Who wants a slice of carrot cake for breakfast? Â Me, me, me!
When it comes to breakfast, you know by now Iâm all about the sweetness. Gimme a slice of cake and Iâd be a happy girl, BUT breakfast is also our most important meal of the day, so I know better than to fill my belly with refined sugars and carbohydrates.
Cake for breakfast = recipe for disaster.
Wellâ¦unless itâs vegan carrot cake cominâ at ya in the formÂ of quinoa breakfast bars!
But like how can cake be healthy enough for breakfast, right? Thatâs a validÂ questionâ¦ because most of the time it canât.
This time though, when it has ingredients like these bars do, carrot cake definitely becomes an acceptable breakfast option.
Hereâs what weâre working with (and why these totally rock):
- Naturally high in protein
- No refined sugars
- Whole fruits + veggies
- Healthy fats from nuts and seeds
Quick secret to share with you about this recipe: itâsÂ actually a spin off my pumpkin chocolate chip bars
I make a few tweaks so they were a bit moreÂ carrot cake friendly, but they still have the amazingly soft and fluffy textureÂ with a super cleanÂ ingredient list. Like is it crazy to put chickpeas in your cake? And what about sweetening it with fruits and low-glycemic coconut sugar? OR what about using NO oil whatsoever?
Thing is,Â thatâs how I want us to roll around here. Simple, clean, healthy and sometimes just a little surprising.
Plus, as youÂ can see from the picture below, just because we have âdifferentâ ingredients, it certainlyÂ doesnât affect the texture at all!
Mmmm itâs soft, fluffy and totally cake-like!
Now before I let you go, I have to just mention the frostingâ¦
Itâs hard to have carrot cake without frosting, BUT I didnât want to compromise the integrity of the recipe by topping it with something thatâs filled with sugar. So instead, I found an amazing paleo frosting recipe that uses coconut butter! I was shocked at how creamy it was; just the perfect topping for this carrot cake.
Of course, you donât have to use a frosting, it does make it a bit more decadent. But if you wanted this breakfast bar to serve as either a breakfast OR a dessert, then the frosting is totally worthwhile. I also fully stand behind the addition of the walnuts on top. So delicious!
Are you on the sweet or savory side of things when it comes to breakfast? And what is your go-to? Iâm always interested to see what others eat for breakfast since I so easily get stuck in my smoothie bowl rut. Luckily carrot cake has been on the menu lately
Vegan Carrot Cake Quinoa Breakfast Bars
Author: Alyssa Rimmer
Serves: 16 bars
- 1 flax egg (1Â½ tablespoons flaxseed meal + 3 tablespoons water)
- 1 cup cooked chickpeas
- Â½ cup mashed banana (about 1 large banana)
- Â½ cup unsweetened applesauce
- Â¾ cup quinoa flour
- Â½ cup coconut sugar
- 1 teaspoon ground cinnamon
- Â½ teaspoon ground nutmeg
- Â½ teaspoon ground vanilla bean (or 1 teaspoon vanilla extract)*
- Â½ teaspoon baking soda
- Pinch of salt
- Â¼ cup hemp hearts
- Â½ cup grated carrots
- Â¼ cup chopped walnuts + more for topping (optional)
- Coconut Buttercream Frosting (optional & I used Â¼ cup maple sugar instead of honey)**
- Preheat the oven to 350Â°F. Grease and line an 8x8 baking pan with parchment and set aside.
- Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.
- Meanwhile, blend the chickpeas, banana and applesauce in a food processor until completely smooth.
- In a large mixing bowl, whisk together the dry ingredients, reserving the hemp hearts, carrot and walnuts. Pour the chickpea puree into the bowl along with the flax egg and mix to combine.
- Fold in the hemp hearts, grated carrot and walnuts.
- Dump the batter into the prepared pan. Bake on the center rack for 22 - 26 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before frosting and slicing.
- Slice into 12 - 16 bars. Store in an airtight container for 2 - 3 days.
*If you can't find vanilla powder, substitute 1 teaspoon of vanilla extract and add the vanilla to the food processor while blending the wet ingredients.
** If you don't want to make that frosting, you could also try the frosting I have in this recipe
just substitute white sweet potatoes and no turmeric
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