This was one of the first recipes I uploaded on Instagram, these incredible carrot bars that the little hands love, and it is finally time for them to take their rightful place here. They’re gluten-free and vegan, and you can eat them raw, or bake them to fill the house with their aromas. We loved them in all versions.
What we are going to need
- Carrots. Prefer organic, and grate them finely.
- Almond butter. I believe it creates an excellent combination with carrots, and it’s incredibly nutritious. However, you can replace it with any nut butter or tahini.
- Oat flakes. Use them whole without processing. I always prefer whole-grain oat flakes.
- Dates. We love Medjool dates and I always use them, and you don’t need to soak them here. Of course, you can use normal dates, though you’ll need to soak them.
- Coconut oil. I generally prefer cold-pressed coconut oil. Remember that it’s liquid in the summer and solid in the winter.
- Spices. I used cinnamon and nutmeg, which I love combining with carrots.
Tips and storage
- If you don’t bake the carrot bars, you’ll need to be a little more patient until they’re ready, because they’ll need to be kept in the fridge for a little while to thicken up.
- Store them in a glass jar or an airtight container.
- I keep them in the fridge during the summer, and in the winter, I keep them outside the fridge for up to 2 days.
- You can offer them to babies from 6 months old if you remove the raisins.
Enjoy them on your stroll, as a snack at school for our little ones and at the office for the older ones, at the beach during summer and on the playground during the winter. In general, try them in any way you want! I’d suggest preferring the cooked version for the warmer months and the raw version for the cool months of the winter.
Try also:
Preheat the oven to 190°C.
Grate the carrots finely and add them to a bowl, along with the raisins and the herbs.
Process the dates and the oats in the food processor until they’re a paste.
Transport the “dough” to the bowl with the rest of the ingredients and mix until homogenous.
Add the coconut oil and mix again.
Move the mixture to a parchment-paper-lined oven-proof vessel or baking pan, spread well, and push the mixture down with your hands or a vessel.
Bake for 30 minutes.
Alternatively: cover and set aside in the fridge for 3 hours at least to thicken up.
Set aside to cool and cut into bars.
Ingredients
Directions
Preheat the oven to 190°C.
Grate the carrots finely and add them to a bowl, along with the raisins and the herbs.
Process the dates and the oats in the food processor until they’re a paste.
Transport the “dough” to the bowl with the rest of the ingredients and mix until homogenous.
Add the coconut oil and mix again.
Move the mixture to a parchment-paper-lined oven-proof vessel or baking pan, spread well, and push the mixture down with your hands or a vessel.
Bake for 30 minutes.
Alternatively: cover and set aside in the fridge for 3 hours at least to thicken up.
Set aside to cool and cut into bars.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
