Carrot Breakfast Protein Bars


2 large carrots, shredded

⅔ c. almond butter

2 eggs

3 Tbsp. raw honey

1 heaping scoop (about 31 g) vanilla whey protein powder

1 Tbsp. cinnamon

½ tsp. baking powder

pinch of salt

½ c. raisins


Preheat oven to 350 degrees.

Shred carrots & place in large bowl.  Add almond butter and eggs and mix well.  Then add honey, protein powder, cinnamon, baking powder and salt and mix well.

Fold in raisins.

Grease an 8×8 glass baking dish, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.

Let cool before cutting.

3 responses

  1. Pingback: A REAL Checkup – Spicy Lentil Tacos | Real Food on the Table

    • I think I must be missing something here. I’m not a pro a gluten and dairy free food prep, but these bars don’t have any dairy or gluten. Maybe you meant to refer to another recipe?

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