Cook Book Recipe 22

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Source Image: ../images/cook-book/cook-book-recipe-22.JPG

Carrot Bars (Triple Batch)

Ingredients

• 6 carrots, chopped
• 48 oz pineapple with juice
• 9 flax eggs
• 9 c. gluten free oats (2.11#)
• 6 c. walnuts (1.55#)
• 1 ½ c. raisins (.61#)
• 1 ½ c. craisins (.57#)
• 1 ½ c. coconut flakes (.28#)
• 2 ¾ c. coconut oil, melted (.33#)
• 4 ½ c. almond flour (1.03#)
• 1 ½ c. brown sugar (.78#)
• 1 TB salt
• 3 TB baking powder
• 6 TB ginger (33g)
• 1 ½ tsp clove
• 1 ½ c. coconut milk
• 3 TB maple syrup
• 1 TB vanilla extract

Instructions

Preheat oven to 300°. Make flax eggs. Blend carrot and pineapple with juice in blender. Combine all ingredients and mix well. Transfer immediately to wax paper lined half baking sheets. Bake for 12 minutes, rotate, additional 12 minutes. Let cool

Flax Egg Recipe (from pink note)

• 9 TBSP ground flax
• 11.25 oz hot water

Notes (from green note)

• 2# 2oz GF oats
• 1# 9oz walnuts
• 10oz raisins
• 10oz craisins (+ 10oz carrots)
• 5oz coconut flakes
• 5oz coconut oil

• 1# almond flour

• 12oz brown sugar