More Carrots!

 

More Carrots!  Growing up, this brightly colored, happy veggie reminds me of Spring.  Even today, I really enjoy the simplicity of eating carrot sticks dipped in peanut butter as when we were kids.   The other ingredient in the recipe below that reminds me of  the season upon us is white chocolate.   Feeling overly creative recently,  I starting mixing keeping my friends who are gluten intolerant at heart.  The end result…

Gluten Free Nutty Carrot Treats

Ingredients

1 1/3 cups Garbanzo/Fava Gluten Free Flou

2 cups Rolled Oats

2 Eggs

½ cup Natural Peanut Butter, or your preference of seed/nut butter

½ cup Raw Unbleached Sugar

½ teaspoon Baking Soda

½ cup Honey

1 teaspoon Pure Vanilla Extract

1 cup Grated Carrots

½ cup of White Chocolate Chips or Raisins

In a blender grind the rolled oats until they are the consistency you like and place in a large mixing bowl with flour and baking soda. Whisk all dry ingredients together. In the same blender add eggs, peanut butter, honey, sugar and vanilla. Blend for about 30 seconds. Add grated carrots and continue to blend until smooth.  Pour the liquid into the dry ingredients and mix well. Finally, stir in the chocolate chips or raisins.  Spread mixture onto a parchment or silicone lined 9” x 13” pan for best results.

Bake at 350 degrees Farenheit for approximately 18-20 minutes. Cool and cut into bars or squares. Makes approximately 36 squares.

Store in the freezer for a quick snack for lunches or after school or on your way to work in the morning.

Tasty observation… I took a few out of the freezer for a snack and noticed they seemed more flavorful and moister.

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