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Almond Flour Carrot Cake Tahini Bread (Paleo w/Vegan option!)
Print Recipe
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
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