Carrot Cake Bars (Gluten Free, Dairy Free)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 egg
- 1/2 cup chopped walnuts
- 1 tsp vanilla
- 1/4 cup raisins
- 1/4 tsp ground nutmeg
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/4 cup almond milk
- 1/2 cup shredded carrot
- 1/2 tsp apple cider vinegar
- 1/2 cup almond flour (i used bob's red mill)
- 2 tbsp unsweetened shredded coconut
- 1 tbsp coconut flour (i used bob's red mill)
- 2 tbsp coconut oil melted and cooled
- 1 tbsp + 1 tsp coconut sugar (leave out the extra tsp to
- pinch of sea salt or real mineral salt
- Carbohydrate 9.00404027041265 g
- Cholesterol 20.6756944441683 mg
- Fat 16.6421528232432 g
- Fiber 2.07759997704044 g
- Protein 3.25870146335032 g
- Saturated Fat 7.97227452278693 g
- Serving Size 1 1 Serving (47g)
- Sodium 68.2432345004175 mg
- Sugar 6.9264402933722 g
- Trans Fat 1.29996375627118 g
- Calories 189 calories
Pre-heat the oven to 350° F.In a large bowl, combine all of the dry ingredients except for raisins, walnuts, and shredded coconut (almond flour, coconut flour, baking soda, baking powder, coconut sugar, ground nutmeg, ground cinnamon, salt)Add in the wet ingredients, mixing until everything is well-combined.Fold in the raisins, walnuts, and shredded coconut.Lightly spray or wipe a square treat pan (or muffin tin) with avocado oil or coconut oil (or you can use standard parchment baking cups if you're making muffins). NOTE: Make sure if you use oil, you wipe the pan after so that there really is very little oil left -- you want just enough to help remove them from the pan, not enough to make them soggy.Pour batter evenly into six bar or muffin slots (about ¼ to â…“ cup in each slot).Bake at 350* F for 15 minutes.Allow to cool completely before removing from the tin.Eat immediately or store in the refrigerator.
