Coconut Flour Carrot Bars (Grain Free)

Looking at what I’ve compiled to post for the next month, I’ve realized that I have a lot of recipes dealing with butternut squash. To break up this pattern, I’ve got some carrot bars to share (Back to butternut squash next week!)

Now, I’m very fond of these bars as I practically lived off them last semester. Plus, they’re bright orange (more so than what the pictures show) and you all know I’m a sucker for pretty colors 🙂 I usually cut these into bite-sized pieces and pop them into my mouth as I run out the door.

Coconut Flour Carrot Bars (Grain Free) 

Ingredients: 

2 cups carrots, shredded*

1 cup plain whole milk organic yogurt

2/3 cup honey

2 tsp pure vanilla extract

2 tbsp grounded flaxseed

1 cup coconut flour

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1/4 cup raisins (or dark chocolate chips)

1/4 cup coconut flakes

1/4 cup chopped almonds

*To shred, place carrots in a food processor and pulse until they are in small pieces

Directions: 

Preheat the oven to 350 and spray a greased 9×13 baking pan. In a large bowl, combine the shredded carrots, yogurt, honey, vanilla extract, and flaxseed. Let sit for 5 minutes. Meanwhile, in a separate bowl, combine the coconut flour, cinnamon, baking soda, and salt. Add in the raisins/chocolate chips, coconut flakes, and almonds. Add the coconut flour mixture to the wet mixture. Stir altogether and pour into the baking pan. To spread the batter evenly, press down with a spatula or with your hands. Bake for 20 minutes. Let sit for 20 minutes before cutting with a plastic knife. To intensify flavor and harden, store in the fridge.

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