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This is one of my favourite afternoon coffee break snacks - lightly sweet, it's moist and chewy, with nuts and eggs for protein. I confess that I also sometimes add a thin layer cream cheese frosting, which makes it into my gluten-free version of carrot cake ~ yumm!


2 1/4 cups gluten free rolled oats
1/3 cup golden cane sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp fine sea salt
2 large eggs
1/4 cup honey
1/4 cup virgin coconut oil, melted
1 tsp vanilla extract
1 cup peeled, finely shredded carrots
1/2 cup unsweetened flake or shredded coconut
1/2 cup raisins
1/2 cup chopped, toasted walnuts or pecans


Line a 9-inch square baking pan with foil or parchment paper and grease it with butter.

Preheat oven to 350 degrees F.

Mix together the oats, sugar, spices, and salt in a large bowl.

Mix the eggs, honey, oil, and vanilla in a small bowl until blended.

Add the egg mixture to the oats mixture, and stir until just blended.

Stir in the carrots, coconut, dried fruit, and nuts.

Spread the batter evenly in the prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until top is golden brown, and a toothpick inserted in the center comes out clean.

Cool cake completely on a wire rack
Using the liner, lift the cake from the pan, and transfer to a cutting board. Cut into 12 bars.

Wrap the bars individually, and store in the fridge for 1 week, or in the freezer for 3 months.

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