Carrot Cake Protein Bars
Gluten Free...Vegan...Oil Free
Ingredients:
2 Tbsp Ener-G Egg Replacer
½ cup warm water
2 ripe bananas, peeled and mashed
¼ cup maple syrup
2 Tbsp non-dairy milk
1 Tbsp pure vanilla extract
½ cup coconut flour
½ cup unflavored, vegan, gluten-free protein powder*
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)
2 Tbsp coconut butter, melted*
STEP 1:
Preheat oven to 375°F and line a baking sheet with a silicon baking mat or parchment paper. Set aside.
STEP 2:
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.
STEP 3:
Whisk together dry ingredients in a small bowl. Once incorporated, add to the wet mixture and mix until smooth.
STEP 4:
Add shredded carrots and raisins and mix until just incorporated. Allow mixture to sit for 1-2 minutes to thicken up.
STEP 5:
Leanne says to use about ⅓ cup of mixture per bar, which is what I did. However, next time I would prefer smaller, narrower bars, so I would only use a ¼ cup or less. Form the mixture 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.
STEP 6:
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. My oven seems to run cool, so I baked mine the full 25 minutes and I think they could have used about an extra 5 minutes or so.
STEP 7:
Remove from oven and allow to cool on the pan for 5 minutes before transferring bars to a cooling rack.
STEP 8:
Once cooled completely, top with a drizzle of coconut butter or icing.
Gluten Free...Vegan...Oil Free
Ingredients:
2 Tbsp Ener-G Egg Replacer
½ cup warm water
2 ripe bananas, peeled and mashed
¼ cup maple syrup
2 Tbsp non-dairy milk
1 Tbsp pure vanilla extract
½ cup coconut flour
½ cup unflavored, vegan, gluten-free protein powder*
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)
2 Tbsp coconut butter, melted*
STEP 1:
Preheat oven to 375°F and line a baking sheet with a silicon baking mat or parchment paper. Set aside.
STEP 2:
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.
STEP 3:
Whisk together dry ingredients in a small bowl. Once incorporated, add to the wet mixture and mix until smooth.
STEP 4:
Add shredded carrots and raisins and mix until just incorporated. Allow mixture to sit for 1-2 minutes to thicken up.
STEP 5:
Leanne says to use about ⅓ cup of mixture per bar, which is what I did. However, next time I would prefer smaller, narrower bars, so I would only use a ¼ cup or less. Form the mixture 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.
STEP 6:
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. My oven seems to run cool, so I baked mine the full 25 minutes and I think they could have used about an extra 5 minutes or so.
STEP 7:
Remove from oven and allow to cool on the pan for 5 minutes before transferring bars to a cooling rack.
STEP 8:
Once cooled completely, top with a drizzle of coconut butter or icing.
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