Gluten Free Vegan Carrot Cake Blondies {Paleo}

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

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.
Preheat your oven to 325 degrees and line an 8x8 inch pan with parchment paper, leaving an overhand as a handle.
Combine the mashed avocado, baby food and coconut oil in a food processor and blend well mixed and the avocado is smooth.
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.
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.
Spread the mixture into the prepared pan, and sprinkle on the pecans, lightly pressing them into the batter.
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.
Slice into bars and DEVOUR!