Recipe Tin: Carrot Cake Bars (GF)

Before Ro was born I imagined myself making all her food from scratch, using only the best quality ingredients, and never EVER adding sugar or sweeteners.  Because as every enlightened mommy knows–sugar is EVIL.  These are the ridiculous dreams of a naive first time mom.

Once I came to terms with the fact that my baby has her own tastes and opinions and I couldn’t give her bland foods forever, I made these Carrot Cake Protein Bars.  I altered the recipe a little since giving a baby protein powder is ill advised. Here’s the recipe from 86 Lemons, and I’ve added the substitutes  I made to make it baby friendly in red.

IMG_5671


 

CARROT CAKE PROTEIN BARS (VEGAN, GF)

Author: Leanne @ http://www.healthfulpursuit.com
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten-Free, American
Serves: 8 bars
INGREDIENTS
2 Tbsp Ener-G Egg Replacer * 4 eggs
½ cup warm water *NO WATER
2 ripe bananas, peeled and mashed
¼ cup maple syrup
2 Tbsp non-dairy milk *Whole Milk
1 Tbsp pure vanilla extract
½ cup coconut flour
½ cup unflavored, vegan, gluten-free protein powder *almond flour
¼ cup ground or milled flaxseed
1 tsp ground cinnamon
½ tsp gluten-free baking soda
¼ tsp ground nutmeg
¼ tsp sea salt
pinch of ground cloves
¾ cup shredded carrots
¼ cup raisins (optional)
INSTRUCTIONS
Preheat oven to 375°F and line a baking sheet with a silicon baking mat or parchment paper. Set aside.
Mix egg replacer and warm water together thoroughly (until it starts to get kind of foamy). Combine “egg” mixture, mashed bananas, maple syrup, non-dairy milk and vanilla extract in a large bowl with a hand or stand mixer.
Whisk together dry ingredients in a small bowl. Once incorporated, add to the wet mixture and mix until smooth.
Add shredded carrots and raisins and mix until just incorporated. Allow mixture to sit for 1-2 minutes to thicken up.
Using about ⅓ cup of mixture per bar, form it into a ball, then roll it between your palms so it begins to lengthen a bit. Press the form onto prepared pan and shape into a bar, about ¼” to ½” thick.
Bake bars for 22-25 minutes, or until an inserted toothpick comes out clean. The bottoms of the bars should be golden and the tops should be cracking slightly.


I bake about 8 of these and freeze half.  We tote them as a healthy portable snack when we are out and about.  Inevitably we end up eating them around our little friends and they all gobble them up too.  I’ve shared this recipe with at least 4 other moms and now I’m sharing with you.  Enjoy!

IMG_5681

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s