A healthy take on carrot cake for quick and tasty on the go breakfast.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: Vegan
Keyword: carrot
Servings: 16servings
Calories: 145kcal
Author: Trish Cowper | the infinebalance food blog
Ingredients
¾cupalmond milk
½cupalmond butteror nut butter of your choice - peanut, sunflower, etc
1teaspoonvanilla
¼cupmashed bananaabout ½ of a large banana
¼cupliquid sweeteneragave, maple syrup or brown rice syrup
1cupgrated carrotabout 2 large
2tablspoons ground flaxseed meal
1½cuprolled oats
½cupwhole wheat flour
1teaspoonbaking soda
1teaspooncinnamon
for the frosting:
1cupicing sugar
¾teaspoonground cinnamon
1-2tablespons of almond milkor more to desired consistancy
Instructions
Preheat oven to 350
Line an 8X8 baking pan with parchment paper and set aside.
In a bowl, combine the first 7 ingredients and mix well.
Add remaining ingredients and stir until just combined.
Spoon into the prepared baking pan and bake for 32-35 minutes, or until toothpick inserted into center of bars comes out clean.
Once completely cool, cut into bars.
Combine icing sugar and cinnamon in a small bowl. Add almond milk, 1 tablespoon at a time and mix well before adding more. Repeat until desired consistency is reached. I prefer a thicker glaze. Drizzle over bars. Allow glaze to harden before storage.
Alternative, skip frosting and wrap each bar individually in plastic wrap and store in the freezer for quick take-along snacks.
Notes
Nutritional information is based on 16 snack-sized bars and includes the frosting. Consider adding walnuts. pecans or raisins to the bars for fun.Bars, with frosting, will keep in a sealed container and refrigerated for about 1 week.If freezing these bars, skip the frosting. Unfrosted bars will keep frozen for several months.