Print
Gluten Free Vegan Carrot Cake Blondies - These carrot cake blondies are dense, chewy and spicy-sweet! You'd never know they're a healthy, paleo-friendly treat for only 100 calories! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

Gluten Free Vegan Carrot Cake Blondies {Paleo}

These gluten free vegan carrot cake blondies are dense, chewy and spicy-sweet! You'd never know they're a healthy, paleo-friendly treat for only 100 calories!

Course Dessert
Cuisine American
Keyword blondies, carrot cake, gluten free desserts, paleo desserts, vegan desserts
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16

Ingredients

  • 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

Instructions

  1. Place the flax meal into a small bowl and whisk in the warm water. Place into the refrigerator and let stand for 15 minutes, to let the flax egg gel.
  2. Preheat your oven to 325 degrees and line an 8x8 inch pan with parchment paper, leaving an overhand as a handle.
  3. Combine the mashed avocado, baby food and coconut oil in a food processor and blend well mixed and the avocado is smooth.
  4. Add in the coconut sugar and vanilla extract and blend again. Finally, add in the chilled flax egg and blend until well combined, scraping the sides down as necessary.
  5. Add in the coconut flour, baking soda, baking powder, salt, cinnamon and nutmeg and blend again until well combined. Really scrape down the sides to get ALL the flour into the mixture.
  6. Spread the mixture into the prepared pan, and sprinkle on the pecans, lightly pressing them into the batter.
  7. Bake until the edges begin to pull away from the sides on the pan, and the top if dark brown, about 1 hour. Let cool to room temperature on the counter, and then refrigerate until full chilled, at least 2 hours. ***
  8. Slice into bars and DEVOUR!

Recipe Notes

*basically, just don't have the 1/2 cup perfectly level, just very slightly rounded.)
**Gluten free baking can be very tricky and if your measuring cups differ from mine, and don't produce the same weight, your dessert can be totally off. So PLEASE weigh your flour!
***Blondies soften a lot at room temperature, so it's best to keep them refrigerated until ready to serve.