Gluten Free...Vegan...Oil Free
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*
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.
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.
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.
Remove from oven and allow to cool on the pan for 5 minutes before transferring bars to a cooling rack.
Once cooled completely, top with a drizzle of coconut butter or icing.