Carrot Cake Oat Squares
Servings 16 squares
Ingredients
Oat Squares:
- 2 flax eggs ( 2 tablespoon ground flax seed + 4 tablespoon water) see below for notes
- ½ cup applesauce
- ¼ cup maple syrup
- 2 carrots, finely shredded about 1 cup packed
- ½ cup quick cooking oats
- ½ cup flour I use white whole wheat
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- ¼ cup walnuts, optional
- ¼ cup raisins, optional
Yogurt Glaze:
- 3 tablespoon nondairy yogurt, plain and unsweetened
- 2 tablespoon powder sugar
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350 degrees and line 8 X 8 or 9 X 9 pan with parchment paper. Set aside.
- To prepare flax eggs whisk together 2 tablespoon ground flax seed and 4 tablespoon water. Set aside for 5 minutes to thicken.
- In a large bowl combine applesauce, maple syrup, flax eggs and shredded carrot. Stir to thoroughly incorporate.
- Add oats, flour, baking powder, salt and cinnamon. Stir just to combine.
- Fold in walnuts and raisins if using.
- Transfer mixture to prepared pan and spread in an even layer.
- Bake for 25-30 minutes or until golden brown and baked through.
- Cool in the pan for 10 minutes and then lift squares from pan using the parchment paper. Allow to cool completely before cutting into 16 square and glaze.
- Store in airtight container in the refridgerator.
Yogurt Glaze:
- In a bowl combine yogurt, powdered sugar and vanilla extract and stir to combine.
- Spread the glaze before cutting into squares or spoon a small amount on the top of each square and spread, if you would like to leave some without.
Notes
- For more information on preparing flax eggs see here.
- Chia seeds can also be used instead of flax seeds. Use the link above for reference on preparing chia eggs.
- Gluten free flour can be used, if needed. Also ensure oats are GF certified.