Servings: 9 Bars
Carrot Cake Breakfast Bars Recipe
These gluten free breakfast bars are infused with carrot cake flavors, yet are made with all natural ingredients. Enjoy one with some form of protein like Greek yogurt or cottage cheese for a complete breakfast!
Equipment
- 8-inch Baking Pan
Ingredients
- 2 large eggs
- ½ cup unsweetened almond butter
- 2 Tbsp avocado oil or melted coconut oil
- 1 tsp pure vanilla extract
- 1 cup finely ground almond flour
- ⅓ cup coconut sugar or brown sugar
- 1/3 cup unsweetened shredded coconut
- 1.5 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp ground ginger
- ¼ tsp sea salt to taste
- ½ cup grated carrots
- ½ cup grated apple
- ½ cup raw pecans or walnuts, chopped
- ½ cup raisins or dried cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch baking pan with parchment paper.
- In a large mixing bowl, stir together the eggs, almond butter, avocado oil, and vanilla extract until well combined. If your almond butter has been chilling in the refrigerator, microwave it for 30 seconds, or until it is easy to stir but not too hot. Note: you can also use a food processor to prepare this recipe instead of mixing everything in a large bowl.
- Add the rest of the breakfast bar ingredients to the mixing bowl and mix well until everything is combined and a thick batter forms.
- Spread the carrot cake mixture into an even layer in the prepared baking pan.
- Bake on the center rack of the preheated oven for 15 to 18 minutes, or until the edges are golden brown and the mixture appears to be set up.
Nutrition
Serving: 1Bar (of 9), Calories: 310kcal, Carbohydrates: 25g, Protein: 10g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 46mg, Sodium: 145mg, Fiber: 5g, Sugar: 18g
https://www.theroastedroot.net/carrot-cake-breakfast-bars/