Carrot Cake Breakfast Bars

Mar 8

1 1/2 cups Almond Flour

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Sea Salt

1/2 tsp Baking Soda

3 Egg

1/4 cup Maple Syrup

1 tsp Vanilla Extract

1 1/2 cup Grated Carrot

1/2 cup Walnuts (chopped)

1/4 Navel Orange (zested)

Preheat the oven to 350oF (177oC). Line a baking pan with parchment paper.
In a large bowl, add the almond flour, cinnamon, nutmeg, sea salt and baking soda. Whisk together to combine.
In a separate medium sized bowl add the eggs, maple syrup, coconut oil and vanilla. Whisk together. Then add the carrots, walnut and orange zest and whisk again.
Add the wet ingredients to the dry ingredients and stir to combine. Pour into your prepared pan and bake for 25 to 27 minutes.
Remove from the oven and let them cool before slicing evenly into bars. Enjoy!

Baking Pan Size: Use an 8x8 baking pan if making the standard 10 servings.
Optional Icing Drizzle: For the standard serving size of 10: Melt 3 tablespoons of coconut butter with 1 teaspoon of coconut oil over low heat. Then drizzle on top of the squares once they have completely cooled.
Leftovers: Store in the fridge in a sealed container for up to 5 days. Freeze for longer.
Flour: This recipe was developed and tested using almond flour only. We have not
tested other flours with this recipe, but if you try a different flour combination, let us know how it turns out!
Maple Syrup Coconut Oil (melted)