Who doesn’t love carrot cake?!
I’m a huge fan and this blondie bar recipe was a hit at my monthly community circle, and I plan to make it one of my go-to’s for summer potlucks and events.
Experiment with this easy recipe and see how the people in your life love it too!
Ingredients:
- 8oz Miyoko’s vegan butter (or any organic butter you desire)
- 1c organic coconut brown sugar (I use Thrive Market’s coconut brown sugar)
- 2t organic vanilla extract
- 2 farm fresh, hormone-free, happy chicken eggs
- 1 bunch of organic carrots, grated
- 1.5c gluten-free or grain-free flour blend (I use 1 cup organic almond flour, 1/4 c organic coconut flour, 1/4c tapioca flour)
- 1t organic ginger
- 1t organic cinnamon
- 1t Celtic Sea salt (highest mineral content)
Step one: Preheat oven to 350, place parchment paper in glass 8×8 pan
Step two: Mix all ingredients together until well blended
Step three: Pour into pan and bless.
Step four: Bake for 35-45 minutes or until a knife comes out of the center clean.
Step five: Let sit for 15 minutes to cool down.
Step six: Cut with a shark knife into bars once cool. Can top with organic frosting from Simple Mills or Miss Jones brands (I used cream cheese flavor from Miss Jones on this and it was delish!).
Bless before taking to your friends & family and enjoy! XX
