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Carrot- Coconut Squares

February 5, 2017

I love carrot-y desserts- carrot cake, morning glory muffins, carrot smoothies, you name it and I make it and eat it! I recently mixed carrots and coconut together for the first time in these squares and LOVED the flavor combination. These squares are great for breakfast, dessert or an any time snack! They are vegan gluten free (use certified GF oats) and allergy friendly. This recipe is adapted from one of my favorite food sites, The Big Man's World

 

 

 

Carrot - Coconut Squares

1 1/4 c oat flour

1/4c unsweetened shredded coconut (if you don't love coconut, add an extra 1/4c oat flour) plus extra for the topping

1/3 + 1 tbsp coconut sugar (for a sweeter square use 1/2c)

1 tsp baking powder

1 c almond milk, or any other non- dairy milk (coconut milk would probably be amazing but I never tried it!)

1 flax egg (1 tbsp flax meal with 3 tbsp water, mix and let sit 5 minutes)

1 tsp vanilla 

1/3c coconut butter, melted (I just put the bowl in a larger bowl of hot water for a few minutes to melt)

1 carrot, shredded small

 

Mix wet and dry ingredients separately then combine. Place batter into an 8x8 pan lined with parchment paper and sprinkle coconut on top (pat down to make sure it bakes in). Bake on 350 for 25-30 minutes. Allow to cool before cutting. 

 

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