This is a recipe I have had tucked away in my Pinterest queue for just the right day. It’s totally vegan and gluten-free. It’s so nice to have things you can just grab and they’re all sweet and tasty. If you are interested in keeping it gluten-free, you’ll need to make sure your baking soda is gluten-free as well. The recipe suggests using a stand mixer, but I think it could have been done by hand. One less thing to wash. And just a note from the wise, always remove your scarf before operating a mixer. Always! Raisins are optional and you could just skip them all together, but they definitely add just a little something extra. You could also add some chopped walnuts or shredded, unsweetened coconut. Both would be deeee-licious!
Carrot Cake Protein Bars
- Prep Time: 20 mins
- Cook Time: 24 mins
- Total Time: 44 minutes
- Yield: 12 bars 1x
Description
Ingredients
Scale
- 2 tbsp. Ener-G Egg Replacer
- ½ cup warm water
- 2 ripe bananas, peeled and mashed
- ¼ cup maple syrup
- 2 tbsp. non-dairy milk
- 1 tbsp. pure vanilla extract
- ½ cup coconut flour
- ½ cup protein powder, vegan, gluten-free
- ¼ cup ground flaxseed
- 1 tsp. ground cinnamon
- ½ tsp. baking soda
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
- pinch of ground cloves
- 1 carrot, shredded
- ¼ cup raisins (optional)
- 2 tbsp. powdered sugar
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper and set aside.
- Whisk egg replacer and warm water together until foamy and a little thick. Combine egg replacer mixture, mashed bananas, maple syrup, non-dairy milk and vanilla extract in a large bowl or you could do this is a stand mixer.
- Whisk together dry ingredients in a small bowl. Once incorporated, add to the wet mixture and mix until smooth.
- Add shredded carrots and raisins and mix until just incorporated.
- Use a ¼ cup measuring cup to scoop out some dough. Form the mixture into a ball, then kinda squish it and stretch it out to form a bar shape. They should be a little less than ½ inch thick.
- Bake bars for 22-25 minutes. The bars will get a little golden brown and start to crack a bit.
- Let the bars cool for 5 minutes before transferring them to a cooling rack.
- Once cooled completely, mix the powdered sugar with enough water to form a drizzly icing. Frost your bars and enjoy!
Lisa
I'm impressed that you didn't use a mold to get your bar shape. Do you think a cookie cutter would work well with this dough?
Well Vegan
@Lisa - You could definitely use a cookie cutter, get all Martha Stewart on those bars, but the dough is surprisingly easy to work with.