Oil free carrot cake Protein bars (stage 3)

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    •4 eggs
    •1 cup mashed banana or ¾ cup unsweetened apple sauce – see note
    •¼ cup maple syrup (replace with manuka honey
    •2 tablespoon non-dairy milk
    •1 tablespoon pure vanilla extract or flesh from 1 vanilla bean

    •½ cup coconut flour
    •½ cup unflavored protein powder (substitute with something else like teff)
    •¼ cup ground or milled flax seed
    •1 teaspoon ground cinnamon
    •¼ teaspoon gluten-free baking soda (double if using this product)
    •¼ teaspoon ground nutmeg
    •¼ teaspoon sea salt
    •pinch ground cloves

    •¾ cup shredded carrots
    •¼ cup raisins (don’t use)

    •2 tablespoon coconut butter, melted
    1.Preheat oven to 375F and line an baking sheet with a silicon baking mat or parchment paper. Set aside.
    2.Combine wet ingredients in a large bowl with a hand or stand mixer.
    3.Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth.
    4.Add shredded carrots and raisins. Allow to sit for 1-2 minutes to thicken up.
    5.Scoop approximately ⅓ cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet, I found that was easiest.
    6.Bake bars for 22-25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars or golden, and the tops are cracking slightly.
    7.Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack
    8.Once cooled completely, top with a drizzle of coconut butter.


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