My fall farm harvest inspired this recipe for healthy carrot & pumpkin breakfast bars. Shredded carrots and shredded coconut, along with homemade cassava flour, homegrown squash, and home grown raw macadamia nuts.Jump to Recipe
Because it’s October and I made these tandem with healthy winter squash cheesecake, I went for the pumpkin spice theme. And, to be honest, I started out trying to make muffins. But after I made the batter, I noticed my muffin pan was rusted. All the better because my muffins are usually more like dense hearty bars anyways.
I hope you enjoy this recipe and/or gather inspiration for your own creations. OF course, you can use fresh ingredients, or canned squash, skip the cassava flour and use another favorite flour.
Carrot and Pumpkin Breakfast Bars
- Your choice of mixer below
- Kitchen Aid standup mixer
- Immersion blender
- Hand mixer
- Large baking pan
- 2 cups pumpkin or squash puree
- 2/3 cups coconut oil
- 4 medium eggs
- 3/4 cup maple syrup
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ cups quick oats
- 2 cups cassava flour
- 1/2 cup almond milk unsweetened
- 1 ½ cups shredded carrots
- 1 ½ cups shredded fresh coconut
- 1/2 cup chopped macadamia nuts optional
- 1 cup raisins optional
Blend "wet ingredients"
- Using a blender, standup mixer, hand mixer or immersion blender mix squash, coconut oil, maple syrup, eggs, salt, spices, baking powders and baking soda until uniformly blended.
Fold in remaining ingredients
- Fold in oats and cassava flour
- Fold in carrots and shredded coconut
- Add optional nuts and raisen (chopped figs, dates, etc).
Bake in preheated oven
- Bake in preheated oven at 375° F in large baking pan for 35-40 minutes
- They are done when you smell them, the top starts to lightly brown. They will be a little soft inside. Cool on wire rack and refridgerate some, share some and vaccum seal some for later!