My intrepid husband slash sous chef was craving a carrot cake style quinoa bar for a mid-morning snack. To be exact, he said, Hey. I'm craving a carrot cake style quinoa breakfast bar. You know. For breakfast. To which yours truly replied, Look who wants to get fancy. My chocolate chip quinoa breakfast bars aren't good enough for you? Now you need frosting?
To which said long suffering husband replied, Frosting makes everything better.
Who am I to argue with that?
Karina's Frosted Carrot Quinoa Bar Recipe
We love chopped walnuts in our carrot cake, not to mention most muffins and tea breads, but if you prefer pecans, darling, knock yourself out. Nut-free? Add raisins instead.
1 cup quinoa flakes
1 cup sorghum flour
1/2 cup potato starch or tapioca starch
1/4 cup coconut flour
1/4 cup almond flour
1 cup light brown sugar, packed
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/4 teaspoon baking powder
3/4 cup coconut oil, melted
3 free-range organic eggs, beaten or Ener-G Egg Replacer
1/4 cup pure maple syrup or agave nectar
1 tablespoon bourbon vanilla
1 teaspoon lemon juice
1 cup grated carrots
3/4 cup chopped walnuts (or raisins)
Preheat the oven to 350º F. Line a 9x12-inch baking pan with parchment.
In a mixing bowl, whisk together the flours and dry ingredients.
Add in the melted coconut oil, eggs or egg replacer, maple syrup, vanilla and lemon juice. Beat until the batter is smooth and sticky.
Stir in the grated carrots and chopped walnuts.
Spread the batter evenly in the baking pan.
Bake in the center of the oven for about 22 minutes until firm to the touch.
Cool on a wire rack.
Frost with vegan cream cheese icing- find my Maple Cream Cheese Icing recipe here.
Chill frosted bars before wrapping, to set the icing. These freeze beautifully. Remove wrap before defrosting to keep the icing from sticking.
Makes 24 small bars.
Cook time: 22 minutes
Recipe Source: glutenfreegoddess.blogspot.com