Hi! I hope that you are having a beautiful Sunday so far. I woke up early and took Layla for a walk in the sunshine. Yes, sunshine here in Portland instead of rain! Later on I went to a potluck brunch with some of the other graduates and students of IIN . We had such a nice time visiting and learning about one another’s practices and experience with school. I decided to bring a breakfast type bar that our Dr.’s wife, Jennie, makes. I adapted her recipe to make it gluten-free and vegan and used some different spices than what it calls for.
If anyone is looking for a great place to get their spices, I highly recommend Penzey’s Spices . They have stores throughout the US as well as an online store. I love, love, love going there to smell and try out new spices. I used two of their spices in my recipe, but you can substitute with the alternate ingredients if you don’t have the Penzey’s spice listed.
Gluten-Free, Vegan Honey Carrot Bars
Adapted from Jennie Brouse’s Honey Carrot Bar
1/2 cup extra virgin coconut oil
1 cup honey
2 Tbls ground flaxseed + 1/4 cup+2 Tbls warm water
1/4 cup all-natural orange juice concentrate, thawed
1 Tbls vanilla
3 cups shredded carrots
2 cups gluten-free flour blend (make sure that it has some xantham gum in it)
2 tsp Penzey’s Cake spice or (1 1/2 tsp cinnamon & 1/4 tsp each nutmeg and ginger)
1/4 tsp finely ground sea salt
1/2 cup dried cranberries
1/2 cup candied ginger, diced
1/3 cup chopped walnuts (or nut of choice)
Preheat the oven to 350°f. Lightly grease a 9″x13″ cake pan with coconut oil. In a small cup, mix the flaxseed and water together. Let stand for 5 minutes. In a stand mixer, mix the coconut oil and honey together until well combined. Add in the flaxseed mixture, orange juice concentrate, vanilla and shredded carrots. Mix on low speed until well combined.
In a separate bowl combine the gluten-free flour, baking powder, baking soda, orange peel, cake spice and sea salt.
Add the flour mixture to the wet ingredients. With a wooden spoon, stir until just combined. Add in the dried cranberries, candied ginger and walnuts. Stir until just combined.
Pour batter into cake pan and bake for 40 minutes (time varies based on your oven.)
Let cool completely. Cut into squares and serve with tea or coffee.
This recipe is perfect for a Sunday breakfast or brunch. I probably wouldn’t eat it for breakfast every weekday morning, but it is a fun treat for our gluten-free, vegan eaters. Enjoy and let me know if you make it!