Carrot Crazy.

I have no idea where I developed this obsession with carrots. I mean, hello…carrots are on my plate at almost every meal. And I’m not talking about plain, raw carrots with a side of ranch dressing. I’m talking about the fact that I have made this carrot souffle about 173853782 times in the past 3 months. I could probably make it in my sleep. Then, we had that little happening at the beginning of the week involving carrot cake coffee cake…for breakfast…or anytime of the day. Get ready, because I am about to show you another recipe with carrots. I really think it might have something to do with Easter being right around the corner. I mean, I cannot walk into a grocery store or a craft store without being bombarded by aisles of plush Easter bunnies, woven neon baskets, and giant Reese’s PB Eggs. At least I will keep using this Easter excuse…until I turn into an actual carrot, that is.

See what I mean?


Oh, and you know I just HAD to throw some coconut up in there too.


These are definitely health food bars.


Those are dried figs up there. I thought…carrots and figs? Boom. Couple of the year.


I added flax seed to these breakfast bars because ya know…it’s a super food. It also has a ton of fiber, Omega 3 fatty acids, and can help reduce your risk heart disease, cancer, and diabetes.


I sound like a walking Web MD advertisement…i know.

I also put my honey nut butter in these bars because duh…HONEY NUT BUTTER…seriously? This stuff works miracles.


These are breakfast bars well…because I say so, but also work for a yummy snack.


But then again, I just ate an entire bowl of paleo turkey spaghetti squash casserole with a side of carrot souffle…for breakfast.


So, in any event do as you please…hell, top it with ice cream…it will balance out the flax seed.


Honey Nut Flaxseed Breakfast Bars (GF/P):


1/2 c. almond flour

1 c. ground flaxseed meal

1 t. baking soda

1/4 t. fine sea salt

1/2 c. Honey Nut Butter (or any other nut butter you prefer)

1/4 c. raw honey

1 T. pure vanilla extract

1/2 c. + 2 T. unsweetened, vanilla almond milk

1 c. finely chopped, or shredded carrots

1 c. unsweetened, shredded coconut

1/2 c. dried figs, chopped


1. Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking dish with cooking spray. Set aside.

2. In a large bowl, combine the flour, flaxseed meal, baking soda, and salt.

3. Add in the honey nut butter, honey, vanilla, and almond milk. Mix until smooth.

4. Fold in the coconut, carrots, and figs.

5. Spread the batter evenly into the prepared baking dish.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center of the dish comes out clean.

7. Let cool completely before cutting into even squares.

8. Serve with a good topping of honey nut butter.

Makes 9-12 squares.


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