Gluten Free Vegan Carrot Cake Blondies {Paleo}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy carrot cake blondies with warm spices, pecans, and creamy avocado for moisture. Gluten-free and vegan with coconut flour, these satisfy paleo and allergy-friendly diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 Tbsp flax meal
- 2 1/2 Tbsp warm water
- 1/2 Cup lightly heaping Avocado (Mashed (120g) )
- 1/2 Cup Carrot baby food
- 1/4 Cup Better Body Foods Coconut oil (softened to room temperature (the consistency of softened butter))
- 2/3 Cup Better Body Foods Coconut sugar
- 1/2 Tbsp Better Body Foods vanilla extract
- 5 Tbsp Better Body Foods Coconut flour (sifted (35g))
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 3/4 tsp Cinnamon
- 1/3 tsp Nutmeg
- 3 Tbsp Pecans (roughly chopped)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 91mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 32mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.