½ tsp baking soda; small pinch of pink salt; Icing; 4 tbsp coconut butter - I do Vanilla Cake Batter or Honey Pecan Pie (melted); 2 tbsp raw honey

AuthorRachel Stricklin

Yields1 Serving

5 ½ cups almond flour

1 tbsp coconut flour

1 tbsp maple syrup or 1/4 c coconut sugar

⅓ cup shredded carrot

¼ cup chopped pumpkin seeds

¼ cup raisins

2 eggs

2 tbsp ghee (or sub. butter)

2 tsp vanilla extract

1 tsp cinnamon

1 tsp baking powder

½ tsp baking soda

small pinch of pink salt

Icing

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 8x8 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!

Ingredients