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Monday, 23 June 2014

Carrot Cake Larabars


I used to love Larabars when I first started eating grain-free, but then I found out that I am allergic to nuts. I had to invent my own nut-free Larabar recipe; because sometimes you just need a quick and easy snack! You can throw these in your freezer and they will be ready to go whenever you need them. I am pretty happy with this recipe because it is delicious and it even contains greens; take that, larabar!



Preparation time:  2 hours
Cook time: 2-3 hours in fridge
Makes: 20 medium sized bars


Ingredients:

  • 4 cups pitted dates
  • 2 cups kale or chard 
  • 2 cups grated carrot
  • 1/4 cup coconut butter
  • 1/4 cup coconut oil
  • 1/2 cup raisins
  • 1/2 cup sunflower seeds
  • 1/2 cup hemp seeds
  • 1 tbsp cinnamon
  • 1 tsp allspice
  • 1 tsp ginger


Put oven on lowest setting. Chop kale or chard and lay on a baking sheet lined with parchment paper and put in oven (or use a dehydrator if you own one). Grate carrot onto a separate lined baking sheet and put this in oven as well. Let these dehydrate in oven while checking on them every 30 minutes to mix so they dry evenly. Once most of their moisture has evaporated (they will be crisp) remove them from oven and let cool. Add the kale or chard to a food processor with the dates, coconut butter, coconut oil, cinnamon, allspice, and ginger, and process into a smooth paste. Remove this paste from processor and place in a mixing bowl. Add the dehydrated carrot, raisins, sunflower seeds, and hemp seeds to the mixing bowl and combine thoroughly (I used my hands). Line a small cookie sheet or other baking dish with parchment paper and press the paste flat into the dish to desired thickness. The bar I made were approximately 1 inch thick and 12 x 16 inches. Let it set for a couple hours in the fridge and then cut into your desired bar size (I cut mine into 20 pieces). 






Enjoy!





     
                                                                         

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