Quick and Easy Paleo Carrot Bars!Crunchy, delicious, and perfect for a healthy snack or dessert.

Dad’s love for paleo carrot bars is legendary in our family. He’s been making them since I can remember and they’re always a hit. The recipe is simple: a layer of Paleo-approved oats and shredded carrots, topped with a thick layer of healthy almond butter and a sprinkle of sea salt. It’s a perfect snack or dessert, and we always have a batch in the fridge.

Dad always starts by boiling several pounds of carrots until they are soft and then shredding them using a KitchenAid food shredder. He then combines the cooked carrots with a mixture of almond flour, coconut flour, and Himalayan pink salt, and moulds the mixture into bars. He takes great care to ensure that each bar is perfectly proportioned, and they are always delicious.

Dad is a die-hard Paleo enthusiast, and he believes that the Paleo diet is the best way to achieve optimal health. He is constantly reading new books and articles on the subject, and he is constantly researching new recipes to serve as the base for his paleo carrot bars. He is always testing new variations on the bars, and he is never satisfied until they are perfect.

Dad is such a passionate cook, and he loves sharing his amazing paleo carrot bars with his family. I always enjoy a batch when I pop over to his house, and I know that everyone in the family will love them as much as I do. Dad’s love for Paleo carrot bars is something that we can all admire and appreciate, and we are grateful for his dedication to our well-being. Thanks, Dad!

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Grain-Free Carrot Cake Bars

1/2 cup (60 g) blanched almond flour
1/4 cup (31 g) tapioca starch
1/2 tsp baking soda
1/8 tsp xanthan gum
Pinch of salt
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) applesauce
3/4 cup (180 ml) liquified coconut oil
3/4 cup (180 ml) finely grated carrots
1/4 cup (60 ml) honey
1/4 cup (60 ml) pure vanilla extract

1) Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with cooking spray, and line the bottom with parchment paper.

2) In a medium bowl, whisk together almond flour, tapioca starch, baking soda, xanthan gum, and salt.

3) In a small bowl, mix together olive oil, applesauce, liquified coconut oil, grated carrots, honey, and vanilla extract until well combined. Pour wet ingredients into the dry ingredients, and stir together until everything is just combined.

4) Pour batter into the prepared pan, and bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Macros (per serving):
Calories: 208
Fat: 17 g
Saturated fat: 7 g
Cholesterol: 31 mg
Sodium: 169 mg
Carbohydrates: 6 g
Fiber: 2 g
Sugar: 4 g
Protein: 5g

-You can also make these bars with chopped up nuts instead of the almond flour and tapioca starch.
-You can also use CARROT REDUCTION LIQUEUR to replace the honey in this recipe.

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Ava Gardner
Ava Gardner

Hi! My name is Ava and I love baking. I love the process of creating something from nothing, and the satisfaction of taking a bite of something I made myself. I love trying new recipes and experimenting with different flavors. Baking is my form of self-care; it's how I relax and unwind after a long day. That's why I founded CupcakeRecipes.com!

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