Carrot Cake Protein Bars

I went to the grocery store today to try to find some protein bars. Ha ha, god luck on finding them without nuts! I know there are some out there without nuts I just need to find them. But in the mean time I'm going to experiment. I found this recipe this morning. It sounds pretty good, but I'm going to omit the maple syrup with an alternative sweetener. Also, I'm going to use mashed bananas instead. So we'll see how they turn out and if they are some what edible!

 

Oil-free Carrot Cake Protein Bars

 

Wet

• 4 eggs
• 1 cup mashed banana or ¾ cup unsweetened apple sauce
• ¼ cup maple syrup
• 2 tbsp non-dairy milk
• 1 tbsp pure vanilla extract or flesh from 1 vanilla bean

Dry

• ½ cup coconut flour
• ½ cup unflavored protein powder
• ¼ cup ground or milled flax seed
• 1 tsp ground cinnamon
• ¼ tsp baking soda
• ¼ tsp ground nutmeg
• ¼ tsp sea salt
• pinch ground cloves

Add-ins

• ¾ cup shredded carrots
• ¼ cup raisins

Topping

• 2 tbsp coconut butter, melted

Directions

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.

http://www.healthfulpursuit.com/2012/07/oil-free-carrot-cake-protein-bars/