• Tristan Thibodeau, MSN

Coconut Almond Carrot Cake Protein Bars

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Oh hey Fall, when did you get here?

The seasons changed from Summer to Fall so abruptly here in Arizona that I am still giddy from being able to sleep with the windows open and not die of heat exhaustion. Welcome to the Fall Equinox!

What better way to celebrate the change of seasons than with a delicious Coconut + Almond + Carrot Cake Protein Bar recipe that is not only low sugar and high protein but is also PCOS friendly due to the #CycleSyncing friendly ingredients! I am on a mission to make delicious recipes that are cycle syncing friend and this baby might just take the cake! (pun intended)

This recipe fully supports the Follicular Phase of your cycle with the oats, carrots, flax seed, and egg so if you are up on your Woman Code, give this recipe a try!

If you are new to Cycle Syncing or have no idea what I'm referencing, check out my next post where I go into detail about what the Woman Code and why I'm applying it to my lifestyle!

In the meantime, enjoy this sweet, savory, and seasonal Protein Bar recipe that I will be enjoying on repeat as dessert with some Wild Friends Cashew Butter!

Enjoy!




Prep Time

10 minutes

Cooking Time

20-30 minutes

Yields

8 protein bars

Ingredients

  • 1/4 C Oat Flour) (I used Bob's Red Mill GF Oat Flour but you can make your own in a coffee grinder from whole oats!)

  • 3/4 C Quick Oats (I used Bob's Red Mill GF Quick Oats)

  • 2 scoops protein powder (I used Vega Coconut Almond Protein)

  • 2 tsp pie spice blend (cinnamon, vanilla sugar, mace, ginger, nutmeg, anise seed and clove)

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 8 oz baby carrots, steamed and pureed in food processor

  • 2 egg whites

  • 2 T ground flax seed

  • 1 dropper full of SweetLead Liquid Stevia OR 1 T sweetener of choice (maple syrup, honey, agave, etc)

  • 4 oz unsweetened almond milk (I used Califia Unsweetened Vanilla Almond Milk)

Instructions



  1. Preheat oven to 350 F

  2. Combine 2 T of flax (or 4 T flax and 1/2 C water if omitting egg whites) with 4 T water and mix to combine. Let sit while you continue with the next steps.

  3. Steam baby carrots in a steamer basket until fork tender (about 5-8 minutes) If you do not have a steamer basket you can boil carrots to make them tender

  4. Once tender, blend baby carrots in a food processor or blender until smooth. I left mine slightly textured for bites loaded with carrot pieces! YUM!

  5. In a large bowl combine oat flour + quick oats + protein powder + pie spice + baking soda + salt and mix

  6. Add egg whites + pureed baby carrots + almond milk + flax mixture, and liquid stevia (or sweetener of choice) and mix to combine

  7. Spray a small square (8x8 will work great!) baking pan with oil (I used Pompeian Coconut Oil Spray) and add batter to pan. Batter will be thick

  8. Spread batter evenly in pan and bake in oven for 20-30 minutes

  9. Allow to cool and top with your favorite nut butter, coconut yogurt, or even dairy-free ice cream if you're feeling naughty!

  10. * Pro Tip – refrigerate for about an hour before enjoying, this makes them extra dense and gooey!! Absolutely divine!

ENJOY!


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