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Recipe by:Christine Roseberry
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Spiced Carrot and Apple Breakfast Bars
Prep:10minTotal:20minServes:6
Ingredients
- 2 1/2cupscarrot pulp(or shredded carrots)
- 5apple rings(dried)
- 5blonde figs(dried, soaked in pure water until soft))
- 1/2cupcoconut flour( just ground shredded coconut in a coffee grinder or food processor)
- 3/4cupbuckwheat flour (ground buckwheat)
- 2 1/2cupsdates(medjool, pitted, (soak for 20 minutes if not soft)
- 2tspcinnamon
- 2tspvanilla extract
- hemp seeds(for garnish)
- 1cupcrushed walnuts(optional: or pecans, or pumpkin seeds)
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- Place above ingredients (except hemp seeds) in a food processor and pulse blend until it becomes a coarse sticky mix. Make sure not to over process it. The texture should be coarse and chunky. (optional) If you are using nuts first scoop the mixture into a bowl and add them in mixing in well with your hands.
- Scoop out in a 8×8 dish and firmly press the mix into the dish.
- Sprinkle on hemp seeds and place in the fridge to chill for about an hour. Slice and serve.
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Ingredients
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Directions
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Notes
Note: If you want to have these ready for on the go slice them and wrap each one individually. Buckwheat flour can be substituted with gluten-free rolled oat flour, or almond flour (not nut free).
