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Almond Flour Carrot Cake Tahini Bread (Paleo w/Vegan option!)

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 slices

Ingredients
  

  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1/2 cup tahini
  • 1/2 cup pureed pineapple or applesauce
  • 1 egg/flax egg
  • 2-4 tbsp maple syrup
  • 1/2 cup grated carrot
  • 1/3 cup raisins
  • 1/4 cup chopped pecans or nut of choice
  • TOPPING optional
  • 1 tbsp coconut oil
  • 2 tbsp tahini
  • 1-2 tbsp maple syrup
  • Unsweetened coconut flakes

Instructions
 

  • Preheat oven to 350 degrees and coat a 9x9 pan with cooking spray
  • In a large bowl, add together flour, baking soda, spices and salt
  • In a small bowl mix together pineapple puree/applesauce, tahini, egg and maple syrup
  • Add wet ingredients to dry and mix until combined
  • Add in carrot, raisins and nuts and place batter in pan
  • Bake for 25-30 minutes or until done
  • Let cool and slice into bars
  • For Topping microwave coconut oil until melted and stir in tahini and maple syrup and drizzle over bars and sprinkle with coconut