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Carrot Cake Buckwheat Bars
Absolutely loved this recipe.
I wanted to make a healthy breakfast bar for Easter and came up with this recipe. I hope you enjoy!
It’s full of fiber, goodness, and just the right amount of sweetness.
Gluten & Dairy Free!
Prep Time
15 Minutes
Cook Time
25 mins to 30 mins
Total Time
40 to 45 mins
Servings
16 Servings
Ingredients
Ingredients
Carrot Cake Bars:
- 1 ripe banana
- 1/3 cup of egg whites
- 2 shredded carrots
- 6 chopped up dates
- 1/3 cup of chopped up walnuts
- 1/4 cup of Lily’s white chocolate chips
- 2 tsp of Blume oat milk chai mix
- 2 tbsp of Lakanto sugar
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 3/4 cup of water or nut milk
- 1 cup of gluten free buckwheat flour
Cream Cheese Frosting:
- Miyoko’s classic vegan cream cheese 80z
- 1 cup of Lakanto powdered sugar
- 2 tbsp of maple syrup
- 1/3 cup of shredded coconut
Directions
- Preheat the oven to 350 degrees. Spray a 9×9 ceramic baking dish with cooking spray.
- In a medium sized bowl mix all ingredients together until well combined.
- Pour batter into baking dish and bake for about 25 to 30 mins or until you poke the center with a toothpick and the toothpick comes out clean.
- Allow to cool for 20 mins before spreading the cream cheese frosting on top.
Cream Cheese Frosting:
- Combine cream cheese, lakanto powder, maple syrup, and shredded coconut in a food processor and blend until well combined.
- Top the buckwheat bars with the cream cheese frosting and serve!
Carrot Cake Buckwheat Bars
Servings 16
Equipment
- 1 9x9 baking dish
- 1 Food processor
Ingredients
Carrot Cake Bars
- 1 ripe banana
- ⅓ cup of egg whites
- 2 shredded carrots
- 6 chopped up dates
- ⅓ cup chopped up walnuts
- ¼ cup Lily’s white chocolate chips
- 2 tbsp Lakanto sugar
- 2 tsp Blume oat milk chai mix
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup water or nut milk
Cream Cheese Frosting
- 8 oz Miyoko's classic vegan cream cheese 80z
- 1 cup Lakanto powdered sugar
- 2 tbsp maple syrup
- ⅓ cup shredded coconut
Instructions
- Preheat the oven to 350 degrees. 2. Spray a 9x9 ceramic baking dish with cooking spray. 3. In a medium sized bowl mix all ingredients together until well combined.4. Pour batter into baking dish and bake for about 25 to 30 mins or until you poke the center with a toothpick and the toothpick comes out clean.5. Allow to cool for 20 mins before spreading the cream cheese frosting on top.Cream Cheese Frosting:1. Combine cream cheese, lakanto powder, maple syrup, and shredded coconut in a food processor and blend until well combined. Top the buckwheat bars with the cream cheese frosting and serve! 2. Keep leftover in fridge.
