Sticky Carrot Squares
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Sticky Carrot Squares calories by ingredient
Introduction
A perfect use for fresh garden carrots, these dense, just this side of squidgy carrot bars are packed with flavour, texture and indulgence, all while being vegan, gluten free and sugar free! Try them at your next family dinner, or bring a piece or two to work for lunch - you won’t be disappointed! Adapted from Jenna Zoe’s book Super Healthy Snacks and Treats A perfect use for fresh garden carrots, these dense, just this side of squidgy carrot bars are packed with flavour, texture and indulgence, all while being vegan, gluten free and sugar free! Try them at your next family dinner, or bring a piece or two to work for lunch - you won’t be disappointed! Adapted from Jenna Zoe’s book Super Healthy Snacks and TreatsNumber of Servings: 16
Ingredients
-
2 tbsp ground flaxseed
⅓ cup hot water
½ cup unsweetened apple butter
⅓ cup unsweetened almond milk
½ cup canola oil
¾ cup xylitol
¼ tsp liquid stevia
½ tsp sea salt
2 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp cardamom
1 ¼ cups gluten free all purpose flour
½ tsp guar gum
2 tsp baking powder
1 tsp baking soda
8 medium-large carrots, finely grated
¼ cup raisins
¼ cup slivered almonds, plus additional almonds for garnish
Directions
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.