Sticky Carrot Squares
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 tbsp ground flaxseed⅓ cup hot water½ cup unsweetened apple butter⅓ cup unsweetened almond milk½ cup canola oil¾ cup xylitol¼ tsp liquid stevia½ tsp sea salt2 tsp cinnamon½ tsp ginger½ tsp nutmeg¼ tsp cardamom1 ¼ cups gluten free all purpose flour½ tsp guar gum2 tsp baking powder1 tsp baking soda8 medium-large carrots, finely grated¼ cup raisins¼ cup slivered almonds, plus additional almonds for garnish
Preheat the oven to 350F and line a 9” square pan with a “sling” of greased foil.
In a bowl, whisk together flaxseed, water, apple butter, almond milk, oil, xylitol, stevia, salt and spices until thoroughly combined.
Add the flour, guar gum, baking powder and baking soda. Stir to combine well.
Fold in carrots, raisins and measured almonds.
Scrape into the pan and smooth the top. Sprinkle with additional almonds.
Bake for 30 minutes.
Cover pan tightly with foil and return to the oven for 15 minutes.
Remove bars from the pan (use the “sling”) and cut into 16 pieces - these will still be gooey.
Place pieces on a parchment or silicone lined baking sheet and bake 30 minutes.
Cool on the sheet, then store in an airtight container in the fridge up to 5 days.
Serving Size: Makes one 9" pan, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, whisk together flaxseed, water, apple butter, almond milk, oil, xylitol, stevia, salt and spices until thoroughly combined.
Add the flour, guar gum, baking powder and baking soda. Stir to combine well.
Fold in carrots, raisins and measured almonds.
Scrape into the pan and smooth the top. Sprinkle with additional almonds.
Bake for 30 minutes.
Cover pan tightly with foil and return to the oven for 15 minutes.
Remove bars from the pan (use the “sling”) and cut into 16 pieces - these will still be gooey.
Place pieces on a parchment or silicone lined baking sheet and bake 30 minutes.
Cool on the sheet, then store in an airtight container in the fridge up to 5 days.
Serving Size: Makes one 9" pan, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 163.3
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 47.2 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 2.2 g
- Protein: 1.8 g
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