Spiced Carrot and Apple Breakfast Bars

Name: Spiced Carrot and Apple Breakfast Bars
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 2 1/2 cups carrot pulp ((or shredded carrots)); 5 apple rings ((dried)); 5 blonde figs ((dried, soaked in pure water until soft))); 1/2 cup coconut flour (( just ground shredded coconut in a coffee grinder or food processor)); 3/4 cup buckwheat flour ( (ground buckwheat)); 2 1/2 cups dates ((medjool, pitted, (soak for 20 minutes if not soft)); 2 tsp cinnamon; 2 tsp vanilla extract; hemp seeds ((for garnish)); 1 cup crushed walnuts ((optional: or pecans, or pumpkin seeds))

Posted on June 17, 2015 by Christine Roseberry in Breakfasts

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

What better way to start the day than spiced carrot and apple breakfast bars! It’s like a cookie, but it’s a nutritious breakfast! With some fresh orange juice or a killer smoothie, you’ll be in real fine shape.

This is a particularly good breakfast for those of us who aren’t really morning people. Save yourself the hassle of having to engage in early morning thinking, and have these breakfast bars ready for you as soon as you wrench yourself out of bed!

Or, if you are a morning person, these breakfast bars make for an awesomely portable snack to take with you on your early morning jog! Really, there’s no way to lose!

If you’re into juicing, you can save up your carrot pulp to make these tasty breakfast bars. Otherwise, you can use shredded carrots. Either way, you’ll be on your way to a wonderful day!

Or, if you are a morning person, these breakfast bars make for an awesomely portable snack to take with you on your early morning jog! Really, there’s no way to lose!

If you’re into juicing, you can save up your carrot pulp to make these tasty breakfast bars. Otherwise, you can use shredded carrots. Either way, you’ll be on your way to a wonderful day!

Ingredients

2 1/2 cups carrot pulp (or shredded carrots)
5 apple rings (dried)
5 blonde figs (dried, soaked in pure water until soft))
1/2 cup coconut flour ( just ground shredded coconut in a coffee grinder or food processor)
3/4 cup buckwheat flour (ground buckwheat)
2 1/2 cups dates (medjool, pitted, (soak for 20 minutes if not soft)
2 tsp cinnamon
2 tsp vanilla extract
hemp seeds (for garnish)
1 cup crushed walnuts (optional: or pecans, or pumpkin seeds)

Servings:

Units:

Directions

Prep

10 min

Total

20 min

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.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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).

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Chef: Christine Roseberry

Christine Roseberry is a Registered Nurse and Holistic Nutrition Practitioner. She has been healing from fibromyalgia naturally through a raw food diet and healthy lifestyle. It is her hope to inspire you to take charge of your own health to create that GLOWING health from the inside out!