I’ll be honest, I didn’t have a lot of faith in these. A majority of my desserts end up being failures for one reason or another but much to my surprise, these turned out great! Recipe adapted from The Purple Carrot.
Ingredients:
- 1 cup whole wheat bread flour (or your choice of flour)
- 1/2 cup old-fashioned oats
- 1/2 cup finely shredded coconut
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup finely chopped almonds (or other nut)
- 1 cup finely shredded carrots (I used Grimmway Farms)
- 1/2 cup raisins
- 1/2 cup agave nectar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon cinnamon
- Optional: 1 Tablespoon of coconut oil
Instructions:
1. Preheat oven at 375.
2. In large bowl, mix together flour, baking powder, salt and oats. Add carrots, almonds, raisins, coconut and cinnamon.
3. In separate bowl, mix together agave, vanilla, and applesauce (coconut oil if using). Add to flour mixture and stir until combined.
4. Drop onto parchment paper lined baking sheets, about 1 tablespoon in size. Bake for 10-15 minutes or until golden. (I made mine a bit bigger so I baked mine a little longer)
