Wednesday, January 29, 2014

Carrot Gingerbread Bars

2 T flax seed
1/2 cup water*

1 cup water, divided in half
1 large carrot, chopped roughly
1 inch ginger root, peeled
1 T blackstrap molasses
1 egg
1/2 cup butter or coconut oil
1 tsp apple cider vinegar
1 T grated orange peel, optional
8 drops liquid stevia extract, optional

3/4 cup chickpea flour
1/2 cup tapioca flour
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp salt

Ground cinnamon

In blender, whirl flax seeds until beginning to be powdery. Add 1/2 cup water and blend until well combined - about 30 seconds. Allow to sit while you prepare remaining ingredients (or for 5 minutes). Add remaining wet ingredients to blender, one or two at at time and blend until smooth, about 5 minutes, reserving second half of the 1 cup of water for rinsing out the blender.

In large mixing bowl, sift together flours, soda and salt. Add blended wet ingredients, then add 1/2 cup water to blender, whirl briefly and add also. Stir together thoroughly. Should be the consistency of thick cake batter - very soft, but not at all runny. Add more water as needed to achieve the consistency.

Spread on to greased cookie sheet or large cake pan and spread to about 3/4 inch thickness. The batter does not need to reach the edges of the pan - it is easier to slice and remove that way. Sprinkle top liberally with cinnamon. Bake at 350 for about 20 minutes or till edges are lightly browned and center is springy. 

Cool on baking pan before slicing into 2-inch squares and removing to covered container.

*The flax seed and water can be substituted with 2 eggs, and likewise the 1 egg may be substituted with an additional 1 T flax seed and 1/4 cup water.

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